Dairy-Free

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This genius method for encases several thin slices of pork in an especially crunchy tonkatsu coating. The meat stays super juicy during the quick frying time.

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

Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

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.

If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand, use leftover short ribs or spareribs, try some Chinese sausage, or skip the meat altogether. The technique is what is key here, not the specific ingredients.

Check your authenticity meter at the door. This ramen isn’t traditional, but it sure is speedy, and delicious.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

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

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.

This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.