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This bright, springy salad from chef Anthony Sasso of the Tapas Bar at La Sirena in New York City is the perfect dinner party starter. For a little more wow-factor, garnish this dish with hydrated basil seeds. Slideshow: More Chickpea Recipes

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Ludo Lefebvre’s tutorial on how to build a deeply layered, silky sauce: reduce, one at a time, wine, citrus juice, and crème fraîche, then blend in fresh citrus segments and curry powder for a jolt of vibrant flavor. Slideshow: More Salmon Recipes

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Spring rhubarb is wonderfully pink and tender, so you can dispense with the poaching step and put it straight into a pastry case (shell) with a little brown sugar before putting it in the oven. The sugar caramelizes to give an almost toffeelike flavour. Make it the day before so that the flavours have a chance to soak into the pastry, or eat it immediately. Either way, it goes well with...

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For me, soup is not just a winter dish – I love to eat it all year round, and I particularly enjoy cold soup during the summer, even when the weather is less than summery. Mint gives this soup a wonderfully fresh taste, and it makes a perfect lunch with some bread and cheese on the side. Perry, the estate manager at Great Dixter, once accused me of being lazy for adding whole peas, pods...

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Working out what goes best with roast lamb is one of those pleasurable dilemmas I love to ponder while working in the garden. The combination used here is one of my favourites. The mint really enhances the flavour of both the lamb and the broad (fava) beans, bringing a freshness to this dish. —Aaron Bertelsen Adapted from The Great Dixter Cookbook: Recipes from an English...

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How to make Italian Easter pie, or 'torta pasqualina', a traditional quiche prepared with spinach and eggs, usually served to celebrate Easter.

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Decadently creamy ice cream with marshmallow bits.

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Looking for new lemonade ideas? Here is an easy peach-apricot lemonade, delicious and refreshing: the perfect summer drink to quench your thirst!

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Looking for new smoothie ideas? Try this fig smoothie recipe prepared with lettuce, watermelon and peach: delicious and refreshing, it's a perfect summer drink.

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Try these easy quinoa burgers prepared with salmon and spinach leaves, served with a tasty avocado cream: the perfect idea for a brunch or a quick meal.

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This is Paula’s brilliantly approachable take on one of the most iconic restaurant dishes ever invented, the gargouillou of chef Michel Bras of Laguiole, France. Paula introduced Bras to the United States in an article she wrote about him in 1987. Like all her favorite chefs, he elevates the humble peasant foods of his region. Gargouillou is traditionally a Laguiole vegetable soup...

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Paula learned how to make these herby, tangy skewers on an adventure in the Caucasus Mountains. The same marinade is also delicious with chicken thighs or extra-firm tofu. The onions are traditionally grated by hand, but the marinade comes together in seconds in a food processor. The onion-parsley salad is a classic kebab accompaniment Paula was taught by a master of kebabs, Burhan...

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Proust had madeleines; Paula Wolfert has eggplants. Her love of nightshades was seeded in her childhood, and this is her best guess at her grandmother’s recipe for a Balkan eggplant spread she often made when Paula was growing up. Tangy and only faintly garlicky, it’s an ideal accompaniment to just about anything: grilled skewered meats (like the sausages that follow), grilled fish or...

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“These oatmeal bites are soft, tender, perfectly spiced and lightly sweetened with pops of caramel-chew from dates and apricots,” says cookbook author Laura Lea. “I purposefully kept them nut-free, so moms can pack them in school lunches for a quick snack or dessert. Two bites also makes for a light on-the-go breakfast, paired with a piece of fruit or yogurt. Tip: sub 2/3 cup chocolate...

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“Soft, chewy, rich and perfectly balanced between sweet and savory, you will look for any excuse to make these PBB Cookies!” says cookbook author Laura Lea. “They're incredibly easy to make, as well as affordable. You can also double or triple the batch and freeze leftovers for up to 3 months, properly wrapped.” Slideshow: More Cookie Recipes

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The combination of blueberry and coconut are sublime on their own, but the one special ‘kicker’ in this recipe is almond extract,” says cookbook author Laura Lea. “It really rounds out the porridge. If you only have vanilla extract, or neither, you'll still have a fabulous end result, but I recommend grabbing some almond extract. Sometimes I add 2 tablespoons or 1/4 cup yogurt to the mix...

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This dish incorporates two regional specialties: zucchini and olive oil. According to the book, “Irpinia, in the region of Avellino, is known for its olive and olive oil production, due to its ideal terroir: rich, fertile volcanic soil and a cooler climate as a result of proximity to the Apennines mountain range.” Here, oil is blended with zucchini for an herbal pesto sauce. Adapted...

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Pork products are a regional specialty thanks to the indigenous Caserta pigs that have been raised there for millennia. According to the book, “Casertano pigs are an ancient and rare breed whose origin dates back at least to Pompeii and Herculaneum (based on paintings found at those sites).” This pork is excellent in stews and salami, but these pigs also “produce an excellent lard, used...

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“This dish is traditionally served on Christmas day in the area of Solopaca,” a hilly wine-growing region. “Some cookbooks call it zuppa santé di nonna Carolina”—Grandma Carolina’s santé soup. Packed with meatballs and leafy greens, it’s reminiscent of the Italian Wedding Soup popular in Italian-American cuisine.   Adapted from Naples and the Amalfi Coast (Phaidon...

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Take a train from Naples to Sorrento and you’ll find yourself in a jungle of lemon trees, softball-sized fruits dangling over the tracks. “The intensely flavored and succulent lemons of Sorrento and the Amalfi Coast are a celebrated culinary symbol of Campania,” according to the book—”They are even depicted on ceramics and on the frescoes of Pompeii.” Here, the fruits are sliced thinly...

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This Fried napolitano snack is flavored with anchovies—“a familiar ingredient throughout the Campania region,” according to the book. “These miniature, preserved fish typically add a subtle, umami flavor” (as when added to a sauce like puttanesca) but they “can also lend a more pronounced bite to many regional dishes,” like these salty fritters.  Adapted from Naples and...

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A delicious pizza with low carb base.

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Packed with fibre and vitamins, making these brownies super-healthy as well as delicious.

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Chef Chris Behr of the Rome Sustainable Food Project roasts his eggplant instead of breading and frying it for this fresh, lighter take on eggplant Parm. In place of regular mozzarella, he opts for gooey smoked scamorza cheese, which pairs perfectly with the creamy eggplant. Slideshow: More Eggplant Recipes

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This traditional Italian salad from chef Chris Behr of the Rome Sustainable Food Project is incredibly versatile. He adds roasted almonds here for crunch, but he also likes to fold in blanched fresh peas and halved pitted olives. Slideshow: More Potato Salad Recipes

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Inspired by the southern Italian dish sarde arraganate, this quick dish from chef Chris Behr of the Rome Sustainable Food Project uses fresh parsley and is slightly tangy from the red wine vinegar. Whether you’re using sardines or even whole anchovies, look for incredibly fresh fish that have clear eyes and smell like the sea. Slideshow: More Sardine Recipes

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Chef Marcus Samuelsson makes incredible biscuits, adding a little bit of nutty brown butter to amp up the flavor. He serves them warm, spread with tangy-sweet tomato jam, fried ham and perfectly scrambled eggs with cheddar cheese. Slideshow: More Breakfast Sandwich Recipes

