Vegetable

There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer? This is part of BA's Best, a collection of our essential recipes.

This homemade curry has it all: sweet coconut milk, spicy peppers, crispy chickpeas, and roasted cauliflower.

This reader requested recipe is from the April 2003 issue (pictured above).

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.

The steak can be marinated a day in advance—in fact, it gets better.

One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

Garlicky, pungent ramps set off pesto pyrotechnics.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.

When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.

The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right. 

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

With a mason jar and vinegar, ramp season lasts a little longer.

These mini tarts are double sealed for extra insurance.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.

Somewhere a Bloomin’ Onion is weeping.

For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.