Sauté

You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

This dish of shatteringly crisp chicken skins tossed with peanuts, chiles, and lime is a riff on Chinese salt-and-pepper squid.

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.

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.

If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Meaty and flakeable, these fillets don't mind being tossed.

The best cherries have taut, shiny skin. Look closely!

The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.

The steak can be marinated a day in advance—in fact, it gets better.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here.

You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.

Lush confited garlic takes toasty, cheesy baguettes to another level.

Breakfast just got a major upgrade.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of BA's Best, a collection of our essential recipes.

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.