Dawn Perry

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

If you can't find blanched hazelnuts, simply toast and skin regular ones.

Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

Unlike a heavy béchamel, this streamlined cream sauce won't mask the earthy-sweet flavor of the greens.

Some parsnips can have a woody core, which you'll want to cut away before cooking.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

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.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

This dish was inspired by pasta e fagiole, the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.