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

This is the simplest, most straightforward way to roast a chicken

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.

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!

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.

This thin, crisp Turkish flatbread is typically rolled into a cone before eating.

If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

This recipe can easily be doubled to serve eight, instead.

Get your pan nice and hot. If you have a cast-iron skillet, now’s the time to use it.

A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.

These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.