Vegetable

Everyone says 450° is the only temp you should use to roast your veggies. Everyone is wrong.

If words like “humble” and “homey” come to mind when you think about beans, this primer will change your tune. Whether tumbled with citrus, roasted with sausage, or stewed with all that is bright and green, these are winter’s stealth powerhouses.

Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

This recipe will make more squash topping than you need, but the leftovers hold well and are a great addition to a simple salad.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

Caramelized onions and poblano peppers would be delicious and will lighten up the filling.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. This is part of BA's Best, a collection of our essential recipes.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

Use whatever bread you have lying around, but we like the earthy flavor combo of rye and beets.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.

All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).

The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.