Bon Appétit

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

Raspberries or blackberries can be swapped in for the blueberries.

Hot-smoked salmon, unlike cured, is fully cooked.

Sorenson says this beer cocktail is "the best of both worlds: Bloody Mary meets Michelada. It gives so much, and asks for so little in return."

Slow-roasted cod—simply topped with a zesty, rustic relish—is just the thing to brighten up any winter dinner party.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

A decadent side that goes with almost everything—even breakfast.

Without the hassle of breading and frying, eggplant Parmesan goes from special-occasion project to easy weeknight dinner.

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

You can cut and butter the bread well in advance, but don't bake it till guests arrive.

Don't rush the browning of the onions—it's essential to the finished soup's flavor.

A light yet flavorful "stew" of tender leeks that comes together practically à la minute.

These delicate cheese puffs always impress. Once you get the hang of the dough, you'll serve them at every opportunity.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

These hot and sour pickles are great alongside the spread and frittata , and make a perfect garnish for the Bloody Beers .

The best part of making duck confit? All the rich fat you're left with. Use it to roast potatoes—it's an easy way to upgrade a classic. What ever you do, don't throw it away (it freezes great).