Alison Roman

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Quick-cooking squid is perfect for a weeknight dinner. Look for it at a reputable fish monger or in your grocer's freezer section.

It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.

These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

These breezy cocktails are the kind of thing you can drink all afternoon.

Planning a spring dinner party? This is the entree you’re going to want to put on your menu.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

Don't wait too long before inverting this tart; the caramel will stick if it gets cold.

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

The hot toddy is not simply a mixture of hot water and booze. It's a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it's just as good when you're healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.

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

We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.

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.

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