Sara Kramer

This is the future of fruit salad—with avocado, herbs, a little spice, and peak season peaches.

We didn’t know how much this sauce was missing from our lives until we had it.

A great basic pickle brine that complements any pepper you like.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

Grilling and then roasting adds smoky notes to the lamb and jump-starts the browning.

Can you buy pocketless pita instead? Sure. But nothing beats the drama of freshly made bread. Use these for our Lamb Gyros.

Take the butter to the edge of burning; the deep toasty, nutty flavors that develop are a needed counterpoint to the earthiness of the buckwheat. 

Combining the sugary filling with dried spice (in this case, juniper) infuses the buns with flavor and perfumes them from the inside. 

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

You can cook the chickpeas a day or two in advance to save time, then pick up at the step where you sauté the onion and garlic.

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

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