Quick

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Something totally unlike the big Thanksgiving meal: light, fresh, and full of Asian flavors.

When shopping for this sunchokes recipe, you may find them under the name Jerusalem artichokes. Balsamic vinegar smacks some sass into them.

Cutting endive into long, layered spears gives it an elegant look.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.

You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan. Learn how to make this recipe in this video.

Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.

Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

Meat-free but not too virtuous, it’s healthy and satisfying.

Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.

Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.

Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

Don't be shy about letting your onions get some char.