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In Mexico, sweet fruit and spicy chiles go hand in hand. These beautiful paletas (Mexican ice pops) from La Newyorkina’s Fany Gerson are studded with diced pineapple and sliced chiles as a nod to the traditional Mexican snack of mango dusted with chili powder.  Slideshow: More Frozen Dessert Recipes

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These tangy, luxurious paletas (Mexican ice pops) from La Newyorkina’s Fany Gerson are completely dairy-free: avocado and coconut milk give them a supervelvety texture. The pops are incredible as is or dipped in chocolate and coated with toasted coconut (like we do here).  Slideshow: More Frozen Dessert Recipes

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Deep-fried eggs in a puddle of garlicky nuoc cham? Yes, please. The crispy whites and soft yolks are fabulous with a thatch of spicy herbs.  Slideshow: More Fried Egg Recipes

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This all-in-one dish is inspired by the rice salads offered during aperitivos at bars in Rome. Chef Chris Behr of the Rome Sustainable Food Project elevates standard bar fare with lots of fresh herbs, crunchy fennel, and slices of soppressata and cheese. Slideshow: More Rice Salad Recipes

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Serve this classic tomato-and-mozzarella salad with lots of grilled bread for dipping. The olive oil and the cream from the buffalo-milk mozzarella create an irresistible sauce in the bottom of the bowl. Slideshow: More Caprese Salad Recipes

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This classic Italian tea cake from chef Chris Behr of the Rome Sustainable Food Project is like eating a light and airy brownie. If you’re looking for something a little more decadent, drizzle the not-too-sweet cake with warm chocolate sauce. Slideshow: More Chocolate Dessert Recipes

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Chef Asaf Doktor of the Tel Aviv restaurant Dok tosses his chargrilled steak with a crunchy, tart-sweet, jalapeño-inflected mix of celery and red cherries. Slideshow: More Salad Recipes

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This dish from chef Chris Behr of the Rome Sustainable Food Project is a nod to the many similarities between the food of the American South and southern Italy’s cucina povera (peasant cooking). Just like Southerners, Italians pickle their abundance of unripe green tomatoes. Serve these oil-packed ones alongside this thinly sliced beef roast, or layered on sandwiches,...

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This rustic, supersimple crisp can be assembled in less than 15 minutes. For extra-toasty crunch, Julie Pointer Adams, author of the book Wabi-Sabi Welcome, swaps the oats in her crumb topping for slivered almonds. Slideshow: More Fruit Crisp Recipes

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Drinking from an icy copper mug amps up the refreshment of this fig-and-date-inflected take on the Moscow mule.  Slideshow: More Refreshing Cocktail Recipes

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Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad. Slideshow: More Frittata Recipes

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Tel Aviv chef Eyal Shani’s ultracreamy (and teetotal) version of this classic Italian icebox cake replaces ladyfingers and mascarpone with supermarket staples like instant vanilla pudding and farmer cheese.  Slideshow: More Italian Dessert Recipes

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Food & Wine’s Justin Chapple loves a BLT, but here he opts to mix it up, using juicy bratwurst in place of bacon. Slideshow: More Sandwich Recipes

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Chef Andrea Reusing riffs on gumbo here, creating a hearty stew that’s dense with spinach and mustard greens. Slideshow: More Gumbo Recipes

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Food & Wine’s Justin Chapple loves making a big bowl of punch with his spicy and fresh maragaritas. Slideshow: More Margarita Recipes

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The thinly sliced, crunchy raw artichokes are the star of this salad from chef Chris Behr of the Rome Sustainable Food Project. Buy the freshest ones you can get your hands on. A true test: The leaves should squeak when you squeeze them. Slideshow: More Artichoke Recipes

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At Abe Fisher in Philadelphia, chef Yehuda Sichel infuses the broth for this Passover staple with fresh turmeric and ground fenugreek for a deep golden color and a slight anise-y flavor. Once your matzo balls are cooked, don’t let them sit for too long – you want to eat them while they are still warm and tender. Slideshow: More Matzo Recipes

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Ludovic Lefebvre’s pillow-y gnocchi are French down to their buttery accompaniment. Instead of using potatoes or semolina, they’re prepared with pâte à choux—cream puff dough. And while these dumplings are poached like the Italian version, they’re also sautéed until golden brown and served with a luscious beurre fondue (an emulsified blend of water and melted butter). Slideshow: More...

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For a quick and tasty cheesecake fix, this creamy, sweet dip from Food & Wine’s Paige McCurdy-Flynn is spot on. Slideshow: More Cream Cheese Recipes

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Looking for new zucchini ideas? Try these easy zucchini fritters served with a delicious feta cheese and beetroot dip: perfect as an appetizer or a tasty snack!

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Daikon salad with watermelon is the perfect recipe for a delicious summer side: very easy to make, the recipe will be even tastier adding thyme and paprika.

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Wondering how to make fig jam? Don't miss this easy fig jam recipe prepared with pistachios and dates. The perfect treat for a delicious breakfast!

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Looking for new dessert ideas? Try this easy chocolate cookie ice cream sandwich recipe, with mint ice cream and served with chocolate sauce at the top. Yummy!

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Looking for new lemonade ideas? Try this easy apple and ginger lemonade, served with sliced green apples: a delicious drink to quench your thirst.

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Cultivar restaurant Mary Dumont’s grilled peak-of-spring fresh morels and fiddleheads skewers come with a pungent sesame seed-bonito-dulse topper. Slideshow: More Morels Recipes

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The Bar at the Peninsula, Chicago The Peninsula flavors its sweet potato fries with furikake, a Japanese seasoning made from salt, sesame seeds and nori that the restaurant spikes with chile or hot paprika. If you can't find furikake (sold at Asian markets), substitute chipotle chile powder.   More Tasty Snacks  

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To take mashed potatoes up a few notches, cookbook author Melissa Clark mashes them with a creamy, tangy mix of crème fraîche, butter, parsley and sage, then tops them with cheesy breadcrumbs and bakes until crisp. Slideshow: More Casserole Recipes

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This silky, garlicky soup from chef Jehangir Mehta of NYC restaurant Graffiti Earth is a delicious, no-waste recipe that allows you to use up all of those leftover vegetable scraps. Mehta throws all of his carrot peels, herb or mushroom stems and onion skins in a plastic bag in his fridge and then uses it to make a rich vegetarian stock at the end of the week. He then turns that stock...

