Vegetarian

Serve this fragrant, Indian-inspired side dish with all things chicken.

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.

Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.

No judgment if you want to eat this goat cheese vegetable dip recipe spoonful. It's that good.

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."

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.

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

If time is short, skip baking the homemade meringues and use store-bought.

The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.

A simple addition to the master dough results in deliciously scented rolls.

This peak fall salad is for when you've overdone it on pie.