Vegetable

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

Beets for dessert—we were skeptical too, but their sugar content and gorgeous color make for a stunning dish.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.

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

Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

This recipe doesn't make sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.

You don't have to wait until summer to make pesto. Forget the basil and make one of these winter pestos, instead.

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.

Got an upset stomach? Quit your bellyaching and eat one of these healing foods, like fennel and peppermint.

Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

If you’re not a lamb person, ground beef will also taste great.

A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge.

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

These get better with time, so don’t hesitate to make them ahead.