Meal Prep

Digging into these wet nuts is like getting the best part of the ooey-gooey pecan pie: the rich brown butter brings out the nuttiness of the pecans and walnuts, and tangy orange juice helps balance the sweet filling. Serve them over ice cream, with chocolate mousse, or with our Build-Your-Own Thanksgiving Pie Bar.

To answer your question, yes, homemade is way better. This sauce pairs perfectly with Buxton Hall's Hushpuppies. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it.

Combined with coconut milk, it’s the base for your next Thai curry.

There are three distinct, fundamental steps here: 1) weigh, 2) mix, and 3) chill. Once you've chilled your dough overnight, you can proceed with rolling, panning, pre-baking (if needed), and finishing your pie.

When late-season and bruised tomatoes show up at the market, stock up.

Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.

An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.

All the rejuvenating powers of your grandmother's chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

When coming up with a vinegar sauce for Fette Sau, I didn't want something that was too obviously connected to any specific regional barbecue. (North Carolina 'cue employs a sauce that's either vinegar and spices, in the eastern part of the state, or the same with the addition of tomato, in the west; South Carolina adds mustard to its vinegar sauce.) And I wanted a vinegar sauce that would work equally well with all kinds of smoked meat—not just the pork it's usually paired with. This sauce will add brightness to pulled pork, and it has enough depth to stand up to beef and lamb.

These herbaceous pickles combine spicy ginger with bright dill. Although cucumbers are classic, cherry tomatoes or green beans would also work well in this brine.

A tart huckleberry drinking vinegar (you can try it with different berries) gives club soda some kick.

You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.