Cheese

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

This is also great with maple syrup; you can use any kind of pear or apple, too.

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

The parcooking is essential for a tender result, but the extra effort’s worth it.

A whole vanilla bean takes this supremely creamy, wonderfully rich, classic New York–style cheesecake to pro-level.

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.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

Room temperature cream cheese and butter are key to a smooth frosting (cold ingredients will form hard beads). Take them both out of the refrigerator three hours ahead of time.

Breakfast just got a major upgrade.

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.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

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

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

Coat seared ground pork in a Thai-inspired glaze, then scatter over fried wonton wrappers, and pile on the nacho treatment with two kinds of cheese, pickled jalapeños, and a shredded cabbage and cilantro salad.

Not into kale? Use chard or another hearty green instead.