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Chef Jehangir Mehta of NYC’s Graffiti Earth uses all of the vegetables scraps that he accumulates in a week to make this simple, no-waste vegetable stock. The vegetable scraps can be stored in your refrigerator for up to 1 week. Slideshow: More Homemade Stock Recipes

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Cook like a chef: Ludo Lefebvre’s filet mignon steaks get a hard sear in a cast-iron skillet on the stovetop, then finish cooking in a hot oven. And they come with crisp fries twice-cooked in clarified butter. Slideshow: More Filet Mignon Recipes

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Slideshow: Perfect Pasta Salads

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An updated pasta salad—whole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing—makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes. Slideshow: Pasta Salad Recipes

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This satisfying chicken dish from Justin Chapple calls for just five ingredients. One of them is chai tea, which is mixed into a paste with oil and spread under the chicken skin to flavor the meat as it roasts. Plus: More Chicken Recipes

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These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They're layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious. Plus: Summer Grilling Guide

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This technique turns old, limp carrots into sweet treats. Enjoy them alone as a snack, in granola, or atop a carrot cake or other dessert. Slideshow: More Carrot Recipes

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Berries bring sweetness to an otherwise savory salsa. Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com) Slideshow: More Delicious Salsa Recipes

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Slideshow: More Pickled Recipes

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The sweet tang of grapefruit syrup replaces the tonic for a refreshing and natural twist on the classic G&T. I developed this and all the other cocktail recipes in this book with Michael Reynolds, co-owner of the downtown New York City bar Black Crescent (and formerly of the iconic Booker and Dax cocktail bar). You can find several other unique cocktails that we developed together on...

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Most people eat a grapefruit by cutting out each pink fleshy segment with a knife. Left behind for the garbage are the peels, the membranes, even a fair amount of flesh, and the juice. Save them all for this syrup, which can also be made into a vinaigrette for salads or vegetables. Slideshow: More Grapefruit Recipes

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This chilled yogurt is like a fluffy cloud; it works well in the Carrot Top Granita as well as other light desserts. Slideshow: More Yogurt Recipes

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This dish uses the Parmesan Rind Broth just as a flavoring, not as a soup. Note: When purchasing fish for carpaccio, tartare, or sushi, tell the grocer that you plan to eat the fish raw, and let him or her recommend the freshest and most suitable fillet available. If the grocer is filleting it for you, ask to have the parts wrapped separately: the fillet, the skin with the underlayer...

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Who says that vegetables have to be savory? I like to use them to make an icy granita to use as a base for dessert, as in pairing with a light yogurt cloud and some sweet and softened fruits. Because the granita method uses vegetables that are chopped, pureed, and then frozen, it is good for rough or tougher textured vegetables. Carrot tops work beautifully, as do beet tops, wheatgrass,...

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This broth is like cheese dashi. The slow simmer allows the rinds to infuse the water with cheesiness. I used it as a base for different soups, for a chawanmushi–style custard replacing the corn dashi in the Corn Kernel Flan, and for sauces. Slideshow: More Cheese Recipes

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This part of the vegetable has a reputation for being fibrous and tough—but when cooked the right way, it becomes tender and toothsome. Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com) Slideshow: More Broccoli...

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If you're planning to make homemade gummies, try this elderflower and strawberry gummy recipe: surprise your guests with yummy gummies dipped into chocolate.

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An exclusive vegetable couscous recipe, prepared with mozzarella and basil by chef Accursio Capraro at Le Strade della Mozzarella event in London.

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An exclusive recipe with buffalo milk prepared by chef Angelo Sabatelli at LSDM event in London, enriched with blueberries and ice cream.

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Don't miss an exlusive vegetable roll recipe with buffalo mozzarella, prepared by Italian chef Roberto Petza at Le Strade della Mozzarella event in London.

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An exclusive shrimp parmigiana recipe with eggplants and buffalo mozzarella DOP from Campania, prepared by chef Salvatore La Ragione at LSDM event in London.

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In place of meat, Alaskan Chef Lionel Uddipa uses tender cod in this light and healthy take on chicken parmesan. This dish comes together quickly and should be eaten soon after cooking, so get all of your ingredients prepped and ready to cook before you pop your fish in the oven. Slideshow: More Cod Recipes

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"In France, pot au feu is our chicken soup,” says Ludo Lefebvre. With this nostalgia-inducing dish of multiple braised meats (each lends a different texture) and root vegetables, the chef serves simple boiled potatoes. Cook them separately in salted water, he specifies; simmering them in the pot au feu would turn the broth cloudy. Slideshow: More Short Ribs Recipes

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Food & Wine’s Paige McCurdy-Flynn makes these soft, pillowy hot cross buns with a twist: She rolls the dough with brandy-soaked cherries for an extra kick.    Slideshow: More Bread and Biscuit Recipes

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Certainly not for a dog, this sweet and salty snack disappeared quickly in the Food & Wine Test Kitchen. We swapped in our favorite almond butter for the more common peanut butter and added chopped roasted almonds for extra crunch. Slideshow: More Snack Recipes

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"Puff pastry takes longer to cook that you think," says chef Alex Guarnaschelli. "It looks browned and ready on the outside but still be underdone in the middle. So let it cook! Dusting it with sugar for baking (or even running it under the broiler with sugar once cooked) caramelizes the outside of the pastry…So tasty! When you cut the millefeuille, use a serrated knife and a sawing...

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How to prepare quinoa edamame salad, an easy summer recipe you can't miss: add some feta and some mint leaves to make the quinoa edamame salad even tastier!

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Jorma Taccone, of the comedy trio The Lonely Island (Popstar: Never Stop Never Stopping) and writer-director Marielle Heller (The Diary of a Teenage Girl) both grew up in the East Bay of San Francisco, but didn’t meet until they were in college at UCLA. The first time they were back home together, they headed out for a burrito, but fought about where to go. “We ended up at Ramiro and...

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“Growing up in Southern California, nachos were something of a weekly craving,” says Tiffani Thiessen. The actress who played Kelly Kapowski on Saved by the Bell and Valerie Malone on Beverly Hills, 90210 is now a food and entertaining personality with a show (Dinner at Tiffani’s) on the Cooking Channel. Here, she’s reimagined her childhood craving into a breakfast-worthy dish that tends...

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We’re not blowing smoke up his ass when we call Dominique Ansel a pastry genius. Ansel’s obituary will probably mention the cronut—which birthed a nationwide craze—but the hybrid croissant-doughnut is just one of many examples of Ansel’s brilliance. (His NYC bakery is constantly rolling out new inventions, such as chocolate chip cookie shots of milk.) Our favorite? These crispy-sweet...

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Georgia restaurateur and Top Chef judge Hugh Acheson believes that the weekend is for letting creativity dictate nachos. “Start by making some beer-braised beef short ribs,” Acheson says. “And fancy that, you made too many! With the leftovers, you will make nachos. In this idealized experience, you will frolic in the woods, foraging for ramps. You are dressed like a gnome, but nobody...

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Slideshow: More Crema Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Slideshow: More Delicious Salsa Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Slideshow: More Queso Fresco Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Slideshow: More Delicious Salsa Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Slideshow: More Delicious Salsa Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Slideshow: More Guacamole Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

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Rachael Ray is a nacho connoisseur who’s published dozens of nacho recipes in her magazine, Rachael Ray Every Day, and her many cookbooks. “I love these nachos because they are meat-free and very healthy, with warm, spicy black bean dip and tons of veggies,” she says. “When it comes to nachos, more is more, and with these healthy toppings, I feel less guilty about eating a big, crunchy,...

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“I am a traditionalist when it comes to nachos, and my gold star goes to the ‘walking taco,’” says Kristen Kish, winner of Top Chef Season 10. “I’m talking about the oldschool, cafeteria hot lunch–style walking taco. Individual bags of chips filled with grated cheddar cheese, taco meat, sour cream, chopped onion, pickled jalapeño, canned black olives, tomatoes and whatever else you...

