Alex Lau

These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake Recipe.

The word “buttery” is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

Why choose between boiled or fried? The key to these pierogies is doing both. 

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

What makes this peanut butter cookie recipe The Best? Well, there’s a few reasons actually. We call for natural peanut butter so that you can dial the sugar and salt amounts exactly. Instead of just adding roasted peanuts from the can, we roast them a second time for even more peanutty flavor. And the pan of water in the oven creates a burst of steam that gives the finished cookies the perfect crunchy-chewy texture. Now you know! This is part of BA's Best, a collection of our essential recipes.

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.

The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!

To bake or cook with the finished ghee, figure ½ tsp. infused butter per portion (e.g., make 24 cookies from 2 oz. butter). Wait at least one hour after eating before having more—it can easily take that long for the effects to be felt, and you don’t want to overdo it.

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 ideal for a brunch party; the entire casserole can be assembled the night before so all that’s left to do is bake it the next day. And let’s be real: We’d happily eat it for dinner, too.

This chai is definitively ginger-forward. Feel free to add a little more maple syrup if you like it on the sweeter side. This is part of BA's Best, a collection of our essential recipes.

Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

Use whatever bread you have lying around, but we like the earthy flavor combo of rye and beets.

All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).