Sear
Sea Scallops With Celery Root and Meyer Lemon Salad
Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.
Salmon With Cucumber–Yogurt Sauce and Carrot Salad
The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.
Seared Mushrooms With Garlic and Thyme
Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side.
Slow-Cooker Indian Spiced Chicken with Tomato and Cream
This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.
BA's Best Slow-Cooker Beef Chili
The only slow cooker chili recipe you need. This recipe can also be easily doubled.
Lambs in a Blanket with Cilantro Yogurt
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.
Apple and Fontina Grilled Cheese
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.
Duck Confit Crostini with Pickled Cherries and Duck Cracklings
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.
Cast-Iron Skillet Pork Chops
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.
Chicken with Turnip and Pear
Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.
Thai Duck and Grapefruit Salad
“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester
Scallops With Herbed Brown Butter
Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.
Swordfish with Black-Eyed Pea Sauce Vierge
Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.
Open-Face Sausage and Peppers Sandwiches
Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.
