Celery

Okay, fine, you've never heard of baobab—but that's about to change. (Remember when no one knew how to pronounce quinoa?) You'll find the powder from the tangy superfruit stocked at the health food store.

I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and vitality.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

Toasted breadcrumbs, tossed with horseradish and rosemary, give this rich, filling pasta a vibrant finishing touch.

This is a true weekend-long project—and that's a good thing. Seasoning, cooking, and crisping the meat over the course of three days mean you don't have to spend hours in the kitchen the day you're hosting a big meal. In fact, the extra time your pork spends in the refrigerator only improves the taste. This is the perfect-for-a-party pork that gives you plenty of time to drink a beer and watch (or play) a game or two before grilling up crispy, tender slabs of pork shoulder for a crowd.

Look for celery root that is firm—not spongy—at the bottom end.

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

You need a palate-cleansing salad to balance the rich pork and hearty sides: This is it.

Instead of tossing all of the ingredients together in this healthy, mayonnaise-free take on potato salad, the potatoes are served on a bed of the creamy avocado-chia dressing. The contrast of the purple potatoes against the green dressing is a real showstopper. If purple potatoes aren't available, this recipe also works well with red-skinned potatoes.

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

The intensely flavored soffrito is the foundation of this rich pasta; double the ingredients and freeze half for next time.

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." —Claire Saffitz, assistant food editor

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

"Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive." —Alison Roman, senior associate food editor

In search of a classic tuna melt? This is the best we've tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available, Nilou prefers soft-shell lobsters, or “shedders”, for their easy-to-crack shells (no tools required!) and sweet, tender meat. If you choose soft-shell lobsters, reduce the cooking time by 2 to 3 minutes. She also prefers filtered seawater as a cooking liquid, so if your fishmonger has it available, give it a try! Boiling lobsters in well-salted water is the next best thing.