Easy

A lighter, smoother, more grown-up guacamole.

Aguachile is a chile and citrus dressing that’s often paired with raw fish. You’ll want to drink this veggie version right from the platter.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA's Best, a collection of our essential recipes.

This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.

We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.

All you need are your hands, some friends, and permission to get a little messy.

Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.

Find dried hibiscus flowers at Mexican grocery stores, or buy tea bags at the supermarket.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

Three ingredients: Make sure they count. Great chocolate makes great truffles. These will soften quickly at room temperature, so chill them well before rolling, and don’t let them sit out before serving. This is part of BA's Best, a collection of our essential recipes.

Want even more truffles? Right this way, please.

Want even more truffles? Right this way, please.