Marinated with citrus and smoky, spicy pimentón, grilled pork loin is good; but with a duo of Spanish-style sauces—mojo verde and mojo picón— this Sunday staple is all the better. More

The classic Chinese-American appetizer of toast spread with a seasoned shrimp paste. Our version comes topped with a slice of bacon and scallions. More

Rigatoni in a simple sauce of pasta water and cold sweet butter, topped with a crown of nutty breadcrumbs, almonds, garlic, rosemary, and Parmesan. Simple, but good. More

Steamed fish doesn't exactly have the best reputation outside of spas and health-centric restaurants, but in the hands of Hugh Fearnley-Whittingstall and Nick Fisher, gently cooked fillets are anything but dry and boring. Dubbed "steam-braising" in The River Cottage Fish Book, their method consists of using a rich (read: butter and olive oil) sauce full of herbs, wine, and garlic to gently steam (and braise, I suppose) small medallions of sea bass (or most other white, flaky fish). The emerges from the pan tender and contributes its subtle brininess to the sauce. More

a fun and festive recipe from the Pepperidge Farm folks - they are the perfect nibbles for any Halloween party. Bake these instead of ordering pizza! More

A Cantonese classic: chicken simmered in black bean sauce, with fermented black beans with loads of minced garlic. The beans and the garlic are a snappy pairing, and there is enough sauce in the pot to spoon on top of rice or noodles for a one-dish meal. More

Finally getting a sense why some people claim portobellos to be "meaty," these juicy, salty, and tangy mushrooms had a heft that was undoubtedly filling like a beef burger. More

A conversation starter if there ever was one, this spicy grilled watermelon challenges an ingrained perception of what watermelon should be, for better or worse. More

Most of the pies I've encountered have had a butter, shortening, lard or cookie crust, but the Belgian Pie consists of a yeast-raised crust and can be filled with any of a number of fillings. Fruit fillings like apple, prune and raisin are popular as is rice. Known in Dutch as Rijsttaart, the filling is akin to rice pudding. More

Sugar gets all the attention when it comes to sweetening cocktails, but a homemade honey liqueur will give an exotic new flavor to your drinks. More

Fennel braised in cream until it's soft and baked under a crunchy blanket of breadcrumbs, herbs, and Pecorino Romano is a bright and original take on the original scalloped potato. More

In this famous Thai dish, tangy tamarind, crunchy peanuts, chewy rice noodles, palm sugar, and briny fish sauce combine into a hearty and flavorful way to serve up chicken. The key is a good balance between the tart tamarind, salty fish sauce, and sweet palm sugar. More

Garlic powder can inspire a striking level of animosity. Once ground and sifted into a small jar, just popping the lid off this DIY version of the seasoning sealed the deal for me. More

In The River Cottage Fish Book, Hugh Fearnley-Whittingstall and Nick Fisher offer a slight variation on the standard stuff-the-trout-with-herbs-and-grill-it method. Instead of picking soft, delicate herbs, they call for overgrown, wild fennel. Then, they not only place the floral, herbaceous plant into the fish cavity (with garlic and bay, of course), but also use the woodiest herbs as a kind of grate for cooking the fish. These woody stems smolder as the fish cooks, adding another layer of smoky flavor to the fish. More

This tart brings together excellent combinations of flavor and texture to make one delicious and refreshing dessert. The crust, a crumbly chocolate sable, is filled with vanilla pastry cream, and topped with fresh sliced strawberries and a drizzle of balsamic vinegar. While vinegar as a dessert condiment may seem a little unorthodox, the slightly sweet, slightly savory acidity compliments the sweetness of the strawberries and the pastry cream. It's just the thing when you're in the mood for something a little less traditional. More

This easy but elegant golden strudel is ready for fall with a filling of apples, cranberries, and walnuts. More

Deeply flavored and rich, these refried beans are cooked slowly and with care. The results are a big step up from those bland restaurant versions. More

For a long time, I could never get into eggplant. It always seemed mushy and bitter to me, and preparations were often oily, so I tended to avoid it. But then I discovered long, skinny varieties of eggplant from Asia (you often see them at farmers' markets) that come in all different colors, have a thinner skin, and less bitter seeds. Their flavor is more mild and delicate, and they just might convert you, too. More

The beauty of panna cotta is its flavor flexibility; it takes on the taste of whatever you infuse it with. Using basil and lemon, as in Baking Out Loud: Fun Desserts with Big Flavors makes a refreshing, zesty-sweet version with vegetal notes of basil. More

