Blender

This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it’s served in at the restaurant. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine.

These tacos are great any night of the week, not just Tuesday.

When you're ready to serve, dip each pop mold in cold (not hot) water to help loosen the pops.

The first “real” recipe I ever tried was for the famous orange Julius. It was back in home-ec class and the no-fail recipe instantly became my favorite. Now I’m giving traditional orange Julius an upgrade by combining the vitamins C and A, potassium, fiber, and carotenoids found in sweet potatoes with tangy orange. This is a winning combination, light and refreshing with pops of citrus, yet dense and filling because of the sweet potato. Enjoy this as a meal or post-workout drink, or split it with a loved one for a snack! It’s ridiculously good.

Think of plantains as the sister to the banana. They’re not as sweet, as they contain less sugar. They’re also higher in starch than most fruits, making them perfect for gluten-and grain-free breads. My favorite part of this entire dish is upon serving: The moment you break the egg white just enough for the golden yolk to spill over, the starchy flatbread soaks up every last bit, leaving you with a nice balance of moisture. The egg yolk is rich and bold, with the added bonus of sprinkled salt and drizzled honey—there’s nothing like it.

Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.

Homemade harissa is simpler to make than you might think, and packs a flavorful punch on swordfish.

This smoothie transports you to the tropics with the mango and pineapple. I usually make it in my Chicago kitchen on a rainy day when I need some bright flavors.

Add sweet-tart flavor and a hint of spice to a slushy margarita with frozen raspberries and grated fresh ginger.

Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.

Combined with coconut milk, it’s the base for your next Thai curry.

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Fresh cantaloupe + coconut make for the perfect summer cocktail.

It might be hard to go back to regular iced tea ever again.

Avocado—for dessert?!? Well, it is a fruit, after all.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.