Gluten-Free

A great spread alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen). French green lentils work best here, but the most important ingredient of the recipe is top-quality extra-virgin olive oil.

If you have a juicer at home, by all means use it, but good store-bought 100 percent carrot juice will work just as well here.

Marinate thinly-sliced mushrooms to create a simple, fresh salad.

This salmon cakes recipe is an affordable, healthy weeknight dinner, and it's a great way to eat one of your favorite fish in a new way.

Toss with spinach, escarole, or kale, or spoon over pork chops.

Dredging the scallops in curry powder before searing them means the spices toast as the scallops cook.

We consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his number-one piece of advice (and recipe) for the perfect poached egg: Start with a fresh egg. This is part of BA's Best, a collection of our essential recipes.

In this recipe by chef José Andrés, he skips the nostalgia. He cooks the custard longer at relatively low heat so the eggs gently coagulate, producing a silky mouth-feel.

These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks.

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

This assertive dressing loves hearty greens, plus chicken, steak, and lamb.

Parsley can reinvigorate your cooking--and your health.

In this aioli recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.

We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.