Quick

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

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.

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.

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

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.

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.

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.

Running low on Super Bowl snacks? DVR that halftime show and whip up one of these ready-in-30-minutes snacks.

Four fast, easy, fresh winter recipes using seasonal ingredients like fennel, squash, olives, and Meyer lemon.

Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

Chef Ignacio Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

These waffles will be much thicker if you’re using a standard waffle maker, and will only yield six squares (1 1/2 whole waffles). In either case, cook them well-done so you get crisp edges.

A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor

“The fresh herbs and scallion might seem strange, but they work. And the hot sauce? Makes anything better.” —Carla Lalli Music, food and features editor