Make Ahead

This is an impressive three-layered popsicle. Make sure each layer is completely frozen before adding the next, as it looks great when the layers are really well defined.

I encourage rolling up your sleeves and using your hands to mix these spices—it helps to capture a feeling of nostalgia for cooking.

With Sahni's recipe you're only 45 minutes away from an outstanding chicken tikka masala. And by preparing it at home, you get the added bonus of a kitchen suffused with intoxicating aromas. If you prefer a spicier version of chicken tikka masala, Sahni recommends swapping out some or all of the paprika for cayenne.

Kick off your Independence Day bash with a patriotic take on homemade chips featuring baking potatoes, purple potatoes, and beets that are sliced and then fried into a hot, crispy red, white, and blue snack. Gather your ingredients and check out our tips on the dos and don'ts of deep-frying.

These biscotti-like cookies are extra delicious dipped in an after-dinner drink such as Vin Santo.

This salad can be made with raw fava beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel.

If you don't have a punch bowl, do what van Boven does: "Use a big glass vase—it's nice and tall and doesn't take up too much space on your table."

Gently heating chives— or almost any herb—in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

Letting meat rest ensures juiciness. Make even better use of that time by sprinkling the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top, a trick we picked up from chef Adam Perry Lang. The cooked protein will soak up the herbs' aroma. Flavor bonus: Drizzle the herb-infused juices over the meat before serving.

The key to a tender biscuit is to handle the dough as little as possible.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

We call this a Persian Kir Royale—and can think of no better way to start a meal. This recipe yields more syrup than you'll need; use the surplus for fruity nonalcoholic spritzers or drizzle it over ice cream.

A sophisticated—and infinitely easier—take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

Serve unsweetened tea with this syrup on the side.

Add this to salads, yogurt, rice dishes, and grilled vegetables.

Spiced tea and sweetened condensed milk are the keys here.

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).

Bigger picnic? Simply roast two birds at the same time.

This light, tangy yogurt accompaniment wakes up any dish. You can swap in one 10-ounce package frozen chopped spinach for the fresh; just thaw and squeeze well before stirring into yogurt.