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In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico, is a particularly delicious example of this trend. The only problem? Traditional mole usually requires a pantry's worth of ingredients and an entire day in the kitchen. Here, we’ve streamlined the ingredient list—and figured out how to make an incredible sauce in a couple of hours. But this simplified version doesn't skimp on flavor. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce. Stir in some cooked, shredded chicken and you've got a whole new go-to chili.

Raisins have a long shelf life and are great for a boost of energy. I was walking on a cold boardwalk, quite a ways from home, when a pang of hunger attacked. I was wearing my ski jacket-an ideal jacket for the beach in the winter and also ideal for storage with its plentiful pockets for goggles, headphones, keys, money, credit cards, lip balm, sunblock, and Starburst. There are always a few raisins tucked away somewhere (long pocket life?), too; same in this recipe-hidden and sweetly surprising.

This works as a fancy little passed hors d'oeuvre toast or as a more substantial dinner toast. As an hors d'oeuvre, it'll pair especially well with rose but also any sparkling wine or crisp white. If you're eating it for dinner, saute some garlicky bok choy or watercress on the side, plus a little kimchi for bite. If you're tight on cash but still want to impress, this is a great one-you don't need to buy the most expensive crab; the miso makes up for it. That said, it's always best to buy the highest quality you can afford.

The secret to making this extraordinary spring salad? Remove and fry rotisserie chicken skin for a salty, extra-crispy topping.

We love making this salad with mâche instead of traditional frisée.

The mere mention of ramen noodles may bring you back to your college days...and just like then, it's time to experiment a little. This spicy ramen dish contains ginger, chiles, and garlic-aromatic spices that have two amazing properties: they help to increase blood flow throughout the body and help to protect your gut against harmful bacteria, as they work as natural antiseptics in your digestive tract.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.

Pasilla chile oil wakes up lamb meatballs and cucumber while plenty of yogurt keeps the heat in check.

"Don't dump a bunch of sauce on your crispy skin— you'll ruin it. Put your sauce on the plate and place the fillet on top."—Donald Link

Bolognese is a hearty sauce that needs a toothy, wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni.—Mike Easton

The steak can be marinated a day in advance—in fact, it gets better.

Planning a spring dinner party? This is the entree you’re going to want to put on your menu.

A simple spring salad of shaved asparagus and fennel provides the fresh crunch needed to offset rich breaded pork cutlets.

Fregola, a tiny toasted pasta similar to pearled couscous, makes a flavorful base for this brothy spring dinner.

Here's a foolproof base recipe and three delicious ways to dress up your holiday ham. Don't forget to save the bone for a fabulous soup! And remember, if you're not feeding a huge crowd, you can easily halve this recipe for a smaller ham.