Bon Appétit

Go light on the salt when seasoning these chops; the marinade is fairly salty, especially after it reduces.

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.

Yes, making this rice is a time commitment and a labor of love. But the ingredients aren't difficult to find, and the finished dish is stunning.

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.

Fast-track this recipe by tripling the dry ingredients and storing them in a jar. At breakfast time, scoop out 2 1/4 cups. All the other measurements stay the same.

When cooked just right, the potatoes will be tender but should still hold their shape.

Although it's reason alone to keep a rotisserie chicken on hand, this salad would also be great with shrimp or sliced leftover pork chops.

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.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.

Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.

When adding the caramel to the popcorn and peanuts, work quickly and thoroughly to coat the other ingredients before it hardens.

Use either arctic char or salmon for this super springy and fresh fish dinner.

Herbs in the dressing beg for herbs in the salad, too. We toss this vinaigrette with Bibb lettuce and lots of the tender green herbs— like mint, chervil, and parsley—that we grow in our window box.

"The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip." —Janet McCracken, deputy food editor

Don't use your best Champagne for this dessert—any affordable bottle of cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.

Pineapple adds sweetness and a tropical twist to this classic cocktail. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.

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

A stunning, veggie-packed bowl of spring goodness.