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Colin Hanks, star of the TV show Life in Pieces and director of the documentary All Things Must Pass: The Rise and Fall of Tower Records, expresses his undying love for guacamole in these nachos. “There is nothing I do not like about guacamole. I could live off of chips and guac,” he says. “In fact, I have tried on numerous occasions. I just want to put it on everything.” Indeed, these...

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Edward Lee—the Korean-American chef of Louisville’s 610 Magnolia and MilkWood and author of the cookbook Smoke and Pickles—has long known what the rest of the country is just learning: Sweet-spicy-funky gochujang makes just about everything better. Here, he uses the Korean pantry staple in his beer-braised, chipotle-spiced beef chili and also mixes it into sour cream for extra umami and...

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Big Freedia is a legitimate force: She’s the face (and booty) of New Orleans–based bounce music, author of the memoir Big Freedia: God Save the Queen Diva, and star of the TV show Big Freedia: Queen of Bounce. In Beyonce’s epic song “Formation,” Big Freedia came in rapping the immortal words: “I came to slay.” The New Orleans icon is also a huge nacho lover. “It’s one of my favorite...

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Top Chef judge, food critic and author Gail Simmons grew up in Toronto and Montreal, home to some of the world’s best Jewish delis. She has since settled with her husband, Jeremy, and daughter, Dahlia, in Brooklyn, where she continues to schmear almost everything. That includes nachos. “These are totally silly and go against everything I hold dear about Mexican nachos,” she says. “BUT....

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When Andrew Zimmern isn’t circling the globe for his hit TV show Bizarre Foods, he’s home cooking for his wife and 11-year-old son, Noah. “I serve this dish all the time at house parties, both for adults and for kids,” Zimmern says. “My son grew up eating spicy foods: Kids are more adventurous than we give them credit for. These super- sophisticated nachos are built with several...

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This version of poke gets a double dose of heat from minced Thai bird chile and finely grated fresh ginger. The recipe would also be delicious made with omega-rich salmon. Slideshow: More Tuna Recipes

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Perfect served with cold beers, these stuffed jalapeños are the perfect game-day or movie-night snack. Halved jalapeños are packed with a cheddar and cream cheese filling flavored with garlic, cilantro and scallions. Slideshow: More Jalapeno Recipes

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This dip from Food & Wine’s Justin Chapple is a fun riff on seven-layer dip. Chapple takes the dip to another level by starting with a layer of super–flavorful ground beef that’s spiced with homemade taco seasoning. Slideshow: More Party Dip Recipes

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For our vegan French toast, we dip slices of day-old sourdough in a rich, thick batter of almond creamer, flour, ground flax, maple syrup and brown sugar instead of the usual milk and egg. The inside of this French toast is not as custardy as the conventional kind, but the batter creates a sweet, golden-brown crust that we love. We top our vegan French toast with lots of maple syrup and...

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Ludo Lefebvre doesn’t automatically reach for the chicken stock when making this velvety leek soup. Water is optimal for clean, vegetable-focused taste; stock adds its own poultry-rich flavor, color and richness. Slideshow: More Leeks Recipes

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For easy peeling, chef Eli Dahlin of Dame in Portland, Oregon, first blanches shallots in simmering water. After trimming the ends, the skins slip right off.  Slideshow: More Shallot Recipes

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Find out how to make matcha cookies recipe: easy and healthy it's sugar free and prepared with matcha tea powder. A healthy recipe perfect for your breakfast!

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In a clever play on carbonara, Food & Wine’s Justin Chapple uses smoked Gouda cheese, adding a deliciously smoky flavor to this silky, hearty and totally delicious pasta. Slideshow: More Spaghetti Recipes

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Potato salad meets chicken salad in this bright, fresh-tasting dish that’s packed with fresh fennel and tarragon. Slideshow: More Potato Salad Recipes

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Leftover red wine gets repurposed into a sweet, sticky and luscious barbecue sauce in this great recipe from Food & Wine’s Justin Chapple. Slideshow: More Easy BBQ Recipes

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Instead of discarding fish bones, Food & Wine’s Justin Chapple uses them to enrich the steaming liquid (which also includes ginger, scallions, cilantro and sambal) for this sea bass. After it has been steamed, Justin strains that delicious broth and serves the fish in it. Slideshow: More Quick Fish Recipes

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This fish sauce–spiked steak au poivre is chef Chris Shepherd’s nod to the French influences in Vietnamese cooking. Try pouring a Crozes-Hermitage from France’s Rhône Valley with it. Slideshow: More Beef Recipes

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At Monteverde restaurant in Chicago, chef Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese using cured meats. This is a great use for those leftover nubbins of charcuterie after a cocktail party. Slideshow: More Pasta Recipes

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This floral, honey-inflected strawberry cake from Eli Dahlin, the chef at Dame in Portland, Oregon, is his springy take on a sticky toffee pudding. If there’s a child in your life (or a kitchen-incompetent friend), let him or her poke the holes. The more there are, the more the honey syrup will penetrate every last bite. Slideshow: More Strawberry Cake Recipes

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This fondue made with Taleggio, a melty, brine-washed Italian cheese, is cookbook author Liz Thorpe’s favorite. Including its rind enhances the funkiness and adds an almost bacony flavor. Scoop soft Époisses right out of the rind and into the pot. Use a floral, dry Riesling in this fondue. The aromatic wine will offset the salty funkiness of the cheese, plus it’s delicious to drink...

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This superbuttery, creamy cheese fondue from cookbook author Liz Thorpe is like having a grilled cheese sandwich without the bread. Made with very meltable everyday cheeses, this is our choice for game day. Use a rich, oaky Chardonnay in this fondue. The round, buttery vanilla notes work perfectly with the mild cheese, and you can pour the same wine to drink alongside. If you’re not a...

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You’ll find this old-school cheese fondue, with intense, nutty Alpine cheeses, served near the fire at Swiss ski chalets. The ripe red fruitiness of Kirsch is especially good with this recipe from cheese expert Liz Thorpe. It’s a classic for a reason. A light Pinot Grigio is the perfect white to use in this fondue. It is pear-scented and affordable, plus it’s mellow enough to let the...

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For a special dinner party, the highlight of this dish—the deeply rich, slightly spicy bouillabaisse sauce—is perfect to make ahead.  Slideshow: More Cod Recipes

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To make his pork chops extra-juicy and give them a perfect caramelized crust, Underbelly chef Chris Shepherd lets them sit overnight in a honey-spiked brine inspired by the flavors of a Southern ham. Before adding your pork chops to the skillet, make sure they’re thoroughly patted dry to avoid any oil splatters. Pair them with a California Pinot Noir: “The chops have a sweet-salty flavor...

