Make Ahead

You can use any firm fish and fresh shellfish you like for this brothy stew. (A little crabmeat is a luxurious addition, as well.) Make the base a day in advance for a low-stress Christmas dinner.

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

It doesn't come out of a soft-serve machine, and you can't twist it, but our version of fro-yo wins at everything else.

Straight talk: This is the greatest sandwich bread a person could ever hope for. And you absolutely need a stand mixer to make it.

The ultimate do-ahead, portable power breakfast; it's also great with fresh fruit.

You can find labneh at Middle Eastern markets and specialty food stores.or you can make your own.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.

Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.

No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

A grown-up shaved ice, with a welcome hit of spice from the pepper.

We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.

This addictive peanut-and-seed mix has "unbeatable summer snack" written all over it. It's got just the right amount of salty-spicy crunch to keep you reaching for another beer, and another handful, and another beer... —A.M.

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.