Side

The classic Pecorino and black pepper combination is delicious on way more than pasta. Try it on veg and rice, too.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. 

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

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.

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

Delicious on its own or stirred into oatmeal or yogurt; also great as a side for pork chops and potato pancakes.

The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

In Japanese, the word for food is the same as the one for rice. Without it, a meal is not a meal. The real genius of rice is revealed when you think about it in reverse: Add just about anything to a bowl of it and, voilà! you’ve got dinner. But don’t think of it as a throwaway fill-you-up starch. Properly cooked short-grain white rice is a craveable study in subtlety and texture, to be mixed and matched at will.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other.

This deep savory dressing makes simply cooked vegetables come to life.