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Rather than fussily cutting the grapefruit into neat segments, chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.
3.5
(3.5)
Easy
In defense of Velveeta: It might be lowbrow, but its texture is supreme.
4.0
(4.13)
Easy
“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor
3.4
(3.39)
Quick
Fresh celery lightens this guacamole and adds some serious crunch.
3.3
(3.3)
Quick
Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.
3.7
(3.68)
Easy
This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.
4.0
(3.83)
Quick
Quick
Easy
The batter for these fritter-like cakes is pretty dry, but that’s what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.
3.7
(3.69)
Quick
Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.
3.0
(3)
Quick
Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.
4.0
(3.91)
Easy
Though always delicious in its simple, unadulterated state, shortbread is also ripe for innovation, like this slightly savory version with rosemary and toasted-caraway.
4.0
(4.16)
Gjelina chef Travis Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: “There’s a nuttiness when you get that color on it.”
4.0
(4.19)
Easy
You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.
4.0
(3.82)
Quick
We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.
3.5
(3.5)
Quick
This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.
4.5
(4.5)
Easy
If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.
4.0
(4.13)
This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
Quick
Hot-smoked salmon, unlike cured, is fully cooked.
3.0
(3.09)
Quick
This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.
3.4
(3.39)
Dipping the oysters in egg whites makes the fried coating especially light and crisp.