The Bon Appétit Test Kitchen

Less expensive than crab but just as good.

Pistou—France's pesto—gives these simply poached eggs tons of flavor.

A great homemade gift. Panforte (an Italian fruit-and-nut confection) is the topping for these bittersweet chocolates.

Here's a quick way to feed a crowd. The salmon is also great made ahead and served chilled.

Instead of breadcrumbs, this mac and cheese is topped with rich, pungent caramelized shallots and creamy, crumbled goat cheese.

An easy, elegant entrée that's perfect for a holiday dinner with friends.

The clams and sausage make a warm and comforting one-pot meal. Toss with cooked linguine, or just serve with toasted pain rustique.

Hoisin adds a bit of rich, sweet flavor to this corn.

A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.

Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken.

Tzatziki is a popular Greek sauce made from yogurt, cucumbers, garlic, and dill. Here we've subbed in shallots for garlic and used it to top skewers of shrimp. Serve any leftovers with pita chips, as a substitute for mayo on roast chicken sandwiches, or as a sauce for grilled lamb.

The rich and tender biscuits would also be great with plums or blackberries. Rinse and wipe off any fuzz from peaches before using.

These confections combine melted chocolate, berries, and bits of toffee. Serve them with your after-dinner coffee or give them as a gift. (Keep refrigerated; let stand 30 minutes before serving.)

Indian-flavored hush puppies? Try them—we're sure you'll get hooked.

This easy, indulgent appetizer comes from cookbook author Daisy Martinez. The fritter batter can be made one day ahead.

To take the sandwiches on a picnic, use ciabatta rolls—they will stay firm despite the mayo.

An incredible frozen treat that doesn't require an ice cream maker. Serve with crisp butter cookies.