Eva Kolenko

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

The classic Pecorino and black pepper combination is delicious on way more than pasta. Try it on veg and rice, too.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

This energy-sustaining bread makes beautiful toast.

Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!

You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.

You know what never, ever goes out of style? Chocolate mousse.

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.

Cutting the cauliflower into florets means the brine will absorb faster.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.