Anchovy

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.

Ask your butcher for a whole leg, which will include part of the sirloin.

Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta

For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.

Look for celery root that is firm—not spongy—at the bottom end.

When my wife, Julie, and I got married, we knew there was only one place to go for our honeymoon: Italy. I was excited to take her to Gombitelli, the tiny town in the mountains near Lucca where my dad's side of the family came from. My great-grandparents, Angelo and Olimpia Gemignani, had left Gombitelli for America at the turn of the last century, and my Grandpa Frank was born right after they got off the boat. We meandered through the Tuscan countryside, following increasingly sketchy gravel roads and finally ending up on a narrow donkey trail that wound up the side of a steep mountain. I remembered this road from a visit I'd made seven years earlier. Since then, it seemed to have eroded and gotten even narrower. It was barely wide enough for a car, with a sheer drop along one side and, naturally, no guardrail. We came to a dead end, the front of the car facing a deep ravine, and an old man came out of his house, waving violently and screaming at us in Italian. I rolled down the window and said "Gemignani?" His expression changed from rage to joy as he motioned to follow him and raced off, back down the road, yelling "Gemignani! Gemignani!" I made the most terrifying U-turn of my life and followed him. The minute I saw the little house and farm, I had the same overwhelming feeling I'd had the first time I'd been there. It was like stepping into my grandpa's farm in California. Although he'd never even been to Italy, he had the blood of a Tuscan contadino—and there in front of me was his backyard in every detail: the same flowers, the lemon tree, the dogwood, the fava beans, the big wine jugs wrapped in straw, the rusty tools scattered around. That California farm and my grandpa are long gone, but in that moment, I was home again. My cousins had decided there was one thing they absolutely had to serve us for our welcome meal: pizza, of course. And this is the one they made. It was quite thin, almost like a toasted flatbread, and I've replicated that in this recipe by rolling the dough out and docking it, so you get a light, crisp crust that's just right with the gutsy puttanesca-style combination of crushed tomatoes, olives, garlic, and anchovies.

This old-school, rectangular pizza bakes right in a sheet tray. The flavorful, doughy crust is thicker than the more standard thin-crusted Neapolitan-style pies.

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.

We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.

A lighter, brighter option for all you Caesar salad lovers.

This is equally good drizzled over hard-boiled eggs or with crudité for dipping.

Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!

Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.