Bon Appétit

This nutrient-dense, gluten-free quick bread keeps for days and is a great vehicle for nut butters, dips, and spreads. Snacktime, solved.

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish.

This frittata intentionally takes much longer than the usual version. Cooked over a low flame, the act of folding the curds over themselves again and again in the skillet creates soft layers like those found in Japanese-style omelets.

You know the old saying: Sounds weird, tastes great! For real, though, you are going to love this super sippable, refreshing beverage.

This cocktail gets its lofty, fluffy froth from egg whites and two-step mixing technique. The first shake, without ice, helps create the foam. After adding ice, the second shake chills the drink and further aerates the whites.

Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing.

Here’s a citrus bar that’s just as beautiful as it is zingy. The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts. Dusting them with powdered sugar before baking creates a crackly, glossy coating. Feel free to add more afterward as well.

Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.

Crisping mushrooms in bacon fat infused with rosemary gives this salad satisfying texture and rich, comforting flavor, enhanced by a runny poached egg.

It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?

We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes

When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo. Crème fraîche is the secret ingredient for a custardy scramble, and high-quality smoked fish and good bread are worth the splurge—they make all the difference here.

Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.