Matt Armendariz's Recipe Photos

Recipes styled and photographed by Matt Armendariz of Matt Bites.

Seamus Mullen simplifies this seafood dish for the home cook, replacing hard-to-find jumbo diver scallops and extra-large cockles with easier-to-find ingredients, such as sea scallops and littleneck clams.

The key to making these biscuits light and flaky is working the dough as little as possible. Shawn McClain adds Parmigiano-Reggiano to give them a great savory flavor.

Chef Roger Freedman created this indulgent recipe almost by accident: “I was making bread pudding and ran out of bread. I happened to have day-old croissants on the shelf, so I thought I’d give them a try. It turned out the croissants added a richness that bread wouldn’t have.”

Vadouvan is an Indian-style spice blend from France that can include fried onion, garlic, curry leaves, cardamom, fenugreek and mustard seeds. Ryan Farr mixes the spices with butter and pink peppercorns to form an aromatic crust for lamb.

This toffee makes a great topping for baked sweet potatoes.

Shelley Lindgren loves this succulent roast chicken for weeknight suppers because it’s super simple and because it goes beautifully with so many different kinds of wine.

Chef Tim Love re-creates his mother’s cookies here: They’re crunchy on the outside, soft in the center and loaded with milk-chocolate chips instead of the usual semisweet kind.

Apples are a great source of fiber and vitamin C. Coarsely chopped with ground nuts and ginger, they make for a zingy riff on porridge.

Rich in iron and vitamins A, C and E, kale is among the healthiest of greens. In this surprisingly hearty salad, raw leaves are wilted with a pinch of salt.

Navarrese piquillo peppers are prepared creatively at many of Pamplona’s tapas bars. In this simple, vibrant recipe from Baserri, they’re served as a carpaccio with splashes of aged balsamic, fruity olive oil and a sprinkling of grated cheese.

These tender Cantonese-style clams with bok choy in an earthy and savory sauce have a number of common Chinese flavors: the pungent taste of fermented, salted black beans, the tangy jolt of fresh ginger, the dryness of Chinese rice wine, the saline tang of shellfish.

This delicious riff on the Japanese beef-and-scallion rolls called negimaki uses many of the primary ingredients in Japanese cuisine: miso, soy sauce, ginger and mirin.

This luscious beet soup, served with a dollop of rich, tart sour cream and plenty of salady garnishes (cubed boiled potatoes, crunchy diced radishes, chopped hard-boiled eggs and fragrant, coarsely chopped dill), seems the very essence of Russian cooking: sustaining food that still carries hints of its homey peasant influences.

Sage and pumpkin are a perfect pair. Add chunks of apple and ham and you have the makings of a delicious autumn soup. We use canned pumpkin here in the name of speed, but in fact it taste as good as fresh once it simmers with the vegetables and herbs. If the soup gets too thick, just stir in a little extra broth or water.

Barbara Lynch slowly stirs nutty grains of farro with white wine, butter and cheese. The result isn’t really a classic risotto—the grains don’t melt into each other like those of Arborio rice—but more like a creamy pasta dish, such as macaroni and cheese.

Robert Wiedmaier turns humble cabbage into a luxurious side dish for the chops by cooking it with bacon, apple and cream. A hit of mustard and vinegar keeps the recipe from feeling too rich.

Bob Chambers, a private chef and former F&W staffer, created this delectable butter-fried sea bass.

In this delightfully fizzy cocktail, David Page showcases the fruitiness of just-pressed grape juice, blending it with dry sparkling wine to keep it from tasting too sweet.

Because they’re small and oval-shaped, Turkey’s köfte are like a cross between a meatball and a hamburger. These köfte, which master butcher Veysel Direk makes at Dükkan butcher shop, are juicy and simply flavored with onion and parsley.