Bon Appétit

An unfloured surface provides some traction, so it's easy to roll the dough very thin.

Firming the beef in the freezer makes it easier to cut.

If you can't find freekeh, use another whole grain, like spelt or rye berries.

Fried chicken on a hot buttered biscuit—what's not to like?

The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.

Otherwise known as the triple-threat chocolate cookie: melted, chopped, and drizzled. You're welcome.

To make ahead, freeze the cutout biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes.

These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.

A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

The fresh herbs and scallion might seem strange, but they work. And the hot sauce? Makes anything better.

If you like Greek yogurt, you'll love labneh.

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

A version of this salad has been on Estela's menu since its opening; Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.

With a cocoa-infused batter and chopped chocolate stirred throughout, these indulgent waffles are just the thing to make any morning feel special.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn't dry out.