Fruit

Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.

These days, it goes without saying that if you're a vegetarian, you can simply leave out the sausage.

Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

Yes, the dough is buttery, but replacing the brown sugar with pureed dates is a nutritional game-changer.

Chef Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

If you don't have each and every grain listed, don't stress. Use what you've got—just bump up the quantity.

This slaw reimagines Brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

A vegan's delight, with a gentle bonus buzz from the matcha.

Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.

This meltingly tender pork belly is an impressive yet surprisingly easy hors d’oeuvre to make—all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.