Michael Graydon Nikole Herriott

A fettuccine Alfredo recipe should never include cream; the silky sauce comes from an emulsion of grated Parmesan, melted butter, and starchy pasta water.

This tangy and slightly tropical curd recipe makes a good layer cake or meringue pie filling. Or, you know, dip shortbread cookies into it. If gifting this, transfer it to a glass jar and make sure the lucky recipient knows to keep it chilled.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

Crush candies in a plastic bag with a rolling pin. Using a hand mixer is more effective than a stand mixer for this chocolate-peppermint fudge recipe.

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!

Known as mendiants in France, these adorned chocolate bites are a holiday tradition.

You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

Use any stone fruit you like, alone or in a combination.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. 

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.