The Bon Appétit Test Kitchen

Spoon gingery, slow-cooked beef and vegetables over wide rice noodles for a warming, soul-satisfying dinner.

Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.

This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

The longer the spices infuse in the rum, the more flavorful it will be.

We think our wedge salad recipe is the ultimate iteration, but we're not opposed to innovation—like these embellishments and swaps.

Keep this staple in your fridge so you'll have it on hand for nonalcoholic cocktails and, of course, their boozy counterparts.

There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite upgrades.

Use a pre-made custard as your base and paddle in a sweet-and-boozy cherry and bourbon topping.

To make this easy ice cream, strain hot custard over semi-sweet chocolate and fold in malted milk balls once the custard has cooled.

Spicy Sichuan pepper, which delivers a numbing effect along with nuanced heat, will leave your lips buzzing. Use any leftover chili oil in dressings or marinades.

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).