Quick

This bark combines unprocessed cocoa nibs, toasted coconut, and chopped pistachios for a crackly texture and bittersweet chocolate for its antioxidant virtues. Storing it in the fridge will give it extra snap, though the chocolate may acquire a dull bloom in there.

Mackerel, a lovely oily fish, is delightfully hard to overcook. It’s often sold frozen, especially in Japanese markets, so allow a day for defrosting if you’ve purchased it in that form. If you can’t find mackerel, choose another oily fish: Black cod and wild sockeye salmon will both work, though they require a longer cooking time. You may want to try cooking them in steaks with this broiling method; the bones lend extra flavor and keep the fish from falling apart, too.

You can prepare steel-cut oats according to package directions. Or quicken the morning cooking by soaking the oats in boiling water before you turn in the night before; in the morning, just put the pot on the stove and they’ll cook in about 10 minutes

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

Get the pan smoking hot so the halibut won’t stick. Let it get a good sear on the first side, which will also help it release.

For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won’t get quite as crisp, but you won’t have to worry about it sticking.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

Prefer a different berry? Feel free to swap it in.

This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

With slices of celery root and chefs’ new favorite cheese, scamorza, pizza night just got a lot more fun.

In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.