How to feed a diva: vanilla ice cream, raspberry coulis and the ripest peaches. Created in honor of one of opera's greatest sopranos, Peach Melba is the simplest of recipes. A little liqueur turns up the intensity.  There's more than one way to enjoy this hearty breakfast classic. The traditional recipe gets a spicy kick from green chilies. An Indian-inflected riff pairs warm naan bread with curried lentils and poached eggs.  We'll always love you, brownies, but these baked goods really raise the bar. Recipes for candied nut bars and golden coconut chocolate chunk brownies, plus savory pissaladière bars and arugula and cheese bars with a cornmeal crust.  This simple ragout is the perfect landing place for the late-summer windfall of corn and beans. Embellish with abandon, as in these two recipes: a creamy succotash made with hominy, and a surf-and-turf version made with oysters and bacon.  It's full of fiber and terribly wholesome. But who knew granola could be so seductive? Try these recipes for double-almond cherry granola and a tropical twist flavored with chili, coconut and lime.  This chilled summer soup comes in so many different renditions—all of them zesty and refreshing. Here are recipes for a classic red gazpacho andaluz, a green gazpacho made with cilantro and romaine, and a white gazpacho of almonds and pine nuts.  In Mississippi, they do tamales their own way. Now, chefs are converging on the region to push the cornmeal-stuffed envelope even further.  Granitas are the easiest of frozen confections to make, and light enough to eat all summer long. Try these recipes for Aperol-citrus, mocha and tomato-balsamic ices.  Poultry cooked à la rotisserie has graduated from supermarkets to serious restaurants. Here's how to master it in your own backyard.  Banish stale peanuts and pretzels from your bar forever. When cocktail hour rolls around, serve these elevated snack mixes instead.  Call it a Bismarck, a Dutch baby or a puffy pancake. This airy, skillet-size popover is tasty any way you spin it. Try it two ways, with recipes for a sweet version topped with rhubarb-pear compote and a savory one loaded with steak and eggs.  Chefs around the country are rethinking popcorn as a canvas for something more than just butter and salt. Fancy a Bloody Mary in popcorn form? Whip it up at home—plus recipes for porcini, Parmesan-chive and spiced caramel versions.  When the filling is this light, creamy and completely perfect, serve it instead as Key lime mousse.  From next-generation delis to trendy tapas spots, the taken-for-granted sandwich stalwart is looking newly fresh and full of possibilities. Egg salad carbonara, anyone?  So much easier to prepare and eat than its hard-shell counterpart, soft-shell crab is the summer guest we wish would linger longer.  Enough with the bacon cupcakes. This savory Japanese seasoning adds far more depth and nuance to desserts, like the ones we provide recipes for here: miso brownies, raspberry miso cheesecake and vanilla-miso ice cream.  Another bean is rivalling coffee as the artisanal indulgence du jour. Here's how to translate the labels for better baking—plus recipes for flourless chocolate cake, marquise au chocolat, intensely bittersweet chocolate soufflés and bittersweet decadence cookies.  Served raw in a salad, fried as a bar snack or puréed in a soup, parsley can be so much more than mere decoration.  Asparagus is the vegetable to wield right now. Try it in these recipes for roasted asparagus and beet salad, asparagus and artichoke ragout, and asparagus sliders.  When the filling is luscious and perfect but the pastry is sad and soggy, here's the solution: Subtract the bottom crust. Try this trick in recipes for classic chicken, vegetable and saffron-spiced seafood pot pies.  A burnt sugar glaze gives a classic Southern jam cake a bit of an edge.  Drowned in cream or atop a soothing soup, baked eggs may be the ultimate antidote to a winter that's outstayed its welcome.  This lip-smacking dish of vinegar-braised chicken is more than reason enough for a trip to Lyon—or a dinner party wherever you are.  This all-season fruit is good for more than just peeling and eating. Try monkeying around with it in these delicious desserts.  With a happy orange hue and an antioxidant content that's nothing to sneeze at, turmeric warms up the winter table.  Done right, this breakfast buffet standby is a revelation. Here are recipes for brown sugar french toast and a Cheddar and apple "Monte Cristo" sandwich.  This versatile veggie is so much more than a backdrop for bacon. Chefs around the country are using Brussels sprouts in innovative ways.  As easy to prepare as it is hard to resist, Wiener schnitzel is a favorite far beyond the land of the loden-clad.  With dishes like this show-stopping leg of lamb and a focus bordering on the obsessive, Daniel Boulud went from earnest young chef to superstar.  Head to the barrooms of upstate New York for the real deal—or make this award-winning chicken wing recipe at home.  This Valentine's Day, skip the bouquet and bake rose-scented madeleines.  Breathe new life into your morning routine with these delicious, deeply comforting porridge recipes—just the thing for the depths of winter.  This fruity, boozy, subtly spiced dessert will more than satisfy—no rolling pin required.  No fancy gear or special training required: Producing stellar risotto is simply a matter of listening to your rice.  An afternoon-tea crawl across London leads to a scone obsession and a foolproof recipe that pairs as well with ice cream as it does with jam.
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