Let’s just say that there aren’t too many salads in here.
Growing up, you had a favorite family dinner. Maybe it was Mom’s bacon-wrapped meatloaf. Maybe it was Dad’s sloppy Taco Tuesday production line. Maybe it was Nonna’s fettuccine alfredo or your sister’s chicken noodle soup. You walked through the door, looked at the stove, and let out a “Yessssssssssss.” These are the recipes that you grew up with and will never grow out of.
The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.
These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.
This recipe is super-versatile—you can use carrots and celery instead of a bell pepper, sweeten the Joes with brown sugar instead of molasses, and omit the chili powder and red pepper if you like a milder filling. The chips and pickles, however? Non-negotiable.
We know ricotta is a traditional addition to baked ziti, but it has a tendency to get dry and grainy when baked. Our update uses a creamy Parmesan béchamel, in addition to a tangy tomato sauce, which together make for a super flavorful finished dish—that won’t dry out in the oven. This is part of BA’s Best, a collection of our essential recipes.
Our editor in chief’s idea of a perfect burger is simple, and all you need is a skillet.
Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.
Trying to slice into this eggplant Parmesan while it’s molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving. This is part of BA’s Best, a collection of our essential recipes.
It’s important to season the dough with garlic powder first so it can adhere, then follow with a dusting of flour so the garlic knots won’t stick to each other as they rise.
Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA’s Best, a collection of our essential recipes.
Seasoned stock keeps this meatloaf juicy and flavorful. A doctored ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself. This is part of BA’s Best, a collection of our essential recipes.
If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. It will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries. You’ll soon be making this shrimp fried rice recipe all the time.
We cut corners on the classic Italian dish—using bacon and skipping the multiday air-drying process. It’s not traditional, but it sure is delicious.
Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you’re running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA’s Best, a collection of our essential recipes.
Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. One of our food editors says this chicken adobo recipe is actually the greatest of all time.
Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA’s Best, a collection of our essential recipes.
The only slow cooker chili recipe you need. This recipe can also be easily doubled.
Undercooking the pasta is key; it’s what ensures the casserole won’t be mushy after baking. And the potato chips add crunch to every bite in this nouveau tuna casserole recipe. This is part of BA’s Best, a collection of our essential recipes.
If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.
This pulled pork recipe comes with a killer North Carolina bbq sauce. This is part of BA’s Best, a collection of our essential recipes.
Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.
For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor. This is part of BA’s Best, a collection of our essential recipes.
We love the way that roasting intensifies the flavor of canned tomatoes. While we’re pretty obsessed with the texture of bucatini, a strand pasta with a hole running through it, this dish is every bit as delicious with spaghetti, linguine, or even rigatoni.
For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break). Learn how to make this recipe and more in our online cooking class with Sur la Table.
The only not-last-minute thing about this recipe? Thawing the puff pastry. Make sure to put it in the refrigerator the night before making this dish. This is part of BA’s Best, a collection of our essential recipes.
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.
Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better. This is part of BA’s Best, a collection of our essential recipes.
Stuck in a salmon rut? We got you. You’ll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there’s no better application for it than this beyond-simple weeknight favorite.
Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.
This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.
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.
Granted, we would eat pretty much anything topped with mashed potatoes, but, reinforced with bacon and red wine, the lamb ragù base for this shepherd’s pie recipe stands on its own.
SOURCE: Bon Appétit, Alex Delany