Dinner

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

“I love the crunch and juiciness that the pomegranate seeds can bring to a rice dish. It brightens everything up.” -Elenaore Park, recipe tester

A simple white wine pan sauce brings this one-skillet dinner together.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts.

Boudin Blanc - or sausage - stuffings are a good choice for leaner cuts like this turkey breast recipe with chestnuts.

If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

This Mustard-Crusted Branzino is great butterflied—a quick and easy method for cooking a whole fish. Ask your fishmonger to do it for you.

You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.

If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

This spicy pork ribs recipe is all about the glaze. It also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

This spinach is great on its own, but paired with a quick-cooking protein like flounder, you have dinner in about 20 minutes.

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

A simple, straightforward cornbread that we’d happily serve alongside a bowl of chili on any other day of the year.

In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive.

Drying out and toasting the cornbread in the first step of this recipe guarantees a crisp, flavorful dressing.

Yes, you can grill a whole turkey. The bird sits in a foil baking pan on top of the grates, so there’s no danger of it burning. The hardest part is maintaining the grill temperature (a thermometer eliminates the guesswork). Need more convincing? Imagine Thanksgiving Day with the oven freed up!

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.

Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? Form leftover potatoes into cakes and fry them up—in butter, of course.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.