Simmer

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

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

These mini tarts are double sealed for extra insurance.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.

The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

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.

The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.

For this cream puffs recipe, if you don’t have any pastry bags handy, cut off the tops with a serrated knife and carefully spoon in the pastry cream.

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.

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

For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve with a knife for spreading on the toasts.

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

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

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.

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. 

Beets for dessert—we were skeptical too, but their sugar content and gorgeous color make for a stunning dish.