Flour

John Willoughby, once the executive editor of Gourmet and, with the chef Chris Schlesinger, one of the great interpreters of live-fire cooking in the United States, once said that there are only 11 recipes in the world, and those of us who labor in kitchens spend most of our time re-inventing them.
As an example, here is my adaptation of the recipe for cornbread Schlesinger served in his East Coast Grill from the time he opened the place in Cambridge, Massachusetts, in 1985. The adaptation? I have added a few cups of frozen organic corn for texture. Those who wish to go further might add a fine dice of fiery chipotle peppers in sauce, or cook a few slices of bacon in the skillet before cooking the dish, and add the crumbled result to the batter. The fat left over in the pan would allow you to reduce the amount of butter you use by about 2 tablespoons.

On one of my first trips to India, at a bus stop in Poona, there was a street stand where the vendor was roasting potatoes over charcoal, chopping them, and tossing them with curry spices and crispy onions. He served the mixture wrapped in a piece of newspaper. It was amazing, and it inspired this dish.
There are so many curry spice mixtures from around the world. This recipe employs one of the most common. You can use either yams or sweet potatoes in this recipe.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

Raspberries are packed with polyphenols, which may protect our brains, helping to keep us sharp.

These chewy-crisp flatbreads are just right for drizzling with chile oil and herb sauce or wrapping around grilled meat. Use this master recipe and topping combinations from our list below, or improvise with anything from guacamole to pesto. And yes, you can substitute store-bought pizza dough.

This appetizer is a total fake-out and a lot of fun to serve. Ellen and Portia absolutely loved these the first time I served them. They both had fond memories attached to caviar, and this recipe brought back those fun times without compromising their vegan diet. Serve these little morsels with a glass of Champagne and share them with some cool friends.

Britton uses agave syrup to sweeten this nutty crust.

{sauceless} When we found out our dear friends Katie and Parker got engaged, we packed up our pizza dough and big bag of greens from our garden and headed to their place for an impromptu celebration that's become a tradition in both our homes. Though the best pizza dough takes a little preparation {it gets more supple as it sits overnight}, a pizza topped with little more than fresh farmers' market finds can be thrown together on the fly like a grand game of Twister, with everyone's arms cutting, slicing, patting, and rolling in a tangle that is soon to become a very good dinner. Sip: Snappy and crisp Sauvignon Blanc from New Zealand

If you have difficulty finding buster crabs or small soft shells, you can use large soft shell crabs, quartered, and they'll still make a great dish.

In the halls of Winterfell, black bread is easy to find. Of course, bread can be found in many lands and nations, but the black bread of the North is fitting for its inhabitants. It possesses a darker color, higher fiber, and stronger flavor than other breads. It's denser as well, implying a great inner strength. Such food seems to symbolize the soul of the Stark family: gritty and stronger than anyone gives them credit for, with hidden resources that emerge when needed. Flavorful and healthy, it's both a treat and practical nourishment. (A Game of Thrones, Chapter 5—Jon)

Here's a whole-grain update of that longtime British favorite, the scone. Serve it with hot tea at any time of the day or evening.

One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk—it's been seven years of sheer hell making these little things. For cooks without a restaurant to run, though, gnudi are a dream. They're extremely simple—just a mixture of ricotta and Parmesan formed into stubby dumplings, then coated with semolina flour. They hang out in the fridge until the moisture in the ricotta has fused with the semolina to form a delicate skin. But when you must have them ready every day for service, it's another story. They're so temperamental—sometimes they're ready to cook after a day in the fridge, sometimes it takes two or three. I often jump the gun, cooking them too early and tearing my hair out as I watch them fall apart in the water. At home, though, there's no need to rush the process. It's easy to get right, as long as you give them three days to develop that skin—but not much longer or the skin will get too dense. In the spring, I'll occasionally leave out the brown butter and spoon Basil Pesto here and there.

When they first meet, Peeta gives Katnis's a hearty raisin and nut bread that literally saves Katniss's life. This story not only showcases the emotional connection between the novels' heroes and food, but also foreshadows the importance that bread holds throughout the trilogy. (The Hunger Games, Chapter 2)

Crackers are one of the easiest things to pop into the kitchen and make. They're simple and impressive. People will do a double-take when they hear that you've shown up at their party and brought homemade crackers. Served with goat cheese, an aged cheddar cheese, or spicy hummus, these crackers shine. Oh! P.S. They're healthy, too.

My dad is the only person allowed to handle avocados in my family. Avocados are a very precious commodity, and in the hands of my father, reach their true potential: fresh homemade guacamole. Leave it to me to completely diverge from family rules. I developed this recipe out of my obsession with sweet avocado recipes. After a failed avocado milkshake and a disastrous avocado pancake, this pound cake totally satisfied my obsession. It's sweet, green, and has a slight bite from cornmeal. Yes, this cake is green, and tastes like avocado, but it's surprisingly delicious. Try it! You'll be pleasantly surprised.

Nadine Levy Redzepi created this incredibly rich, moist cake. "Fat with fat—what could be better?" asks her husband. Serve it for dessert or with coffee or tea for breakfast.

These are like the best Pop- Tarts you've ever had. Raspberry jam is traditional, but try any fruit preserve.

Finely ground black sesame seeds create a deeply flavored and dramatically hued cake.