Christopher Testani

Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.

The only better than not having to turn on the oven for this pie is that you can also make it ahead.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.

The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!

It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.

These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.

These breezy cocktails are the kind of thing you can drink all afternoon.

Gigante beans are our favorites, but almost any bean will be delicious this way.