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Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

This blistered shishito peppers recipe couldn't be easier to make. Don't be shy with the salt though.

Learn how to make this recipe and more in our online cooking class with Sur la Table.

This Japanese eggplant recipe is all about that umami-rich miso glaze. Can't find long, skinny, Japanese eggplants? The glaze is good on all varieties of eggplant (and hey, carrots, too).

Skip the bottled ranch; make this dressing all winter long to add a tangy kick to salads and crudités.

Anyone who has made pho will recognize the technique of charring the onions and ginger to add smoky aromatic flavor to this broth, which is exceptional when done with homemade stock, and a brilliant flavor shortcut when using a store-bought stock. We call for ramen noodles, since they’re easy to find, but you can definitely substitute dried or fresh rice noodles if you prefer.

You'll want crusty bread for sopping up this San Francisco fish stew.

"I was making breakfast at home one morning, and my son suggested using croissants for the French toast instead of bread," says owner Michael Stein. The swap was such a hit with his family that the dish soon made the restaurant menu. Stein is thrilled that the dish caught the eye of our young reader: "Sometimes you just have to let the kids have their way."

Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us this Wiener Schnitzel recipe for perfectly crisp, golden veal cutlets.