Sauté

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Leftover sauce? Bring a pot of water to boil: It’s pasta night.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA's Best, a collection of our essential recipes.

This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.

We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.

Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.

Little effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more.

If smoked paprika isn't your thing, you can use chile flakes or Aleppo pepper.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

Crowned with a fried egg and drizzled with maple syrup, stuffing hash belongs in the brunch canon.

Flip the script on a winter vegetable that’s usually stewed: Collards are great when briefly sautéed.

While the turkey roasts, it releases tons of concentrated flavor into the pan—this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work. Watch this video for more.