Easy

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.

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.

These simple, flavorful walnuts go perfectly with our Herbed Baked Brie.

Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.

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.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that’s been seasoned with fresh lemon juice and salt.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

This dashi recipe is the base for countless Japanese dishes. This method requires just 30 minutes to soak the kombu.

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a meal to make with this, go to Chorizo and Shrimp Paella.

Rinsing the rice before cooking ensures the grains will be fluffy and separated, not gluey.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.