Michelle Tam

Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!

Raise your hand if you miss cheese!

I'm glad I'm no longer addicted to pastries, but to be honest, I still feel an occasional twinge of nostalgia for scones—tender and crusty, with just a touch of fruity sweetness. My husband's to blame for this grain-free recipe; after trying one of his scones, I had to banish the rest from the house, fearing I'd eat the entire batch in one sitting. (Of course, since then, I haven't been able to stop thinking about them. Argh.)