Bon Appétit

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

Lush pork, toothsome noodles, and a heady broth you can't stop slurping—it's no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

We think our wedge salad recipe is the ultimate iteration, but we're not opposed to innovation—like these embellishments and swaps.

Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.

We love using preserved lemons in the BA kitchen, and Philip Krajeck's recipe makes the best we've ever tasted. They take 10 minutes to prep and need only two weeks to cure. Sure, you can buy preserved lemons at specialty stores, but when the end result is this good, we say make your own.

Key when making this batter: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.

To ensure the snow-white color of this soup, don't let the onions brown.

Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.

"This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings," says Evans. His method also works with skinless turbot, flounder, or sole fillets

Feel free to play with different herbs in the chimichurri recipe—that's what these brothers and co-chefs have always done: "When we were younger, our mom would buy lots of herbs, but she'd never use them," says Michael. "So we'd just blend them with garlic, oil, and vinegar."

An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.

The shape of the crystals varies quite a bit from brand to brand, so measuring kosher salts by weight is the most reliable method. Not ready to invest in a scale? See the box below for volume conversions.

This dish is only as good as the crab it's made with; buy the best you can get.

Sherry is an "It" cocktail ingredient, with enough heft to build a drink around but still relatively low in alcohol.

This dish is called misticanza ("mixed greens") on the Ava Gene's menu. You can sauté whatever leafy greens you like or happen to have on hand; it's an ideal way to use up those slightly past their prime.

As co-chefs, Hudman and Ticer see each other daily, but the old friends still cook together on days off. "Andy does the steak," says Hudman, "and I do the pasta."

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.

If you'd like, let the croutons sit in the pepper mixture until the bread is fairly soft; it'll soak up the flavorful dressing.