Dairy-Free

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

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

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

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

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.

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

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

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.

This delivers a concentrated shot of vitamin C (from the citrus) and antioxidants (from the prickly pear).

Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.

You can make these up to 4 hours ahead; any longer, and the rice coating will go from crisp to soggy. Let sit 10 minutes before serving.

Feel free to play around with other herbs and spices to make your own custom brine.

These get better with time, so don’t hesitate to make them ahead.

Spicy, citrusy weeknight noodles from Pêche chef, Donald Link.

Any night can be Oktoberfest with our one-skillet recipe for crisped beer-poached brats.

Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches. Get the recipe for the Herb And Spinach Salsa Verde here and Smoky Salsa Roja here.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

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

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

This also makes a tasty spritzer—use club soda in place of water.

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.