Aleppo-Style Pepper

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.

Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

Butterflying chicken transforms a hard-to-grill round bird into a flatter shape that is easier to crisp and cook through.

The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

We’ll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

With apple cider, Aleppo pepper, and thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.

These tomatoes are doused in a mixture of balsamic vinegar, brown sugar, Worcestershire, and garlic before going into the oven. The results are melt-in-your-mouth tomatoes with flavors reminiscent of homemade ketchup. Use it in Charred Romaine Greek Salad With Quinoa-Crusted Feta .

A smoky Aleppo pepper and brown sugar rub give this meltingly tender roast an addictive crust. Drizzle the shreddable pork slices with an herby vinaigrette at the table for a vibrant finish.

Gently spiced pecans and a salty caramel topping give this morning treat a savory dimension.

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

Dickson's Farmstand Meats Dickson's Farmstand Meats is a unique butcher, sourcing their meats from farms with extraordinarily high standards. It is only natural (pun intended) that their chili recipe would be uncommonly good, loaded with flavor as well as detailed techniques for great results. This is not your granddaddy's chili! For example, the main meat is beef shank, a highly gelatinous cut that gives a luscious smoothness to the sauce. The meat is marinated overnight before cooking, and the seasoning gets complexity from smoky Turkish Urfa chile flakes. If you have the time, refrigerate the chili overnight before serving to mellow the flavors.