Garlic

Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.

Lush confited garlic takes toasty, cheesy baguettes to another level.

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

The unsung hero of this dish? The nutty-sweet garlic.

Dig out that old garlic press, and use it with pride!

You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.

“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.

Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.

This vinegary hot sauce will mellow with time; make it the day before for a little less spice.

If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.

You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.

We've got a bad case of ramp breath—luckily our readers have some genius ideas for how to get rid of it.

Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.

If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.

A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

For this classic garlic bread, you can cut and butter the bread well in advance, but don’t bake it until guests arrive. This is part of BA's Best, a collection of our essential recipes.