The Bon Appétit Test Kitchen

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

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.

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

Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor.

Spring rhubarb adds tartness and crunch to a fresh salsa to accompany chicken.

Chicken meatballs turn this simple, seasonal soup into a satisfying dinner.

Serve this fragrant, Indian-inspired side dish with all things chicken.

Marinate thinly sliced mushrooms to create a simple, fresh salad.

We mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.

This waffle recipe is a ham and cheese sandwich disguised as the greatest brunch dish of all time.

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.

Chicken wings also work well here. Use 3 pounds, and skip the rice flour and cornstarch coating.

Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches with a banh mi-like flavor profile.

Korean pickled cabbage, a.k.a. kimchi, provides the spice in these savory fritters, while soaked raw mung beans hold the flourless pancakes together. They're great with or without the dipping sauce and pickled pears.