Andy Baraghani

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

These cute, packable treats need to be formed when the caramel is still warm and malleable. For this popcorn balls recipe, after coating them with caramel, wait just long enough for them to be cool enough to handle.

Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

Get all the garlicky, herby flavors of classic Italian Porchetta in a roast chicken.

The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

Here, fillets of delicate white fish gently poach in thyme-infused milk. The addition of lightly mashed potatoes and leeks makes it the perfect one-pot meal.

Stuffing salad still counts as salad, right? In this recipe, it does.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

These flavorful marinated onions also make a great condiment for grilled steak.

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.