Make Ahead

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

This cumin and paprika-spiced number gets added punch from a tangy green sauce and an avocado and cucumber salad.

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.

If using beans or rice as pie weights, use a lot.

This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.

Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color. If you have coconut oil on hand, the naturally sweet flavor pairs nicely with the cherries and almonds.

Make this once; sprinkle on salads all week long.

Smoked pork hocks don’t just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.

Everyone loves lemon bars, and now even your gluten-free friends can enjoy them too.

These flavor-packed meatballs are delicious whether poached, grilled, or baked.

If you crave the sweet maple candies sold at tourist shops, you need not wait until your next vacation to enjoy them. Maple syrup producers’ associations are eager to share these treats, and how to make them at home, to spread the gospel of pure maple syrup. This recipe is from the Vermont Maple Sugar Makers Association/Vermont Maple Promotion Board; the Massachusetts Maple Producers Association has produced a helpful video about making maple cream and maple candy. If you haven’t tried these maple candies, be forewarned: They’re like no other treat you’ve ever experienced.

Everyone's favorite bake sale treat goes gluten-free—with ingredients you already have in your pantry.

We went on a quest for the ultimate chocolate chip cookie: here it is.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).

Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries.

Meet the most creamy, comforting, flavor-packed baked pasta dinner you can make without any actual pasta.

As long as you’ve got frozen spinach, cream cheese, and heavy cream, you can throw this together in a flash.