A bowl of pico de gallo with a spoon resting inside set on a piece of parchment in a rimmed baking tray.

Pico de Gallo

A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.

A whole salmon with roasted dill sauce and lemon halves on a metal baking tray.

Roasted Salmon with Dill Sauce

Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.

Black pottery bowl filled with the Chinese dish gung bao chicken

Gung Bao Chicken

Er, what’s the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.

Slices of duck prosciutto, halved grilled figs, arugula, and a few crostini on a wooden serving board.

Duck Prosciutto

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex–and who’d have thunk it’s as easy as heck to make?!

Sliced tea-smoked duck breast on a square white plate with star anise and loose tea

Tea-Smoked Duck Breast

Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck’s got no room left for the quack.

Balsamic vinaigrette ingredients on a wooden cutting board, a bowl of olive oil, a bowl of balsamic vinegar, two cloves of garlic, peppercorns, and a pinch of sugar.

Balsamic Vinaigrette

Not your everyday vinaigrette, this one pushes the amount of balsamic to epic proportions—to great effect. Drizzle with impunity to lend anything oomph.

Cut yellow roasted cherry tomatoes on a sheet of parchment paper.

Roasted Cherry Tomatoes

“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.

Herb-Marinated Olives

Herb-Marinated Olives

Those requisite olives that you plonk on the coffee table before company comes just got more respectable but no more troublesome.