Saute

Good-quality ingredients brought together with a minimum of fuss: That kitchen philosophy is inventively illustrated by this dish. Tender, delicate crab usually shows up amid other tender, delicate things, but when teamed with a rustic, chewy homemade semolina pasta (the real star of the show), it develops a certain swagger. Spring onions, fresh chile, and a bit of lemon juice add even more verve.

Duck fat, which is something of a well-kept (and wildly delicious) secret on this side of the Atlantic, is a common pantry staple in the Dordogne. Here, it enhances the earthy flavor of skillet-fried potatoes and gives them a gorgeous silkiness and golden-crisp edges. Showered with garlic and parsley, this is the type of rustic French side dish that everyone loves.

Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. We've simplified the technique, but have no fear— you will still end up with lots of delectable crunchy bits. Although it is served here as a side dish, tacu tacu also makes a satisfying vegetarian supper alongside a green salad.

In this simple pasta, fresh dill brightens up an array of pantry items, including spaghetti, sardines, and capers.

Editor's note:
The recipe and introductory text below are excerpted from Grace Young's book The Breath of a Wok. Young also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. A high-quality curry is key to this recipe's success. I prefer curry paste, which I think has greater depth of flavor than curry powder. Be sure to stir the coconut milk in the can; the cream always floats to the top.

Serve these South American cornmeal cakes with a side of pico de gallo or fresh corn salsa.

Bake the potato in the microwave to save time. You can use any mild white fish instead of cod.

Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins.

Top the dough with the onion mixture, then add your toppings. Blue cheese and halved Kalamata olives would work well with the onions.

Peeling spring's fleeting fresh fava beans takes some time, but the results are well worth the effort. You can blanch and peel the beans a day ahead.

Gremolata is usually made with parsley, garlic, and lemon peel. Here, shallot replaces garlic, and tarragon and orange peel are added.

Tender baby artichokes add richness to the potato hash. Aleppo pepper, from northern Syria, gives a sweet, earthy flavor to the steak and its accompanying aioli. Look for it at specialty foods stores and online at wholespice.com. If you can't find it, substitute 1/2 teaspoon sweet paprika and 1/8 teaspoon ground chipotle chile powder.

Sweet sausage will workin this springtime risotto, too; the final result just won't taste spicy.

Matzo brei is a Jewish dish made from eggs scrambled with matzo that is traditionally served for breakfast. This version has a few Mexican twists.

Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course.

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte Cristo.

Frozen frenched green beans don't need any washing or chopping, and when simmered with cream, white wine, and sage, they become a surprisingly indulgent accompaniment.

Here we combine some favorite flavors in an eclectic pasta dish. We don't think you'll mind the loose definition of meatball: Free-form versions are terrifically satisfying and don't require any shaping.