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This easy roast fish from Underbelly chef Chris Shepherd is brushed with a toasty brown butter flecked with tingly Sichuan peppercorns while cooking. Pair it with a minerally Chablis or an unoaked California Chardonnay to complement the spice. Slideshow: More Red Snapper Recipes

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Underbelly chef Chris Shepherd says that after the Korean War, pasta salad became part of Korea’s culinary repertoire. Here, he serves his own version with a spicy-sweet flank steak that his cooks came up with after trying an earthy, fruity Blaufränkisch one night. Slideshow: More Flank Steak Recipes

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At The Pig Brockenhurst in England, chef James Golding plays on classic Scotch eggs with his Brock Eggs, made by encasing little quail eggs in a tasty ham mixture, then deep-frying them. Slideshow: More Egg Recipes

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This three-ingredient side dish from chef Eli Dahlin of Dame in Portland, Oregon, has a surprising amount of flavor. Cook your endives until they are golden brown on the outside but still retain some of their crisp texture. Slideshow: More Healthy Side Dish Recipes

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At Waypoint in Cambridge, Massachusetts, chef Michael Scelfo smokes local cod from Gloucester to make the whitefish salad that tops this rich seafood pizza. Any quality store-bought smoked whitefish, however—such as pollock, trout, sturgeon or sable—will work well here. Slideshow: More Pizza Recipes

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This fish sauce–spiked steak au poivre is chef Chris Shepherd’s nod to the French influences in Vietnamese cooking. Try pouring a Crozes-Hermitage from France’s Rhône Valley with it. Slideshow: More Beef Recipes

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Chef Eli Dahlin of Dame in Portland, Oregon, blends full-fat cottage cheese into this supereasy buttermilk dressing to add body and a luxurious creaminess. Slideshow: More Salad Recipes

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If your unripe papaya is firm but no longer green, it will still work nicely in this fresh and crunchy Vietnamese-inspired salad. Try serving it with a rosé from Bandol. Slideshow: More Chicken Thighs Recipes

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When spring comes to The Milk House in England, fresh rhubarb becomes the focal point of these fragrant and pretty panna cottas. Slideshow: More Rhubarb Recipes

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These delicate and crisp onions from James Golding at The Pig Brockenhurst in England are lightly seasoned with paprika and celery salt. They’re an addictive side dish as well as beer snack. Slideshow: More Onion Recipes

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This simple and perfectly delicious green olive tapenade from The Sportsman in England gets a boost of flavor from capers, parsley and fresh lemon juice. Be sure to use your favorite olives here. Slideshow: More Tapenade Recipes

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You will need six 4-inch tart pans with removable bottoms to make these lovely bittersweet chocolate tarts from The Sportsman in England. Slideshow: More Chocolate Dessert Recipes

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The thinly sliced oranges layered under this halibut from chef Eli Dahlin play double duty in the recipe: They add a floral, citrusy aroma to the fish, as well as prevent it from sticking to the pan during baking. Slideshow: More Halibut Recipes

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Chef Eli Dahlin of Dame in Portland, Oregon, uses this “backwards” mashed potato technique for entertaining. Cook, cool and rice your potatoes in advance. When it’s time to serve, stir them into the hot butter and cream until thickened. The particularly springy version here is then finished with a puree of bright green peas, mint and lemon zest. Slideshow: More Veal Recipes

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Lamb rump, also known as chump chop or lamb sirloin fillet, is a tender and succulent cut of meat. At The Pig Brockenhurst in England, chef James Golding serves it with buttery spring vegetables and mint. Slideshow: More Lamb Recipes

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Wondering how to make a donut ice cream sandwich? Try a delicious recipe for a donut ice cream sandwich topped with chocolate sauce: yummy and easy to make!

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“This sort of breakfast, even though Mexican-inspired, always reminds me of Los Angeles, where they have really good fresh huevos rancheros,” says TV chef Donal Skehan. “The dish is normally comprised of fried eggs with crispy corn tortillas, refried beans, guacamole, and a tomato salsa. This is a quick and easy way of taking those fantastic Mexican flavors and transforming them into a...

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TV chef Donal Skehan serves this simple guacamole with his favorite healthy breakfast, Scrambled Huevos Rancheros. Slideshow: More Party Dip Recipes

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Looking for new Easter desserts? Try this gluten-free Easter bread recipe: the traditional Easter bread with raisins and hazelnuts that are also gluten free.

INGREDIENTS

• Water 110 ml, warm
• Sugar 120 g, plus 2 tsp
• Yeast 1 tbsp, fast-action dried
• Rice flour 200 g
• Sweet rice flour 100 g
• Tapioca flour 150 g
• Gelatine 2 tsp, powdered
• Xanthan gum 1 tbsp
• Salt 1 tsp
• Eggs 4 large
• Sunflower oil 55 ml
• Cream 110 ml, warm, 48% fat
• Cider vinegar 1 tsp
• Vanilla extract 1 tsp
• Lemon 1/2 unwaxed, lemon juice an zest grated
• Orange 1/2 unwaxed, orange juice and zest grated
• Raisins 55 g
• Sultanas 55 g
• Hazelnuts 75 g, chopped, roasted

Preparation time: 1 h
Cooking time: 35 m
Recipe category: Brunch
Recipe yield: 8

HOW TO MAKE THIS RECIPE

1. To prepare the gluten free bread recipe start greasing a 900g loaf tin.
2. Combine the warm water, 2 teaspoons sugar and the yeast. Set aside until frothy.
3. Mix together all the dry ingredients in a mixing bowl until evenly distributed.
4. Whisk together all the wet ingredients, including the fruit zests.
5. Slowly add the wet ingredients and the yeast mixture to the dry ingredients and beat for 2 minutes. Add more water if it is too dry.
6. The dough should be very soft and sticky.
7. Stir in the dried fruits and hazelnuts.
8. Place in the tin and smooth the top.
9. Leave to rise in a warm place for 30-40 minutes.
10. Heat the oven to 180°C (160° fan).
11. Bake for 30-35 minutes until golden brown on top and cooked through.
12. Cover the top with foil if the top is browning too quickly.
13. Cool on a wire rack.

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A bit of yeast is added to these chewy, gluten-free buckwheat flatbreads for an enhanced bready flavor, but feel free to leave it out if desired.

INGREDIENTS

• 2/3 cup lukewarm water
• 1 tablespoon coconut sugar
• 3/4 teaspoon active dry yeast
• 1 1/2 teaspoon extra-virgin olive oil, plus more for greasing
• 2/3 cup brown rice flour 
• 1/2 cup buckwheat flour 
• 2 tablespoons tapioca starch 
• 2 tablespoons finely chopped walnuts
• 1 tablespoon flaxseeds
• 1/2 teaspoon fine Himalayan pink salt
• 1/4 teaspoon baking powder

HOW TO MAKE THIS RECIPE

1. In a small bowl, whisk the lukewarm water with the coconut sugar, yeast and the 1 1/2 teaspoons of olive oil. Let stand until foamy, about 5 minutes.
2. In a stand mixer fitted with the paddle attachment, mix both flours with the tapioca starch, walnuts, flaxseeds, salt and baking powder. Add the wet ingredients and mix on low speed until just combined. Cover the bowl with a kitchen towel and let stand at room temperature for 2 hours.
3. Preheat the oven to 375°. Grease a large sheet of parchment paper with olive oil. Scrape the dough onto the parchment and, using a generously greased rolling pin, roll out the dough to a 12-by-16 1/2-inch rectangle, 1/16 inch thick. Slide the parchment onto a large rimmed baking sheet and cut the dough into 2-by-3-inch rectangles. You will have about 32 pieces. Bake for 12 to 15 minutes, until the flatbreads are set and starting to crisp around the edges. Let cool.

MAKE AHEAD

The flatbreads can be stored at room temperature for up to 5 days.

