Instead of roasting peppers until they’re sweet and caramelized – and heating up the house – char them on the grill

Squash blooms have delicate petals but a stiff base that lets you carefully fill their cavity before dipping them in batter and frying

Wasabi and horseradish powders lose potency when heated, making them better on a finished dish than in a marinade

Sweet, juicy watermelon pairs surprisingly well with salty, tangy cheese in a refreshing summer salad

Master this two-ingredient sauce and you’ll have a homemade upgrade for sliced fruit, ice cream and cake

Three types of ginger are just as tasty in cake as they are in cookies and worthy of a celebration

Instant couscous becomes even easier to make on the go with the thermos full of boiling hot water

Layering fresh herbs in salt lets you choose between using the whole leaves later or blending them into a flavored infusion

For the first salad of spring, sprinkle handfuls of homegrown baby greens and chives amid robust grains and store-bought fruit

These potatoes mash up fresh whey or buttermilk with the bold flavors of bagna cauda’s garlic and anchovies

Once you’re comfortable making baked custard, you’re just a topping away from crème brûlée or flan

A multigrain hot cereal mix does more than cook into a warming, filling breakfast; it can replace plain rolled oats in many recipes

The key ingredients in this soup grow well locally and will keep all winter for speedy weeknight meals

Soft sourdough pita bread becomes crispy, crunchy chips after a second session in the oven

Versatile and easy-to-master sourdough pizza dough transforms with little effort into baked empanadas