Quick

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

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.

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.

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

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.

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.

These ground pork recipes are easy, nutritious, and versatile.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

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.

Whether you're pressed for time or just lazy, you're gonna love this ready-in-five minutes, no-stove-required granola.

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

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

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

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.