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Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

Make this super luscious hummus and you'll never go back to store-bought.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

If you can't find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what's freshest.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

To make this tomato-on bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

Not all tomato recipes require the fruit to be ripe. In fact, you’ll want unripe green tomatoes for this one (rather than green-hued heirlooms, which tend to be too delicate to grill).

You know those heirloom tomatoes you bought over the weekend and didn’t use that are now looking a little too soft? They’re exactly the tomatoes you want for this easy, end-of-summer soup.

Slightly underripe plums? Add a touch more honey.