Saute

Spicy Sichuan pepper, which delivers a numbing effect along with nuanced heat, will leave your lips buzzing. Use any leftover chili oil in dressings or marinades.

Add this to salads, yogurt, rice dishes, and grilled vegetables.

Go light on the salt when seasoning these chops; the marinade is fairly salty, especially after it reduces.

If you have a mandoline with a julienne attachment or julienne peeler, use it here. For the best texture, stop cooking before the squash goes limp.

This is one time when the shrimp should be served with their shells on— messy, yes, but utterly delicious.

All the different textures make this meal vibrant and unique. —Zakarian

This recipe comes from MariaElena Sikolas-Toledo and her mother, Kathy Katevatis Sikolas, who has been cooking since she was 12 years old and, reports MariaElena, she "continues to titillate the taste buds of those lucky enough to sit at her kitchen table." According to MariaElena, dried cod fish pie is exclusive to the Greek Island of Cephalonia, where Kathy Sikolas was born and raised. Cephalonia is the largest of the islands in the Ionian Sea and "has a rich, varied cuisine." While the dish is not difficult to make, the recipes is a bit time-consuming, especially if you make your own phyllo dough, which MariaElena insists "is worth the extra elbow grease." If you don¿t want to make homemade phyllo dough, use one package (two sheets) of frozen puff pastry. When using puff pastry, don¿t oil the baking dish and rather than oiling the top of the pie, brush it with an egg wash, which is one egg, lightly beaten with a splash of water. The time commitment required for this recipe is also due to the fact that the dried cod needs to be rinsed, soaked, and poached before you can make the filling. Keep in mind that brands of salt cod can vary in their degree of saltiness so while 24 hours may be sufficient for some, the full 36-hour soak will be required for others. To test the cod, simply taste a small piece after one day—it should be pleasantly salty but not overwhelming.

Granny Smith apples are ideal for this dish: Their sweet-tart juice complements the rich scallops, and they keep their shape when cooked.

This dish has a French feel. You can enjoy it morning, afternoon or night, and you'll definitely want to. -Mendelsohn

Faced with a cup of just-shucked peas, my mind runs in a million directions. Should I simmer them with soft butter lettuce leaves, pair them with pasta, or flatter their delicacy with new sage leaves and their blossoms, fresh mint, or lemon (or even all three)? Basil is lovely with peas, too. I could add them to that meager handful of fava beans that are waiting for company, or use them to make a frothy green soup. After scanning the possibilities, I end up cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs. This is one of my favorite dishes.

Sautéed shishitos are absolutely the best thing to nibble on with drinks, and they're insanely easy to prepare. Padrón peppers can be treated exactly the same way, but they can be hot, so choose accordingly.

With favas, you have two choices: Buy fresh, or buy frozen ones at Middle Eastern markets.

Add this one to the lineup for your next spring dinner party or Sunday supper.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

For a little less heat, omit the chiles or mustard seeds.

We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

This dish is inspired by a salad on the menu at Keens Steakhouse in NYC.