The Bon Appétit Test Kitchen

Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.

Pork and beans never had it so good. This Spanish riff on French cassoulet pairs large, meaty beans with fresh sausages under a breadcrumb crust. Save time by quick-soaking the beans.

We love the way these quickly pickled, supercrisp pears play off the briny and intense kimchi.

Serve these sweet and savory potatoes as a side dish for pork or duck, or as a main course with a salad on the side.

A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.

A little of this Chinese-style spiced salt goes a long way. Serve it in small bowls for dipping, or sprinkle it over fried chicken.

Serve this simple compote with yogurt for breakfast, or spoon it over ice cream for dessert.

Skip the bacon if you like and substitute 2 tablespoons melted butter instead.

Southern cooks use their chile-infused vinegar to add a tart, floral kick to dishes like chicken or greens. You can also use it to wake up salad dressings. Customize it by adding bourbon or fruit liqueur and using your favorite chiles.

To easily roll out chilled store-bought dough, soften it first on a baking sheet set over a bowl of hot water.

Pounding beef into thin "Milanese"-style cutlets makes portions look even bigger than they are. This recipe also works well with veal, pork, or chicken.

Iceburg and watercress get stir-fried with just a little bit of flavorful sausage in this lightning-fast weeknight dinner.

Pickled red onion adds crunch and punch. Serve with crudités.

Lots of oozy cheese and garlic make these vegetarian heros hearty enough to satisfy the most ardent carnivore.

Puttanesca isn't just for pasta. Anchovies and olives punch up a sauce hearty enough to stand up to meat or fish.

A rich dose of stout adds big flavor to these fudgy, chocolate-glazed brownies.

When we're not drinking Manhattans, we'll take an Old Pal. Usually made with rye, we prefer it with bourbon (the higher the proof, the better).

Tie 3 rosemary sprigs together with kitchen twine and use as a brush to slather this fragrant honey over everything from biscuits to chicken.

Buttermilk is the tangy heart and soul of so many of our favorite Southern foods. Sadly, the supermarket stuff is "eh" at best. So we make our own.