Dinner

The double-frying technique is the secret to a shatteringly-crisp crust; the first sets the spiced batter in place, the second lacquers the chicken with a crunchy outer layer.

There's an art to a perfectly tender roast lemon chicken—but it's also easier than you think. Watch this video to learn the technique.

Brining this lemon chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.

Crowd-pleasing sausages, spicy blistered edamame, and the easiest risotto to add to your weeknight dinner roster.

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.

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.

Spicy, citrusy weeknight noodles from Pêche chef, Donald Link.

Any night can be Oktoberfest with our one-skillet recipe for crisped beer-poached brats.

Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches. Get the recipe for the Herb And Spinach Salsa Verde here and Smoky Salsa Roja here.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.

The chicken and leek meld together as they cook in the filling.

Treat this beef pot pie as a weekend project (quick it’s not) and your Sunday supper will be off the charts.

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.