Make Ahead

Cabeza—or beef cheek—tacos are some of the best things this planet has to offer as food. I ate so many of these and other tacos growing up in both L.A. and Orange County that it became part of me and, in a way, prepared me to cook my own tacos. Splash some salsa verde on there, and that's it: SoCal, and especially L.A., on a plate.

No one has to know these moist, chewy, decadent chocolate cookies are totally wheat-free.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Most gluten-free flour mixes rely on rice flour or cornstarch, which can create a gummy texture. But the main ingredient in Bob's Red Mill Gluten Free All Purpose Baking Flour is garbanzo flour. The muffins we made with it had the best flavor, texture, and color out of all the brands we tried.

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

Our no-soak bean recipe is foolproof and ripe for improvisation. Feeling smoky and spicy? Herby and garlicky? Whatever moves you, throw it in and simmer away.

We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.

The batter for these fritter-like cakes is pretty dry, but that's what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.

For a moist cake, be sure to use finely ground polenta labeled "quick-cooking" or "instant"; cooking times listed on the package will be five minutes or less.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

If you leave this on the thicker side, it's a great crudités dip. Or, thin it and pour onto salad.

This dish was inspired by pasta e fagiole, the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

As the pork cooks, the fat will gradually render, basting the roast.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.