NOTES

Brown rice flour, buckwheat flour and tapioca starch can be found at Whole Foods Amazon.com.

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How to make at home vegan zucchini bread recipe prepared with onions, garlic and mixed seeds: a healthy and tasty recipe perfect for a brunch or a quick snack.

INGREDIENTS

• Zucchini 3 medium, grated
• Salt 2 tsp
• Olive oil 2 tbsp
• Onion 1 small, finely chopped
• Garlic 2 cloves, crushed
• Flour 350 g, strong, white, plus extra for dusting
• Yeast 7 g, fast-action dried
• Thyme 1 tbsp chopped
• Seeds 200 g, mixed: flax, sunflower, sesame, pumpkin, etc.
• Water 125 ml, warm

TO GARNISH

• Thyme sprigs seeds

Preparation time: 1 h 10 m
Cooking time: 1 h
Recipe category: Brunch
Recipe yield: 8

HOW TO MAKE THIS RECIPE

1. To prepare a healthy vegan zucchini bread recipe start putting the grated zucchini in a colander and sprinkle with 1 tsp of the salt.
2. Leave to stand for 20 minutes, then, squeeze out as much moisture as possible.
3. Rinse thoroughly, then squeeze again.
4. Heat half the olive oil in a frying pan and cook the onion and garlic for 4 minutes until softened.
5. Add the zucchini and cook for 2 minutes.
6. Strain well and set aside to cool, discarding the liquid.
7. Grease a baking tray.
8. Place the flour in a mixing bowl, stir in the yeast, the remaining oil and salt, thyme, seeds and the zucchini mixture. Mix well to combine.
9. Make a well in the centre and add the water.
10. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 minutes until smooth, then shape into a ball and place on the baking tray.
11. Flatten the ball of dough with the palm of your hand and loosely cover with oiled cling film.
12. Leave to rise in a warm place for 25-30 minutes until doubled in size. 7 Heat the oven to 220°C (200° fan) gas 7.
13. Brush the top with a little water, then sprinkle with the sea salt.
14. Bake for 30-40 minutes until golden.
15. Place on a wire rack to cool.
16. Garnish the vegan zucchini bread with thyme sprigs and seeds.

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Looking for new elderflower ideas? Once you've prepared cordial, try these delicious elderflower fritters: an easy dessert perfect for your Spring meals.

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Made with fewer than five ingredients and taking just minutes to make, this healthy mousse is a game-changer. Sure, it's dairy-free, paleo-friendly and vegan, but this mousse's greatest asset is taste and texture. Easily adaptable using whatever ingredients you have on hand — substitute the maple syrup with an equal amount of raw honey, add a pinch of cinnamon instead of the cardamom, or...

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Looking for new lemonade ideas? Try this easy strawberry lemonade with basil leaves: delicious and refreshing, it's the perfect drink to quench your thirst!

INGREDIENTS

FOR THE LEMONADE

• Strawberries 225 g, hulled and chopped
• Sugar 240 g, caster
• Water 1,5 l water
• Lemon juice 400 ml, freshly squeezed

TO SERVE

• Ice 120 g, crushed
• Blackberries 120 g
• Strawberries 75 g, with stems
• Basil 1 small bunch, leaves separated basil flowers, optional

Preparation time: 24 m
Recipe category: Drink
Recipe yield: 8

HOW TO MAKE THIS RECIPE

FOR THE STRAWBERRY LEMONADE

1. To prepare the strawberry basil lemonade first combine the strawberries with 3 tbsp sugar and 250 ml water in a food processor or blender.
2. Blend on high for 30 seconds. Pass the juice through a fine sieve into a large jug.
3. Add the remaining sugar and lemon juice, and stir well until the sugar has dissolved.
4. Stir in the water, cover, and chill for 4 hours.

TO SERVE

1. After chilling, fill the glasses with crushed ice, blackberries, strawberries, basil leaves, and basil flowers if using.
2. Top up with the strawberry lemonade before serving.

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Looking for new jam ideas? Try this easy apple and elderflower jam recipe, delicious and very easy to make: you'll need only four ingredients to prepare it!

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The secret to this classic New Orleans cocktail from Kingsley chef Roxanne Spruance is the rum-trifecta. The different aromatics, alcohol proofs and colors of the dark rum, light rum and the 151 rum give this party cocktail more depth. Slideshow: More New Orleans Cocktail Recipes

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Slideshow: More New Orleans Recipes

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Roxanne Spruance of Kingsley in New York City likes to make this giant Muffaletta, a New Orleans sandwich created by Italian immigrants, for Mardi Gras. Use any leftover giardiniera (pickled vegetable relish) on nachos, as a pizza topping, in grain salads or on hot dogs. Slideshow: More New Orleans Recipes

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Arroz con Leche, a creamy and comforting rice pudding, is perfumed with cinnamon, finely grated orange zest and pure vanilla extract. Evaporated milk lends a caramel-like sweetness while sour cream offers a tangy finish. Cooking the rice before simmering it with the milks, sugar and aromatics guarantees perfectly tender rice suspended in a thick, creamy pudding. We like our arroz con...

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A perfect cocktail party snack, bacon-wrapped dates are chewy, crispy, sweet, savory and smoky all at once. Plump and tender Medjool dates are stuffed with a mixture of blue cheese and cream cheese, and a toasted walnut stands in for the pit. Fresh goat cheese could easily be swapped for the blue cheese, and roasted salted almonds can replace the walnuts. For sweeter stuffed dates,...

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We used chicken thighs for extra-juicy sandwiches, but chicken breasts would also work perfectly. The chilled sparkling water helps keep the batter light and crispy. Slideshow: More Slider Recipes

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Chewy and absolutely jam-packed with rainbow sprinkles, these funfetti cookies will add a festive touch to almost any occasion. Place a generous scoop of vanilla ice cream between two cookies to make the world’s most colorful ice cream sandwich. Slideshow: More Cookie Recipes

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Our version of the fried, crabmeat-filled dumplings known as crab Rangoon are packed with jumbo lump crabmeat, scallions, garlic and fish sauce along with the usual cream cheese. Once the dumplings are fried, we like to dunk them in a sauce made from soy sauce, black vinegar and chili-garlic sauce. Slideshow: More Crab Recipes

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We like to garnish our hearty and deeply satisfying soup with the works: hamburger bun croutons, crispy bacon, cheddar cheese, tomatoes, dill pickles and scallions. Slideshow: More Soup Recipes

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Are you craving a warm chocolate chip cookie? The fastest way to feed that hunger might just be this microwavable chocolate chip cookie in a mug. In less than ten minutes, you go from raw ingredients to a warm, soft chocolate chip cookie. Serve the cookie with a sprinkle of flaky sea salt and a scoop of your favorite ice cream. The cookie batter – butter, white and light brown sugar,...

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There are so many reasons to make edible cookie dough. The weather is hot, the oven is broken or you have a fierce cookie dough craving. Perhaps all of the above. Enter edible cookie dough: Unburdened by leaveners or raw eggs, it can be enjoyed straight from the bowl with a spoon. We like classic chocolate chip dough, but the variations are endless. A couple of suggestions: Swap M...

