The Bon Appétit Test Kitchen

Fried capers lend a light, salty crunch to these addictive little bites.

You'll want to pickle the beets a day ahead.

Serve this dish with toasted bread to soak up the juices. To debeard the mussels, grab the beard with a kitchen towel for a better grip.

Piquant Dijon mustard and a little cayenne pepper put the diable in these crisp pan-fried chicken breasts.

The perfect crunchy potato chips—at home.

Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand. Serve it with bowls of jasmine rice for a hearty lunch or dinner.

These little citrus-scented cakes cook in just 10 minutes, which means that if you prepare the batter ahead of time and bake them right after the table is cleared, you can serve them warm for an extra-special touch. They're especially delicious dipped into Ginger-Yogurt Mousse with Pistachio Meringue .

Slow-roasted cauliflower gives this creamy, elegant soup its incredible depth of flavor.

For the softest dough, use a potato ricer or simply mash the potatoes until smooth.

Inspired by a recipe from chef Francis Mallmann, author of Seven Fires (Artisan), these crisp-tender potatoes are redolent of bay leaves. Roast them 1 to 2 hours before the party starts and serve at room temperature, or rewarm just before serving.

This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.

The combination of crisp Asian pear and toasted sesame oil gives this stalwart a modern twist.

This Moroccan-style braise is deeply aromatic, meltingly tender, and exactly what you want on a chilly winter weekend.

We love the way the gin in this old-school sparkling cocktail pairs with the juniper berry-laced arctic char in our new-school citrus gravlax.

The name of this Moroccan spice blend—an exotic mix of sweet, savory, and spicy—means 'head of the shop," implying that it's the store's best blend. Use it to season the Lamb Tagine with Chickpeas and Apricots (see recipe), as well as your favorite chicken or vegetable dishes.

This buttery yet crisp New England cracker is a close cousin of the oyster cracker. Here's our delicious version.

If you’re only going to make one pot pie from scratch in your life, this is the recipe to use.

For the crispiest results, dry the chickpeas before frying.

Serve this smoky soup with plenty of homemade Common Crackers . If substituting smoked whitefish for haddock, add 2 thick-cut slices of smoked bacon; see instructions below.

These ethereal, savory puffs are easily frozen and reheated. Serve half the yield from this recipe at the party, and save the rest for another time. Feel free to mix and match any semisoft melting cheese such as Gruyère, cheddar, or Fontina with any hard cheese such as Asiago, Parmesan, or Manchego.