The Bon Appétit Test Kitchen

To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the chiles and the amount of lemon juice to your liking.

This tart sorbet is great on its own as a palate cleanser, but it tastes even better when paired with store-bought vanilla ice cream. Whichever kind of grapefruit you use—pink, white, ruby red, or yellow—the hibiscus ensures a lovely deep-pink color. If you don't have an ice cream maker, turn the sorbet into a granita by freezing it in a 9x9x2" metal pan and mashing any big chunks with a fork after 1 hour. Freeze for 1 hour more, then scrape until it's as flaky as shaved ice.

We'll happily make room on our condiment shelf for yuzu kosho, a blend of citrus zest, garlic, chile, and salt. It adds aromatic acidity (and some heat) to rice dishes, noodle soups, fish, and chicken. We substitute lemon, lime, and grapefruit zest for the hard-to-find yuzu, a Japanese citrus.

The key to this drink is fresh pineapple juice.

This versatile salsa also pairs well with scallops or roast fish.

Summer isn't the only time to enjoy sticky ribs— these baby backs, showered with citrus zest, also work well in winter. You can customize the size of the zest by using a Microplane for smaller pieces or a 5-hole zester for longer strips.

Use very soft, ripe, heartshaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.

Gently poach shrimp, then marinate them in the rémoulade for at least 2 hours or overnight to allow the flavors to meld.

Virtue Feed & Grain in Alexandria, VA, serves this take on an Old Fashioned, just one of their signature "hoptails."

We've fallen hard for Scotch eggs—the gastropub staple— cooked eggs swaddled in sausage meat, then breaded and fried. Sorry, doc, now we're making them at home.

Our microwave polenta technique puts an end to nonstop stirring.

These New Orleans classics will satisfy a serious sweet tooth.

To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main course.

Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.

Use this dressing to add zip to broccolini, also sold as baby broccoli or Asparation.

Looking for a meaty, flavorful main without the meat? Cauliflower steak is the answer.

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

Made with canned beans and store-bought rotisserie chicken, this healthy dinner bowl goes from kitchen to table in less than 40 minutes.