Make Ahead

Here, lemon curd-spiked whipped cream fills an easy press-in crust. Sprinkle berries on top for a simple finishing touch, or arrange sliced fruit in a rose-like pattern for a stunning presentation.

Sweet rather than salty, flavorful rather than fiery, this seasoning mix contains mustard in the style of a Memphis rub and chili powder in the style of Texas.

This spicy, tangy, rich seafood dish may have several elements, but once they all come together it's absolute magic.

These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.

Grilled or sautéed, these Vietnamese ground beef–stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.

Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.

This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.

This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine.

Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups.

It's not just a marinade—this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.

Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian recipe. Serve it with eggs for breakfast, add it to stir-fry, or layer it onto a veggie “B.L.T.”

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

Poach eggs before you head to bed and you’ll have a quick breakfast on hand in the morning.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

This cake tastes like a strawberry malted milkshake. The white chocolate nest? That just makes it irresistible.