Main

This genius method for encases several thin slices of pork in an especially crunchy tonkatsu coating. The meat stays super juicy during the quick frying time.

This brine will add both moisture and flavor to your birds.

This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

To develop deep, satisfying flavor in this home-style Japanese beef curry recipe from chef Sylvan Mishima Brackett’s San Francisco izakaya Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand, use leftover short ribs or spareribs, try some Chinese sausage, or skip the meat altogether. The technique is what is key here, not the specific ingredients.

Check your authenticity meter at the door. This ramen isn’t traditional, but it sure is speedy, and delicious.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.