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You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.

If you don't have each and every grain listed, don't stress. Use what you've got—just bump up the quantity.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

It can be hard to gauge what's happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

Morales insists it's not a Russian party without this retro seafood salad on the table.

Pekin (also known as Long Island) duck is the most common variety for whole ducks, and their size makes them great for roasting. Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.