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Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.
4.0
(4)
The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.
3.5
(3.47)
Vegan
Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.
3.3
(3.3)
Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.
2.7
(2.71)
You know what never, ever goes out of style? Chocolate mousse.
4.0
(4.21)
The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.
4.6
(4.6)
After the beet has given up its color for the eggs, it’s a great addition to a salad.
3.5
(3.53)
Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).
5.0
(5)
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.
4.3
(4.3)
This brine will add both moisture and flavor to your birds.
3.0
(3.13)
This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).
3.7
(3.7)
Vegan
Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.
3.4
(3.43)
Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.
4.0
(3.93)
Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.
3.5
(3.45)
Vegan
Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.
3.3
(3.3)
Vegan
Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.
4.7
(4.67)
Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.
5.0
(5)
Easy
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.
3.0
(2.99)
Vegan
If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.
4.0
(4.2)
Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.
2.0
(2.2)
Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.
4.0
(3.76)
Quick
Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.
3.5
(3.52)
When all else fails, just add toast.
5.0
(5)
When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.
4.0
(3.9)