Dawn Perry

Cherry Heering is a ruby-red Danish liqueur made from cherries, spices, and a neutral grain spirit. It adds cherry flavor and a mild sweetness, not a maraschino in sight.

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

Unlike a heavy béchamel, this streamlined cream sauce won't mask the earthy-sweet flavor of the greens.

Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

If you can't find blanched hazelnuts, simply toast and skin regular ones.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.

Some parsnips can have a woody core, which you'll want to cut away before cooking.

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.