Andy Baraghani

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

You can get away with making this foolproof salad with a sharp knife, but a mandoline is the ideal tool.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Greens you can take on-the-go.

If using different-colored beets, remember to toss them separately so they don’t stain one another.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

You want that lamb fat to render out gently; it’ll eventually become part of the sauce that will tie the whole dish together.

You'll love this riff on classic peaches and cream.

These three-ingredient biscuits work with any cobbler.

This not-too-sweet curd can also be drizzled over pancakes, berries, or ice cream.

You’ll want something crunchy to go with the soft pudding. Pistachios are just the start! Choose any nut or seed you like.

Caramel-peach perfection.

Plus: the secret ingredient for a much creamier flavor.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.