Bon Appétit

Sweet pickle juice and a mashed consistency give this Southern potato salad, inspired by one at Sally Bell's Kitchen, its character.

"At Linger, we make jam with miso. It's delicious with pork but is especially tasty on bread with cream cheese."

Make the filling ahead of time and you'll need only a few minutes to go from shucking to eating.

Once you know how much condensed milk you like, pour it directly into the cup or glass before you brew the coffee.

Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing.

The secret to this flavorful sauce, which is delicious with almost all grilled meat and fish, is to use any herb that looks good at the market. Just be sure to include parsley: It gives the salsa backbone.

Use only the best quality wild salmon in this raw preparation.

"I use miso as a unique salt. It adds depth to even simple preparations, like this compound butter."

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.

Sprinkle salt and sugar on produce like cucumbers, tomatoes, or berries (hold the salt!); let stand for 20-40 minutes. This process, also called maceration, draws out the juices, creating a natural sauce.

Miso is a quick way to add deep, rich savory character to your cooking.

Salmon with fresh morels and peas drizzled in cream sauce is a simple seasonal luxury worth indulging in.

A mix of chopped aromatics, like the Italian blend soffritto, is the base for countless recipes because it lends character to simple dishes. That's why we always have soffritto on hand. Freeze the extra from this recipe, then thaw, and you'll have the foundation for soups and sauces ready to go—no chopping required.

These flaky scones can be made the morning of your party.

We use a store-bought crust in this tart for ease.

This triple sec-free recipe was inspired by one from Tommy's Mexican Restaurant in San Francisco.

There's so much more to leafy greens than lettuce. Here, they're tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese.