Easy

When matzo meets kimchi pancakes: a love story.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

Make this once; sprinkle on salads all week long.

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Finishing this dish with coconut milk retains its sweet flavor.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

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.

Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.

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

This chai is definitively ginger-forward. Feel free to add a little more maple syrup if you like it on the sweeter side. This is part of BA's Best, a collection of our essential recipes.

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.

Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.

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.

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.