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Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.
3.7
(3.69)
You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.
3.6
(3.55)
Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.
3.0
(2.92)
Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA's Best, a collection of our essential recipes.
3.0
(3.23)
Coat seared ground pork in a Thai-inspired glaze, then scatter over fried wonton wrappers, and pile on the nacho treatment with two kinds of cheese, pickled jalapeños, and a shredded cabbage and cilantro salad.
3.7
(3.74)
Let’s cut to the chase: Nobody likes tough balls. Easy. Don’t overwork the meatball mixture, and make sure to simmer gently.
3.4
(3.39)
Quick
To pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.
Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.
5.0
(4.75)
Easy
The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.
3.0
(2.91)
Easy
Little effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more.
3.6
(3.56)
Quick
Easy
This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.
4.4
(4.42)
Quick
We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.
3.7
(3.66)
Easy
Cooking grains in a bigger pot of boiling salted water is a great way to cook all of your grains from brown rice to barley.
2.4
(2.4)
Easy
Portion out the oatmeal in individual containers so even if you're running out the door, you won't skip breakfast.
3.0
(2.76)
You can find Chinese five-spice powder, a combination of star anise, fennel, cinnamon, Sichuan peppercorns, and cloves, at many supermarkets. We really like the fresh intensity and balance of the five-spice powder from World Spice.
3.5
(3.5)
Easy
Like many whole grains, Bhutanese red rice can be cooked in a bigger batch ahead of time. Reheat by steaming or microwaving in a covered dish with a spoonful or two of water.
3.3
(3.25)
If smoked paprika isn't your thing, you can use chile flakes or Aleppo pepper.
3.7
(3.7)
Quick
Feel free to substitute chard and radicchio for the endive.
3.0
(2.9)
Quick
Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.
4.0
(3.77)
Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look.
5.0
(5)
Two things can go wrong with buttercream: the mixture will curdle if it gets too cold; and it will sink if it gets too warm. Just keep beating—it’ll all come together.
3.0
(3.16)
Easy
The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.
3.7
(3.67)
Quick
Black pepper with fruit? It works—trust us.
3.5
(3.5)