Easy

This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.

Make sure the vodka cooks for a full minute or two to evaporate all the booziness.

The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.

If you don’t have both spices, it’s okay to omit one or the other.

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. 

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

We’re partial to the grenadine from Jack Rudy Cocktail Co.

Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

Ron Zacapa Centenario is a dark rum produced in Guatemala and adds warm, sweet, and smoky flavors to any cocktail.

The low oven temp and long bake time allow these nuts to take on rich flavor without burning.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.

Of this take on a martini, James Bond quipped, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made.” What he said.

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

Use your newly skinless thighs in a braise.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

This is also great with maple syrup; you can use any kind of pear or apple, too.

Serve with celery sticks for dipping, use in place of mayo on tomato sandwiches, or dress salads with it (duh!).

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.