Bon Appétit

This is a cocktail everyone should master. Bonus: It gives you a chance to experiment with all those new bitters.

If you've ever woken up with a hangover, you know why egg sandwiches have earned their spot in the comfort-food canon. But the day-after staple can cure your dinnertime blues, too. The necessities: a runny yolk; soft, griddled bread; and something fresh to keep the fat attack in check. Once you've nailed these basics, it's about adding a few more elements for flair. This version, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the trick), and arugula for brightness and bite. Throw some avocado on there, or sliced ripe tomato, if you're in the mood. The point is, think savory, think seasonal, and wake up to a new reality.

Drizzle this sweet-salty vinaigrette on green salads or on roasted carrots.

A red wine float turns the classic, summery whiskey sour into a cold-weather favorite.

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

"Yogurt lightens this riff on hummus. It's fantastic with pita chips or crudités." —Chris Morocco, associate food editor

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

If your Marcona almonds haven't already been oiled and salted, add another 1 tablespoon oil when toasting.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

Tossing grated Parm into panko is the secret to crisper, better-tasting chicken cutlets.

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

The fact that these fries are healthier is almost beside the point—baked fries are great in their own right, and who's crazy enough to deep-fry on a weeknight anyway? These potatoes get a dusting of spices before roasting for extra flavor.

Who doesn’t love chocolate cake? This one is moist, dense, rich, and naturally gluten-free.

This complexly flavored pudding owes its smooth texture to a quick spin in the blender.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you'll bite into a wickedly hot one.

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

This dish is inspired by a salad on the menu at Keens Steakhouse in NYC.

A swirl of orange marmalade adds a welcome bittersweet note to vanilla ice cream.

"I love the crisp texture of this addictive bar snack; the bacon fat is an obvious bonus." —Alison Roman, assistant food editor

"We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. That brings out a lot of nutty, grassy, earthy flavors." —Jeffrey Morgenthaler; Clyde Common, Portland, OR