Easy

“I love the crunch and juiciness that the pomegranate seeds can bring to a rice dish. It brightens everything up.” -Elenaore Park, recipe tester

You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.

If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

This spicy pork ribs recipe is all about the glaze. It also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

A simple white wine pan sauce brings this one-skillet dinner together.

Pomegranate adds an appropriately seasonal touch and almonds add a crunch to this Museli.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts.

Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.

Step one: Buy tamarind concentrate. Step two: Make this spin on a classic whiskey sour.

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

This Mustard-Crusted Branzino is great butterflied—a quick and easy method for cooking a whole fish. Ask your fishmonger to do it for you.

The BA Test Kitchen likes Grade B maple syrup; it adds a deep rounded flavor to this blackberry syrup recipe.

This spinach is great on its own, but paired with a quick-cooking protein like flounder, you have dinner in about 20 minutes.

Compound butter is a great way to get flavor into a roast chicken. Here's a Thai-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a Turkey-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a North African-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a Russian-inspired version

This compound butter uses many of the warm spices—turmeric, cumin, cardamon, etc.—found in many Indian curries, and adds a lot of flavor to roast chicken.

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing.

A simple, straightforward cornbread that we’d happily serve alongside a bowl of chili on any other day of the year.