Dawn Perry

Any combo of nuts will taste delicious in this simple filling for your next batch of buttery hamantaschen.

Honey and sugar mellow the natural bitterness of poppy seeds. For the hamantaschen recipe, see here.

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

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.

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

Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.

The salt acts as an abrasive to help break down the herbs. The mixture is quite salty as a result, so season sparingly at first, then to your liking.

Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.

This popcorn captures the essence of even the most addictive flavored chip or corn puff, without the dairy or fluorescent-orange food coloring.

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.

For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve with a knife for spreading on the toasts.

The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

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

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

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

The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.

The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.

We know raisins are controversial in rice pudding, so rather than fan the flames, we kept them separate. (But guys, there’s rum.) This is part of BA's Best, a collection of our essential recipes.

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.