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For his take on breakfast tacos, F&W’s Justin Chapple fills warm corn tortillas with scrambled eggs, crisp bacon and Monterey Jack cheese. Slideshow: More Great Breakfast Recipes

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Warm and creamy, this breakfast dish has the coziness of steel-cut oats along with the protein punch of quinoa. We like to top ours with honey-soaked blackberries, tart Granny Smith Apples, toasted pecans and fresh mint, but feel free to use whatever fruits and nuts you have on hand. Slideshow: More Quinoa Recipes

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Pizza is always a solid choice at breakfast time, and this particular pie, topped with sausage, eggs and cheddar cheese, is always a hit. If you wish, you could add or substitute leftover cooked greens or roasted vegetables, sliced ham or crisp bacon. Slideshow: More Pizza Recipes

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For this excellent vegetarian game-day snack, cauliflower florets are dipped in a light batter and roasted until just tender, then tossed in buttery hot sauce and cooked until caramelized. Slideshow: More Cauliflower Recipes

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Looking for new Indian dessert ideas? Kulfi ice cream is a frozen dairy dessert very popular in India: try this Kulfi ice cream recipe prepared with pistachios.

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Sweet, juicy pineapple and sliced ham may not be traditional Italian pizza toppings, but we love a Hawaiian pizza just the same. We used thickly sliced ham here; Canadian bacon or smoked bacon would be delicious, too. Slideshow: More Pizza Recipes

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An easy recipe to prepare elderflower jam, a sweet treat perfect for your Spring breakfast. Find out all the ingredients and the step-by-step recipe.

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Try an easy recipe to prepare traditional Irish soda bread with raisins and buttermilk: a favorite St. Patrick's Day recipe to put an Irish touch to your menu.

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These plum clafoutis are the perfect recipe for a healthy and delicious dessert: gluten-free and dairy free, are sweetened with coconut palm sugar. So yummy!

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Trapizzino, the ultimate Roman street food, is a cross between a slice of pizza and a panini. The portable food (imagine a thick piece of focaccia stuffed with a saucy filling) requires a very hot oven to get the airy pizza Bianca. This version from chef Stefano Callegari can easily be made at home. Bake off your pizza Bianca and eat with his tangy chicken cacciatore folded up inside...

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Serve this tangy, wine-spiked chicken from chef Stefano Callegari with lots of bread or rice for soaking up the delicious sauce.

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Are you a tofu lover? Don't miss this easy deep fried tofu recipe served with wasabi, daikon and herbs: the perfect idea to give your meal a Japanese twist.

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Looking for new gluten-free scones ideas? Try this easy gluten-free pecan scones recipe topped with coffee icing: perfect for breakfast or a sweet snack.

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How to make churros con chocolate, a traditional deep-fried Spanish dessert served with hot chocolate to be dipped in: a Spanish treat you can't miss!

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If you're looking for new brunch ideas, don't miss these cheddar chive biscuits: an easy and delicious recipe for a savoury treat with cheddar cheese.

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Looking for new vegan desserts? Try this vegan coconut flan with kiwi and vanilla sugar: healthy and easy to make, it's a sweet treat you can't miss!

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Spicy roasted cauliflower is the perfect recipe for a tasty side: very easy to make, it's enriched with turmeric, cherry tomatoes and cannellini beans.

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Try this spinach and apple smoothie with chia seeds: a healthy and delicious smoothie recipe prepared with apple juice, frozen pears and mint sprigs-

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Food & Wine’s Justin Chapple dissolves curry powder in boiling water to soak rice noodles and infuse them with excellent flavor. He then sautes the noodles with shrimp, garlic, ginger and plenty of fresh herbs for a bright flavor.

INGREDIENTS

• 6 cups boiling water
• 2 tablespoons Madras curry powder
• Kosher salt
• Pepper
• 8 ounces stir-fry rice noodles
• 3/4 pound shelled and deveined large shrimp 
• 1/4 cup canola oil
• 1/4 cup minced garlic
• 1/4 cup minced peeled ginger
• 3 tablespoons fresh lime juice, plus wedges for serving
• 2 tablespoons low-sodium soy sauce
• 1 cup each chopped basil and cilantro, plus more for garnish
• 1/2 cup thinly sliced scallions
• 1 serrano chile, thinly sliced

HOW TO MAKE THIS RECIPE

1. In a 9-by-9-inch baking dish, mix the boiling water, curry powder and a pinch of salt. Add the noodles. Let stand until softened, 20 minutes. Drain.
2. Season the shrimp with salt and pepper. In a large saucepan, heat 1 tablespoon of the oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just cooked through, 3 to 5 minutes. Transfer to a plate.
3. Wipe out the saucepan. Heat the remaining oil in it. Add the garlic and ginger and stir-fry over moderately high heat until softened, 2 minutes. Add the noodles, shrimp, lime juice and soy and stir-fry until hot, about 3 minutes. Fold in the herbs, scallions and serrano. Season with salt and pepper. Garnish with herbs; serve with lime.

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This sweet Persian rice pudding called sholeh zard is made with three distinct ingredients: saffron, cardamom and rosewater. It’s delicate in flavor but so deeply aromatic that it’s hard to stop eating it.

INGREDIENTS

• 1 cup jasmine rice
• 1 teaspoon kosher salt
• 1 1/2 cups sugar
• 6 tablespoons Brewed Saffron (see Note)
• 3 tablespoons unsalted butter
• 3 green cardamom pods, lightly cracked
• 2 tablespoons pure rosewater, preferably Sadaf brand (see Note)
• Ground cinnamon and slivered almonds, for garnish

HOW TO MAKE THIS RECIPE

1. In a large bowl, cover the rice with water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water and refrigerate overnight. Drain, then coarsely crumble with your hands.
2. In a large nonstick saucepan, combine the crumbled rice with 9 cups of water and the salt and bring to a boil. Simmer over moderately low heat, stirring frequently, until the rice is softened, about 30 minutes.
3. Stir the sugar, brewed saffron, butter and cardamom into the rice. Cover and simmer over moderately low heat, stirring occasionally, until the rice breaks down and the pudding is the texture of loose porridge, 20 to 30 minutes; discard the cardamom pods. Stir in the rosewater. Spoon the pudding into 8 glasses and let cool slightly. Cover the glasses with plastic and refrigerate until thickened, about 1 hour.
4. Decorate the puddings with cinnamon and slivered almonds. Let stand at room temperature for 25 minutes before serving.

MAKE AHEAD

The puddings can be refrigerated overnight. Let stand at room temperature for 25 minutes before serving.

NOTES

Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

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For his tangy and fragrant rice, chef Hugh Acheson makes sofrito, a classic blend of onion, peppers and garlic. He adds even more flavor to the dish with tomatillo, diced tomatoes and cumin.

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 1 tomatillo—husked, rinsed and finely chopped
• 1 garlic clove, minced
• Kosher salt
• 1 1/2 teaspoon ground cumin
• One 15-ounce can diced tomatoes
• 1/4 cup (2 ounces) canned diced green Hatch chiles
• 1/4 cup Basic Chicken Stock (see Note) or low-sodium broth
• Jasmine Rice (see Note) or 3 cups warm cooked white rice
• Chopped cilantro, for garnish

HOW TO MAKE THIS RECIPE

1. In a large, deep skillet, heat the olive oil until shimmering. Add the onion, tomatillo, garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Add the tomatoes, chiles and stock and bring to a boil. Simmer over moderate heat, stirring occasionally, until the liquid is reduced by half, about 20 minutes. Transfer the sofrito to a blender or food processor and let cool slightly, then puree until smooth.
2. Wipe out the skillet and cook the sofrito in it over moderate heat, stirring, until hot, about 5 minutes. Gradually fold in the rice and cook just until it is hot and coated in the sofrito, about 5 minutes. Season with salt, garnish with cilantro and serve.

