The Bon Appétit Test Kitchen

Candied orange peel is the star of this granola.

A fruit-filled ice ring will melt more slowly than ice cubes, which means it won't water down your punch.

You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.

Start breakfast by making a potato pancake, then cover it with sausage, eggs, and cheese and bake until puffed and golden.

Top sirloin, flank steak, or skirt steak work just as well as eye round in this Thai-inspired dish.

Thick and creamy vanilla bean-infused Greek yogurt replaces the usual dollop of whipped cream for a delicious and low-fat dessert.

We swooned over deputy food editor Janet McCracken's pumpkin seed and cilantro pesto when she made it in the BA Test Kitchen. Now we use it on rice, pasta, roasted vegetables, and chicken, too.

Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.

Make this crumbly cake a day ahead; the early risers will thank you.

Customize this one to your liking, from the fillings to the doneness.

Hanger steak pairs perfectly with a hearty red wine reduction.

Gravlax, typically made with salmon, gets an aromatic twist with grapefruit zest and crushed green peppercorns. Plan to make this at least 3 days ahead to let the fish cure.

Look for shichimi togarashi, a Japanese seasoning mix, at Japanese markets and savoryspiceshop.com.