Once you try this portobello sandwich piled high with creamy white bean spread and peppery arugula, all on a fresh, chewy focaccia roll, you might never let your friends serve you a crappy mushroom burger again. More

After roasting, peeling, and chopping fresh Hatch chilis, I like to throw them in between a couple of tortillas, along with some grated cheddar and jack cheeses, and some grilled chicken thighs that were previously bathed in tequila and lime juice. The heat and earthiness of the Hatch chilis are a great match to the citrus tang of the chicken thighs. More

Roasting whole fish has got to be one of the simplest ways to impress a table full of diners—throw in a fancy British fish name or two and you've got yourself a winner of a party. Plaice is one of the most common flatfishes eaten in Europe, and lucky for us, it and some of its more familiar neighbors are being fished in sustainable manners here across the pond.* In The River Cottage Fish Book, Hugh Fearnley-Whittingstall and Nick Fisher espouse the wonders of whole plaice, praising its subtle, sweet salinity. To bring out the sweetness of the fish, they roast cherry tomatoes alongside, which caramelize and burst in the hot oven, adding their own luscious nectar to the roasting pan. More

These sweet and spicy peppers make a perfect pizza topping or sandwich ingredient. More

A layered dessert of custard cream, pound cake, and berries. More

There's everything to like about this emergency cake: moist, chocolatey, and mixed right in the pan. More

I spent a semester of my college career in Tel Aviv and developed a strong taste for Israeli salad, which more correctly traces its roots to a Palestinian origin. The combo is a simple mix of diced fresh vegetables, lemon, juice, and oil. More

Sukiyaki is a Japanese dish traditionally served with thin shavings of raw beef that are cooked by dipping them in a hot liquid. This version uses rich, fatty beef trim for a heartier take. More

A one-skillet meal of quick-cooking clams, vegetables, and rice noodles flavored with soy sauce, sriracha, and vinegar. More

This recipes makes traditional soft pretzels. The tapioca starch and xanthan gum provide a pleasant chewiness to the pretzels. Substituting a different starch or omitting the xanthan gum will affect the texture of the pretzels. More

Squid are kind of a gateway shellfish. They're not terribly fishy and they're relatively easy to clean and prepare. More

Perhaps you've had a Corpse Reviver #2, which brings together gin and curaçao, Lillet blanc, and lemon, with a dash of absinthe. Here's a variation from Peels restaurant in NYC that uses bourbon instead of gin, and it's delicious. Pierre Ferrand's dry curaçao is great here, but you could substitute Cointreau if you have it on hand. More

Erik Lombardo at Maialino in NYC introduced us to this classic cocktail, which is basically an Old Fashioned sweetened with maraschino liqueur (we used Luxardo) and fancied up with a big spiral of an orange twist. More

We've always liked sparkling wine with a splash of elderflower liqueur, but this highball from Freemans restaurant in NYC raises the bar a bit with the addition of Bulleit bourbon and some tart lemon to even it out. More

This is a potent tropical cocktail for fall. Cruzan Blackstrap rum from St. Croix is deep and rich, and goes surprisingly nicely with the warm sweetness of bourbon. Tons of tart lime balances it out. More

This autumnal highball from Union Square Cafe in NYC brings together Laird's bonded apple brandy with bourbon that's been infused with spicy green cardamom pods. More

Pound cake, in its elegant simplicity, adapts to a number of variations and additions; try this marbled almond and Vahlrona version. More

Forget the bars, make the tart. Baking Out Loud: Fun Desserts with Big Flavors has a recipe for a fudge tart that is boozy, dark and delightful. More

Unleashing my inner Hot Doug, I combined roasted grapes, Italian sausage, and a funky sheep's milk cheese into one bun. More

Learn how to make classic smashed cheeseburgers with a deep brown, beefy crust. More

A quick red coconut curry with tender salmon and crisp fennel, flavored with peppers and basil. More

Both salmon and mackerel are sweet, oily fish, so it's an easy swap to make. Whole mackerel comes cheap at most fish markets, and they're (fairly) easy to fillet following the hilariously detailed instructions in the River Cottage Fish Book. It's a unique alternative to gravlax that you can make with just a 48-hour cure. More

A sandwich packed with vegetables that's so filling and flavorful, it will satisfy even the most sharp-fanged of carnivores. Roasted yams—sweet, smoky, and spicy—with tahini mayonnaise, cheese, and toasted walnuts for added crunch. More

A rich, nutty mixture of avocado and condensed milk sits in a crunchy chocolate crust. An unusual pie that avocado lovers will adore. More