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This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

When all else fails, just add toast.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

Skillet smoking is a chef’s trick that’s easy to do at home.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

The best cherries have taut, shiny skin. Look closely!

Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.

Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.

Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.

This caponata uses a technique called a "cold fry." Instead of frying the vegetables in preheated, hot oil, you combine the vegetables and room temperature oil in a pot and heat them up together. The benefit of this method is that you use less oil than you would normally use when you "hot fry" and there is very little splatter because the food and oil are always at the same temperature. And, like "hot frying," you still get a golden crispy exterior and soft, creamy interior but with no mess.

This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of our 2015 Readers' Choice Week contest. Look for naan in the bread aisle of your local supermarket.