Bon Appétit

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

"You'll find me drinking this cocktail—inspired by the best Michelada I ever had, at a dive bar in Austin—all summer long. Lime + salt + hot sauce = perfection." —Alison Roman, assistant food editor

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.

Onion flavor is layered in this dish: The greens have a brightness to balance the bulbs' sweetness, the cooking liquid becomes a buttery sauce, and fresh chives deliver a high note to finish.

Serve spooned over roast chicken, steak, or pan-fried pork chops. And, of course, pancakes.

Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish and are broiled just before serving.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn it into a vegetarian meal, fold in sliced hard-boiled eggs.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

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

Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

Granny Smith apples are ideal for this dish: Their sweet-tart juice complements the rich scallops, and they keep their shape when cooked.

There are all kinds of radishes available at the markets in the spring—use any shape or color that looks good to you.

Start this recipe one day ahead; the pork is best if it is left to marinate overnight.

Add the prosciutto at the last minute to preserve the pretty pink color.

This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.

Creamy without being heavy, a dollop of lemony yogurt brings the dish together.

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisée and chewy bread in this sandwich.

"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