Shallot

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.

Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their "always the bridesmaid" status once and for all.

Cooking your stuffing in an ovenproof skillet means it can go from stove to oven without missing a beat. Prepping your aromatic vegetables in the food processor cuts down on chopping time, too.

If you can't find sweet, savory dried Chinese sausage, use an equal weight of maple-cured bacon instead.

This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter. This is a dish that can be cooked while the turkey is resting.

Broiled shallot, leek, and scallions deliver a triple-onion punch to this creamy dip.

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.

Piuma makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

The vinegared shallots and fresh herbs cut through the richness of the steak.

We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

Let colorful, sweet heirloom tomatoes shine in a simple side salad.

"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer

Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.