Gluten-Free

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

Gigante beans are our favorites, but almost any bean will be delicious this way. 

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

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

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

All you need are your hands, some friends, and permission to get a little messy.

Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

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.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

The double-frying technique is the secret to a shatteringly-crisp crust; the first sets the spiced batter in place, the second lacquers the chicken with a crunchy outer layer.

Three ingredients: Make sure they count. Great chocolate makes great truffles. These will soften quickly at room temperature, so chill them well before rolling, and don’t let them sit out before serving. This is part of BA's Best, a collection of our essential recipes.

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.

Brining this lemon chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.

We know raisins are controversial in rice pudding, so rather than fan the flames, we kept them separate. (But guys, there’s rum.) This is part of BA's Best, a collection of our essential recipes.

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.

If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.