Scallion

I love kimchi. To me, the world is a better place when we all enjoy kimchi. Fiery and fun, it gives a kick to all food.

If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

The Zuni roast chicken depends on three things, beginning with the small size of the bird. Don't substitute a jumbo roaster—it will be too lean and won't tolerate high heat, which is the second requirement of the method. Small chickens, 2-3/4 to 3-1/2 pounds, flourish at high heat, roasting quickly and evenly, and, with lots of skin per ounce of meat, they are virtually designed to stay succulent. Your store may not promote this size for roasting, but let them know you'd like it. I used to ask for a whole fryer, but since many people don't want to cut up their own chickens for frying (or anything else), those smaller birds rarely make it to the display case intact; most are sacrificed to the "parts" market. But it is no secret that a whole fryer makes a great roaster—it's the size of bird favored for popular spit-roasted chickens to-go. It ought to return to retail cases. The third requirement is salting the bird at least 24 hours in advance. This improves flavor, keeps it moist, and makes it tender. We don't bother trussing the chicken—I want as much skin as possible to blister and color. And we don't rub the chicken with extra fat, trusting its own skin to provide enough. But if the chicken is about method, the bread salad is more about recipe. Sort of a scrappy extramural stuffing, it is a warm mix of crispy, tender, and chewy chunks of bread, a little slivered garlic and scallion, a scatter of currants and pine nuts, and a handful of greens, all moistened with vinaigrette and chicken drippings.

The steak can be marinated a day in advance—in fact, it gets better.

Using these exact vegetables is not the point; choose whatever's in season and can stand up to being charred. The genius coffee dressing brings it all together.

Anyone who loves to dip their bacon or sausage in maple syrup will flip for these sweet and savory flapjacks. To complete the trilogy of perfect breakfast foods, we recommend topping your stack with a fried egg before diving in.

Believe it or not, we came up with a new way to chop broccoli.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

Chef Sean Brock created this dish using quail, but the technique pairs equally well with bone-in turkey breast, creating a surprisingly juicy version of a much-maligned cut. Searing a turkey breast on the stovetop crisps the skin beautifully, while basting with thyme- and garlic-scented duck fat enriches the lean meat. Green onions stand in for the green garlic for a silky, fresh sauce that's a welcome departure from classic gravy. Be sure to use homemade vegetable stock or a clear canned stock to preserve the brilliant green color. You can find duck fat from many gourmet shops, or online from D'Artagnan.

Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.

These dumplings are delicious whether you put the classic pleats in them or not.

Broiled shallot, leek, and scallions deliver a triple-onion punch to this creamy dip.

Instead of tossing all of the ingredients together in this healthy, mayonnaise-free take on potato salad, the potatoes are served on a bed of the creamy avocado-chia dressing. The contrast of the purple potatoes against the green dressing is a real showstopper. If purple potatoes aren't available, this recipe also works well with red-skinned potatoes.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

"Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive." —Alison Roman, senior associate food editor

"At home I cook quick, healthy, and vegetarian," the chef says. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.

Onions are loaded with umami flavor, as are anchovies, mushrooms, and Worcestershire sauce. Together, they make this dip especially hard to resist.