Make Ahead

Rice flour gives these cookies a very fine texture, and also results in a gluten-free dessert. Letting the dough rest allows the flour to absorb moisture, making it less crumbly and easier to handle.

This lime- and cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

Soaking seeds makes a healthier, creamier pesto, but you can skip it if you're in a rush.

Warm, toasty, buttered rolls are key. If you can't find New England-style buns, trim 1/4" from both sides of standard hot dog buns to remove the crust and expose more surface area.

Trust us: Your first batch of this condiment will not be your last. Spoon it over the Ricotta Omelets , or see the Cooks' notes for other ways to enjoy it.

Oh, mama! This one's hot. Not in that obnoxious, burns you right off the bat kind of way, but in that slow, didn't see it coming, want to take two more bites to feel the burn just that much longer kind of way. That's a good kind of pain. This seasoning has got three different types of chiles to make it complex and give it some heat, plus white and black pepper to round it out. Use hot or smoked paprika instead of regular to alter the flavor, if you like. We don't call for any salt in our recipe, but you can use as little or as much as you like without making the food overly salty. However, do remember to salt your fish in addition to using the spice in a recipe. And if you're using the blend for blackening, get that exhaust fan going or be prepared to set off every smoke alarm you have. (Better yet, do your blackening outside on the grill in a cast-iron skillet!)

This is one of the most popular seasoning mixes we sell, and it's a winner sprinkled simply over fish or used as part of a more complex recipe. This blend has just the right amount of garlic and onion, with paprika for depth and a bit of dill for flavor. But we think it's the celery seed that really makes this one sing. See what you think.

Italian Green Sauce for Fish or Meat An Italian edition of sauce verte, salsa verde goes with bollito misto, a northern Italian extravaganza of simmered veal, chicken, sausage, tongue, and more; but it's even better with plain poached, steam-poached, grilled, or oven-baked fish. Make it in a processor, following these directions; or, for a finer texture, make it with a mortar and pestle, as directed in the preceding sauce verte recipe. In essence, this is another version of pesto.

Why buy bottles of grenadine when it's so easy to make at home, the natural way? This garnet-hued, sweetly piquant syrup is a great addition to any number of beverages for both its color and its flavor—and it makes a delicious soda on its own, too. Use high-quality bottled pomegranate juice, or make your own.

We don't often call on white chocolate, but when we do, we've got our reasons. In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder. The tea's subtle sharpness reins in the sweetness of the white chocolate, and its natural color adds an unexpected soft green hue. As for tea's antioxidant properties, there may not be enough of the green here to protect you from cancer and heart disease, but what is there can't hurt! This recipe was inspired by Mary's Chocolates of Belgium, experts in high-quality chocolates with artful designs.

Can candy be too sweet? Not for us! The real delight of this sweet, sweet pairing of fluffy nougat and shredded coconut is what professional taste-testers call mouthfeel. The airy nougat softens, the coconut and almonds crunch, and the hefty milk chocolate shell melts and coats your palate with feel-good chocolate.

These scones are light, flaky, and airy—closer to a biscuit than the crumbly pastries you might have in mind.

Serve the shrimp on toast to soak up the delicious pickling liquid.

Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.

Osteen likes to frost these cakes while they're still warm. They'll absorb some of the frosting, which takes on the consistency of a glaze.

Few travel experiences are more American than eating dessert at a roadside diner. My order? A slice of banana cream pie: the topping whipped high, the creamy filling offering comfort far from home. To elevate this classic in my own kitchen, I add sliced bananas to the hot (and simple) custard to infuse it with flavor. And did I mention chocolate's involved? It's my take on diner deluxe. —Janet Taylor McCracken

Here's a recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.

This whole roasted cauliflower has become a signature of Domenica chef Alon Shaya. Precooking the cauliflower in seasoned liquid infuses it with flavor.

"This spicy butter has a built-in garnish; it turns into a sauce as it melts over your steak, leaving the herbs on top for looks and extra flavor." —Brad Leone, test kitchen assistant