MAKE AHEAD

The sofrito can be refrigerated in an airtight container for up to 10 days.

NOTES

Basic Chicken Stock

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Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots. One of her more hearty ways of serving the waffles is topped with prosciutto and mixed greens, along with a quick mix of créme fraîche and mustard.

INGREDIENTS

• Nonstick cooking spray
• 8 cups thawed frozen Tater Tots (32 ounces)
• Flaky sea salt
• 1/4 cup crème fraîche 
• 2 tablespoons whole-grain mustard
• 2 cups baby arugula
• 1 teaspoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 12 thin slices of prosciutto
• Thinly sliced cornichons, for serving

HOW TO MAKE THIS RECIPE

1. Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
2. Meanwhile, in a bowl, mix the crème fraîche and mustard. In another bowl, toss the arugula with the lemon juice and olive oil. Top each warm waffle with 1 1/2 tablespoons of the mustard crème fraîche, 3 slices of prosciutto and 1/2 cup of the dressed arugula. Garnish with cornichons and serve.

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Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots, then tops them with poached eggs and truffles, making them ideal for brunch.

INGREDIENTS

• Nonstick cooking spray
• 8 cups thawed frozen Tater Tots (32 ounces)
• Flaky sea salt
• 4 large eggs
• Shaved black truffle, for garnish

HOW TO MAKE THIS RECIPE

1. Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
2. Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels and season with salt. Top each warm waffle with a poached egg and shaved truffle and serve.

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Roast chicken is a crowd-pleaser, so it’s nice to mix it up once in a while. Here, chef Hugh Acheson brushes the chicken with a simple and tasty combination of soy and mustard while it’s roasting so the skin gets a beautiful burnished color. He serves it alongside a smart version of chimichurri made with carrot greens.

INGREDIENTS

• One 3 1/2- to 4-pound chicken, rinsed and patted dry 
• 2 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 cup Dijon mustard
• 1/4 cup soy sauce
• 1 cup lightly packed carrot top greens, finely chopped
• 1/4 cup red wine vinegar
• 2 teaspoons finely chopped oregano
• 1 teaspoon finely grated lime zest
• 1 small garlic clove, minced
• 1/2 teaspoon crushed red pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil

HOW TO MAKE THIS RECIPE

1. Season the chicken inside and out with the 2 1/2 teaspoons of salt, then tie the legs together with kitchen string, if desired. Refrigerate uncovered for at least 5 hours or overnight. Let the chicken come to room temperature before roasting.
2. Preheat the oven to 500°. Put the chicken in a small roasting pan or large skillet. Roast for 30 minutes, until lightly browned. In a small bowl, whisk the mustard with the soy sauce, then spoon the glaze all over the chicken. Roast for 20 to 30 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 162°. Transfer to a carving board and let rest for 10 minutes.
3. Meanwhile, in a small bowl, mix the carrot greens with the vinegar, oregano, lime zest, garlic and crushed red pepper. Gradually whisk in the olive oil until combined. Season the chimichurri with salt.
4. Carve the chicken. Thickly slice the breast against the grain. Transfer the chicken to a platter and serve with the carrot top chimichurri.

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This fragrant ice cream is redolent with flavor. It’s traditionally served between two thin wafers to make ice cream sandwiches, but it’s equally delicious on its own.

INGREDIENTS

• 6 large egg yolks
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon saffron, finely ground
• 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
• 1/2 teaspoon pure vanilla extract
• Dried roses, for garnish

HOW TO MAKE THIS RECIPE

1. Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.
2. In a medium saucepan, whisk the cream with the milk, sugar, salt and saffron. Bring to a simmer over moderate heat, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture back into the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil.
3. Strain the custard through a fine-mesh sieve into the bowl set in the ice water. Let the custard cool completely, stirring occasionally. Stir in the rosewater and vanilla extract. Press a piece of plastic wrap directly on the custard and refrigerate until well chilled, at least 4 hours.
4. Pour the custard base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled 9-by-4-inch metal loaf pan, cover and freeze until firm, at least 4 hours.
5. Serve the ice cream in bowls, garnished with dried roses.

MAKE AHEAD

The ice cream can be frozen for up to 1 week.

NOTES

Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

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Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and decadent dish that’s ideal with Champagne.

INGREDIENTS

• Nonstick cooking spray
• 8 cups thawed frozen Tater Tots (32 ounces)
• Flaky sea salt
• 6 tablespoons crème fraîche
• 12 thin slices smoked salmon Dill sprigs, caviar and fresh lemon juice, for serving

HOW TO MAKE THIS RECIPE

1. Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
2. Top each warm waffle with 1 1/2 tablespoons of crème fraîche, 3 slices of smoked salmon, a few small sprigs of dill, a dollop of caviar and a squeeze of lemon juice. Serve immediately.

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This simple open-face roast chicken sandwich from chef Hugh Acheson gets excellent flavor from buttery toasted rye bread, as well as tangy yogurt, pickled celery and fresh dill and cucumber.

INGREDIENTS

PICKLED CELERY:

• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 cup thinly sliced peeled celery (2 to 3 ribs)

TARTINES:

• 4 tablespoons unsalted butter, cubed
• 4 slices rye bread
• 1/2 cup whole-milk Greek yogurt
• 1/2 English cucumber, sliced 1/4 inch thick
• Kosher salt
• 2 cups shredded Best-Ever Roast Chicken (see Note) or rotisserie chicken
• Small dill sprigs, for garnish

HOW TO MAKE THIS RECIPE

1. Make the pickled celery In a small saucepan, combine the vinegar, water, salt and sugar and bring to a boil, stirring to dissolve the salt and sugar. Let cool completely, then transfer to a medium bowl. Add the celery, cover and refrigerate for at least 4 hours or overnight. Drain before using.
2. Make the tartines In a large skillet or on a griddle, melt half of the butter. Add the bread and cook over moderate heat until golden on the bottom, about 2 minutes. Flip the bread, add the remaining butter and cook until the bread is toasted, 1 to 2 minutes more. Transfer to a work surface.
3. Spread the yogurt on the toasts. Top with the sliced cucumber and season with salt. Top the tartines with the chicken and half of the drained pickled celery; reserve the remaining celery for another use. Garnish with small dill sprigs and serve right away.

MAKE AHEAD

The pickled celery can be refrigerated in the pickling liquid for up to 1 week.

INFO

Tartine originally referred to baguette bread sliced horizontally to form two pieces, then spread with something—most commonly butter and jam, but also soft foods such aspâté or spreadable cheeses (fromage à tartiner)—and served open-faced. (Tartiner means “to spread.”) However, as French sandwiches have evolved, tartine now also refers to any open-faced sandwich topped with a variety of ingredients, regardless of whether it’s made with baguette bread or ingredients that can be spread.

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