Easy

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

Seasoned stock keeps this meatloaf juicy and flavorful. A doctored ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself. This is part of BA's Best, a collection of our essential recipes.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Any combo of nuts will taste delicious in this simple filling for your next batch of buttery hamantaschen.

This recipe for the triangular filled sweets eaten during the Jewish holiday of Purim yields tender, buttery cookies.

Honey and sugar mellow the natural bitterness of poppy seeds. For the hamantaschen recipe, see here.

This date-orange filling is one of three filling varieties you can use in our hamantaschen recipe.

To feed a larger group for breakfast, double the recipe and keep pancakes warm in a 250° oven between batches.

The salt acts as an abrasive to help break down the herbs. The mixture is quite salty as a result, so season sparingly at first, then to your liking.

Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.

This popcorn captures the essence of even the most addictive flavored chip or corn puff, without the dairy or fluorescent-orange food coloring.

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.

For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve with a knife for spreading on the toasts.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.

Try this one out on your Campari and soda lovers.

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.