Bon Appétit

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they're tossed in adds plenty.

If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won't get quite as crisp, but you won't have to worry about it sticking.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished.

Breakfast is just the beginning. Use this in stir-fries, to marinate tofu, or to glaze chicken as it roasts.

To faithfully re-create this cocktail, do as Nostrana does and seek out blue plum brandy from Oregon's Clear Creek Distillery.

This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don't have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

With slices of celery root and chefs' new favorite cheese, scamorza, pizza night just got a lot more fun.

My elementary school grapefruit, all grown up. I like the low notes of the dried chiles and rosemary against the sweet-tart citrus.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

Step one: Buy tamarind concentrate.
Step two: Make this cocktail.
Step three: Figure out what else you can do with the tamarind.

Make sure to use plain, unflavored rooibos tea, which will complement the other punch ingredients.

If you have aged provolone, which can be quite salty, reduce the kosher salt in the recipe to 1 teaspoon.

The ingredients for the caramel will fit in a small saucepan, but make sure you use something larger—the molten sauce bubbles up quite a lot.

This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

The longer the spices infuse in the rum, the more flavorful it will be.

White soy sauce is sweeter than regular soy sauce, a good counterbalance to the earthy brussels sprouts.

A low, steady simmer is the key to this braise, so keep an eye on the pot.

Muesli is my go-to breakfast. Pomegranate adds an appropriately seasonal touch.