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This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.

A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

This isn’t a super-saucy chicken curry; the aromatics from the coconut chicken will brown in the pan, yielding lots of yummy crisp bits.

Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Caramelized onions and poblano peppers would be delicious and will lighten up the filling.

Citrus segments get saucy in our play on duck à l’orange.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. This is part of BA's Best, a collection of our essential recipes.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

Use whatever bread you have lying around, but we like the earthy flavor combo of rye and beets.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.