Quick

The longer the spices infuse in the rum, the more flavorful this dark and stormy will be.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

This royal icing recipe is the only decorating icing you'll ever need.

The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.

"During my early career as a touring musician, I needed to find more remedial ways to stay healthy. Echinacea tea, honey, and ginger root all became musts in my arsenal of Gypsy medicine." —Giuseppe Capolupo, Bar Marco, Pittsburgh

"The finished concoction is quite spicy; remove the seeds and ribs from the chile to take it down a notch." —Zac Overman, Fort Defiance, Brooklyn

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.

"If rum won't give you that warming glow of wellness, the hot tea will." -Benjamin Schiller, beverage director of The Berkshire Room

“I love the crunch and juiciness that the pomegranate seeds can bring to a rice dish. It brightens everything up.” -Elenaore Park, recipe tester

If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

The BA Test Kitchen likes Grade B maple syrup; it adds a deep rounded flavor to this blackberry syrup recipe.

A simple white wine pan sauce brings this one-skillet dinner together.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts.

Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

This Mustard-Crusted Branzino is great butterflied—a quick and easy method for cooking a whole fish. Ask your fishmonger to do it for you.

This spinach is great on its own, but paired with a quick-cooking protein like flounder, you have dinner in about 20 minutes.

The month of November is for the birds—turkey, duck, goose, and so on. For now, forget about the fowl, and feast on these feather-free recipes

Compound butter is a great way to get flavor into a roast chicken. Here's a Turkey-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a North African-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a Russian-inspired version

This compound butter uses many of the warm spices—turmeric, cumin, cardamon, etc.—found in many Indian curries, and adds a lot of flavor to roast chicken.