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You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.

Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.

Make sure the vodka cooks for a full minute or two to evaporate all the booziness.

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.

Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.

Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)

Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.

A smaller chicken (something in the two- to three-pound range) will fit in a cast-iron skillet and can go straight from oven to table.

Make sure the butcher cuts the marrow bone in half for you.

Ask your butcher for a square piece of pork belly: It’ll make for even slices and a good fat-to-meat ratio.

We stole your nonna’s ziti and took it on a self-discovery tour of Middle-Eastern flavors. Sorry—it doesn’t want to come home.

Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.

One of the centerpieces of Butch Anthony’s outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We’ve adapted the method for a regular oven.

How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

Use just one type of bean to ensure even cooking.

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo. 

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.

Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).