Starter

Cook the chickpea mixture until it resembles wet concrete; it won’t set up if it’s undercooked.

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.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.

Though always delicious in its simple, unadulterated state, shortbread is also ripe for innovation, like this slightly savory version with rosemary and toasted-caraway.

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.”

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.

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.

Hot-smoked salmon, unlike cured, is fully cooked.

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Dipping the oysters in egg whites makes the fried coating especially light and crisp.

For this deviled ham recipe (and everything else), we love Benton’s brand, made in Tennessee.

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.

The cool flavors of basil and cilantro balance the spiciness of the harissa.