Christopher Testani

There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite flavor upgrades. This is part of BA's Best, a collection of our essential recipes.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.

For this recipe from chef Hugh Acheson, Empire State South, Atlanta, letting the carrots sit past the initial 5-day pickling will make the flavor more pronounced.

Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.

This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago.

The ginger “bug,” which jump-starts the fermentation in this recipe from chef Cortney Burns, Bar Tartine, San Francisco, specifically uses organic ginger because it’s rich in microbes. You’ll have extra bug; use it to make more grape soda, or try 4 cups fresh unpasteurized apple juice in place of grape.

At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish.

Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that.

Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this black cod recipe with some quinoa.

Nutritionists love red quinoa for its low glycemic index; we love how this recipe reinforces the idea that healthy food should pack a lot of flavor. Fresh herbs, plus crunchy nuts, keeps things interesting.

This recipe came to us courtesy of master mixologist Junior Merino, who's based in New York.