Gluten-Free

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.

Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.

This Thai yellow curry recipe is done in no time, plus it's all in one pot for easy cleanup.

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.

"Pineapple is the surprise guest star in this crunchy, juicy tropical slaw. Serve it with roasted chicken or fish." —Sue Li, recipe developer, BA Test Kitchen

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.

Onions become meltingly soft and improbably delicious after dry roasting.