Side

Mustard seeds give these steak house-style wedges great flavor and crunch.

This egg-less pasta dough—perfect for hand made shapes, like orrechiette, cavatelli and pici—quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the dough hook and let the machine do all the kneading.

An exciting twist on green beans, this dish features an easy sauce made with vanilla, white wine and butter.

Beets are typically prepared with sweet and sour flavors. In this recipe, roasting brings out the sweetness and a balsamic glaze adds the piquant notes.

The combination of melon, marjoram, and sweet moscato vinegar in this delicate salad tastes like summer to me. When I serve guests this dish, I like to watch them take their first bite and enjoy a moment of pure bliss as the melon juices run down their chin.

This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it is no coincidence that mandu sounds a lot like the Chinese word for steamed bread, mantou.) Unlike versions stuffed with finely chopped kimchi, Deuki grew up eating mandu with kimchi on the side. The star in this recipe is the very generous quantity of butter, which is mixed in with the pork, garlic and ginger and adds a real-deal richness to each bite. Not typically used in East Asian cooking, butter is a fully Americanized, fully awesome way to rethink the mandu.

To choose a fresh tomatillo, they should be firm and the husks mostly intact. A split is ok, but you want them looking pretty tight. Roast the onions here if you like a deeper, caramelized flavor, or add them in raw for a more authentic salsa.

The glorious thing about delicata squash opposed to other autumn squash is that the skin is absolutely edible once roasted. The maple and spice here play off it's naturally sweet flavor.

Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the sweet-salty glaze.

Serve this beet relish, tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.

Brining these fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.

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

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.

Skillet-toasting quinoa will add texture and flavor to a dish. I recommend using a nonstick skillet for this. If you use a standard skillet, the quinoa requires more attention and the skillet needs occasional scraping. The goal is for the quinoa to retain its tenderness but acquire a toasted exterior. You can cook the quinoa more or less, according to your taste preferences.