Make Ahead

At Black Seed Bagels' shop in NYC, their wood-fire oven is critical to the bagel's shape, texture, and taste. Don't have one at home? No problem, we talked to head baker Dianna Daoheung about how to make the bagels in a conventional oven.

Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.

A pleasingly fiery cold buster that belongs in your fridge all winter long.

A lighter, brighter option for all you Caesar salad lovers.

Chocolate lover alert! These brownies are sensational: very chocolaty, moist, and delectable. It's not only their taste that is rich—they're also rich in healthy ingredients: whole-grain flour, chia seeds, walnuts, coconut oil, and I'll even include antioxidant-packed chocolate on this list. Once baked, you should let the brownies cool at least 30 minutes before cutting into them. At this stage they will be warm and gooey. These brownies taste even better the second day, so they are a great make-ahead dessert. If you plan on serving them on the day they're baked, refrigerate them for an hour or two before serving. — Myra

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

"Strawberries and Sambuca are such a wonderful combination," says author Gina Marie Miraglia Eriquez. "Add a little vanilla in there and you can't go wrong. And it's beautiful, too." We totally agree.

Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup

Coconut milk is one of my favourite ingredients and it makes a fantastic creamy base for all the other robust flavours in this Asian-style soup. Choose firm sweet potatoes with orange flesh for their vibrant colour.

Region: Emilia-Romagna and popular throughout nothern Italy This cake, which looks like a bouquet of mimosa flowers, is eaten on March 8th in celebration of International Women's Day—Festa della Donna—a sort of BFF day celebrating womanhood and female friendships. The cake is made from two basic recipes: sponge cake and pastry cream. Each is worth learning, as with them you can make myriad classic Italian desserts. This lovely cake is better if eaten a day or two after its made. It keeps nicely for up to a week and freezes perfectly.

Mary Fitzgerald, Wexford: Gardener and internet enthusiast Three generations of my family have eaten this dish: we used to make it to use up my father's seasonal harvest of spinach. I now grow spinach in my own garden, along with everything from sorrel and runner-beans to beetroot and rhubarb, and make this pie regularly.

Instead of using the traditional slices of bread, I like to use croissants for this pudding as they create a light dish. Serve with jugs of Butterscotch Sauce and Crème Anglaise so that everyone can help themselves.

Now you can easily make one of your favorite rice dishes from the Indian restaurant. And all it takes is 15 minutes!

This comforting broth has the flavour of home at Easter for me. You'll need brisket or silverside for this recipe, and the cooking process is long and slow, but it makes the meat tender and juicy.

This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days.

Who doesn't love a flavorful and filling pot pie? Your family will be lining up for seconds when you serve this all-time favorite.

A creamy, cheesy, savory, slow-cooked dish your family will love. No wonder this recipe was a Grand Prize-winner in the Ben's BeginnersTM Cooking Contest.

Maureen Butler, Meath: Bridge-playing mother of four As a child growing up in Dublin, we always had this served to us at the end of the week when all that was left were rashers, sausages and potatoes. Everything was put into the one pot and cooked. It was delicious, particularly on a cold winter's day.

This julep riff from Bobby Flay tastes fresh and not too sweet.

Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.