Easy

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos.

Salt will dissolve more easily before the oil is added, so make sure to season at the beginning.

With a steak this thick, you need to season liberally. As in, the surface should be virtually white from salt kind of liberally.

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.

It’s worth picking through the potatoes to find ones that are all about the same size for this Hasselback recipe. Click here for a step-by-step guide on how to prep them

At Clove Club, they use dandelion and burdock bitters in this winter warmer of a drink. They’re tough to find, though—Angostura bitters are your best bet (and the drink won’t suffer for it).

This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.

This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?

If you can’t find white balsamic vinegar, substitute white wine vinegar and increase the sugar to 1 teaspoon.

The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.

If you can’t find freekeh, use another whole grain, like spelt or rye berries.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

This cocktail from Uncle Boons in New York is made to pair well with Thai food.

Gochujang, a hot-sweet Korean chile paste is the secret to this revved-up mayo. Can’t pronounce it? That’s okay: Go with “special spicy creamy sauce” instead.

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

We like this Shirley Temple recipe with just ginger ale, but some versions use lemon-lime soda, or a combination of ginger ale and lemon-lime soda. No matter what, don't forget the cherry!

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

This light and sexy drink has a little vermouth, a little gin, some fresh citrus and ginger syrup, rosewater, and the catnip of the liqueur world: St. Germain. At the Museum of Sex's bar, Play, it’s served in a peacock-feathered martini glass and crowned with a dried rosebud.