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The chipotle butter is also great for topping fish fillets or melting over pasta.

Now’s the time to be on the lookout for real baby carrots instead of those imposters wilting in plastic bags across America. Here, they’re roasted in a spicy honey glaze to serve alongside an Easter-worthy roast.

Gigante beans are our favorites, but almost any bean will be delicious this way. Smaller white beans, like cannellini, will cook more quickly.

We made tender short ribs even more irresistible with subtle five-spice powder and a bright root vegetable mash.

Freshly squeezed orange juice and dried chiles make short ribs mouthwateringly irresistible.

The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

These aren't sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.

Leftover sauce? Bring a pot of water to boil: It's pasta night.

Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.

After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.

The secret to this silky, lemony sauce is plenty of butter, and the courage to use it all.

We're into the ruffles-on-ruffles look you get from using reginetti noodles and Savoy cabbage, but any short pasta and green cabbage can be used in their place.

Chef Krajeck serves a similar dish at Rolf and Daughters; his hazelnut broth adds a clever layer of flavor.

Don't laugh—good gluten-free pastas exist.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

Toasted breadcrumbs, tossed with horseradish and rosemary, give this rich, filling pasta a vibrant finishing touch.

Sauté ground lamb with cooked lentils and plenty of spice for a lightning-fast weeknight dinner—then pile extras into a rice bowl or pita pocket for lunch the next day.