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Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.

Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don’t call it avocado toast!

The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can’t find Italian frying peppers or just aren’t feeling them, grilled eggplant or zucchini would also pair well here.

Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.

Cooked in dashi with soy sauce, sugar, and sesame oil, these sweet-and-savory black beans are often served as a side dish in Korean households as an accompaniment to spicy stews.

A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.

Sour cream isn’t just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.

Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don’t feel like waiting that long, leave it out at room temperature until doubled in size—three to four hours.

Don’t be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.

Gluten-free and literally packed with good things, a slice of this bread is a great way to get your daily dose of seeds and nuts.

Pan-searing, then quickly braising, celery in wine turns the humble vegetable into something worthy of a main course. (Of course, adding marinated lentils, crusty bread, and a fried egg doesn’t hurt.)

We tend to favor pickles that are bright with acid and low on sugar; anything labeled “half-sour” usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.

The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.

The salad works best with strips of Persian flatbread, but plain tortillas work just as well. The addition of golpar, with its citrusy aroma, really lifts this dish, accentuating the sweetness of the pomegranates and adding a wonderful depth of flavor, so try and track some down if you can.

This lovely, simple dish is great to have in your fridge at all times. It adds a wonderful, distinctive flavor to any dish it accompanies.

This isn't really cassoulet, but it is very, very good! Cut into little bars as a pre-dinner bite or serve one toast per person alongside a crisp salad of bitter greens for lunch.

This recipe is a game-changer for people who think they don't like tofu. To get the right balance between moisture and texture, we provide three techniques for removing excess liquid.

Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat