Christopher Testani

If you want a shortcut for this quince and chamomile panna cotta recipe, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.

This press-in crust is easier to make and handle than a buttery dough that you have to roll out.

Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.

Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.

This brine will add both moisture and flavor to your birds.

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.

You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

This recipe for a hot-weather version of a comfort food classic, chicken-fried steak, is paired with a fresh, no-cook salsa. Looks like gravy, tastes like summer.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.