Easy

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

Our favorite Bloody Mary is an instant classic. Great-quality tomato juice, bright lemon juice, savory Worcestershire, and a tangy hot sauce deliver on all fronts.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

Customize this chai recipe blend by adding a crushed cinnamon stick or big pinch of grated fresh ginger to the first step.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

The best reward for walloping a bag of ice is this drink—it’s like a grown-up snow cone.

Babylonstoren’s chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

Chef Kris Yenbamroong’s cook–friendly take on a classic Bangkok street food staple.

Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

Start with very cold cream and keep it chilled between whipping and serving.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

No need to buy preflavored vodka; we got great results making our own.

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their ”always the bridesmaid” status once and for all.

Choose the best-quality fish for this simple ceviche.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot. 

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.