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Bacon and a handful of pantry spices go a long way in transforming an ordinary can of beans.

Bacon BBQ Baked Beans

(about 15-ounce) cans pinto beans

onion

red bell pepper

garlic

bacon

olive oil

barbecue sauce

ketchup

apple cider vinegar

brown sugar

molasses (not blackstrap)

yellow mustard

Worcestershire sauce

smoked paprika

Substitutions: Pinto beans are classic for this dish, however any cooked bean works! Try any combination of chickpeas, kidney beans, and/or butter beans. Prefer to cook your own beans? Use 5 1/4 cup cooked beans.Storage: Refrigerate leftovers in an airtight container for up to 5 days. 

The Kitchn

Laura Rege

Step 1

Arrange a rack in the middle of the oven and heat the oven to 375°F. Finely chop 1 medium yellow onion. Stem, seed, and finely chop 1 medium red bell pepper. Coarsely chop 5 large garlic cloves.

Step 2

Arrange 4 slices thick-cut bacon in a single layer in a large cast iron or ovenproof skillet. Cook over medium heat, flipping halfway through, until golden-brown and crisped, 10 to 14 minutes total. Meanwhile, drain and rinse 3 (about 15-ounce) cans pinto beans. 

Step 3

Transfer the bacon to a paper towel-lined plate. Discard all but 1 tablespoon of the bacon fat from the pan and return the pan to medium heat. Add the onion, bell pepper, and 2 tablespoons olive oil. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until lightly golden, about 2 minutes more. 

Step 4

Add 1 cup barbecue sauce, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons packed light brown sugar, 2 tablespoons molasses, 1 tablespoon yellow mustard, 2 teaspoons Worcestershire sauce, and 2 teaspoons smoked paprika, and stir until well-combined. Add the beans and stir to combine. Bring to a boil. 

Step 5

Arrange the bacon on top of the bean mixture, then cover the skillet with a lid or aluminum foil. Transfer the pan to the oven and bake for 30 minutes. Uncover and bake until the mixture is bubbling, about 5 minutes more. It will continue to thicken slightly as it cools. Serve warm.

White hot chocolate is a tasty take on the traditional drink.  

White Hot Chocolate

white chocolate chips (1 1/2 cups)

milk

heavy cream

vanilla extract

salt

Marshmallows

Whipped cream

nutmeg

Ingredients: Use high-quality white chocolate chips and vanilla extract for the best flavor. Substitutions: For a slightly less rich hot chocolate, substitute half-and-half for heavy cream, or replace heavy cream with another cup of whole milk.Peppermint variation: Add 1/4 teaspoon peppermint extract in Step 1. Spiked variation: Remove the hot chocolate from the heat, and add 1 to 2 ounces rum, bourbon, or Kahlúa. Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat.

Amanda Gryphon

Place 8 ounces white chocolate chips, 3 cups whole milk, 1 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt in a medium saucepan over medium-low heat. Bring to a simmer and cook, stirring frequently, until the chocolate is melted and the mixture is smooth, 5 to 7 minutes.

Pour into mugs. Serve with marshmallows, whipped cream, or a pinch of grated nutmeg, if desired.

This easy and fast roast beef is the no-fuss recipe your holiday menu needs. 

Eye of Round Roast

1 (2 1/2- to 3-pound) beef eye of round roast (2 1/2- to 3-inches thick)

kosher salt,

black pepper, plus more as needed

parsley

capers

unsalted butter

beef broth

cornstarch

Dijon mustard

white wine vinegar

Make ahead: If serving as a roast, it’s best to make and serve right away. But if using the roast to make sandwiches, you can prepare the roast up to 3 days in advance and refrigerate it, wrapped tightly, until ready to serve. Slice when ready to serve.Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Trim the excess surface fat from 1 (2 1/2- to 3-pound) beef eye of round roast if needed. Pat dry with paper towels and season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 1 hour. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F. 

Pat the roast dry with paper towels once more before cooking if needed. Heat a large oven-safe high-sided skillet, preferably cast iron, over medium-high heat. When hot, add 2 tablespoons olive oil and the roast. Sear until browned on all 4 long sides, 3 to 4 minutes per side. Transfer to a plate. 

Drain the excess fat from skillet. Wipe the skillet clean with paper towels and return the roast to the pan. Transfer to the oven and roast until medium-rare (120°F on an instant-read thermometer), 15 to 20 minutes total or about 7 minutes per pound. 

Transfer the roast to a clean cutting board and let rest for 15 minutes. Meanwhile, finely chop 2 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and chop until you have 2 tablespoons. Drain 1 tablespoon capers and coarsely chop.

Place 2 tablespoons unsalted butter in the skillet; the skillet will be very hot and the butter will melt and brown quickly. Add the garlic, whisk to combine, and return the skillet to medium heat. Cook, stirring often, until fragrant and light golden, about 1 minute. Add 2 cups beef broth, any accumulated juices from the roast, 1 tablespoon cornstarch, and 2 teaspoons Dijon mustard. Whisk until well combined. 

Step 6

Increase the heat to medium-high and bring to a boil. Boil, whisking occasionally, until thickened to gravy consistency, 4 to 5 minutes. Remove the pan from the heat. Add the capers and 1 tablespoon white wine vinegar and stir to combine. Taste and season with more kosher salt and black pepper as needed. Keep warm until ready to serve.

Step 7

Just before serving, add the parsley to the gravy and stir to combine. Very thinly slice the eye of round roast across the grain and serve with the gravy spooned on top.

This quick and easy ragù made with ground beef, crushed tomatoes, garlic, and spices, is sure to become a weeknight go-to.

The Best Spaghetti with Meat Sauce

beef

kosher salt, divided, plus more for the pasta water

oregano

black pepper

red pepper flakes (optional)

tomatoes

spaghetti

balsamic vinegar

Parmesan cheese,

Make ahead: The sauce, without the pasta water, can be made a day in advance and stored in an airtight container in the refrigerator. Alternatively, it can be frozen for up to 3 months. Let the sauce thaw in the refrigerator overnight. Rewarm the sauce in a saucepan over medium heat while you cook the pasta. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Sheela Prakash

Finely chop 1 medium yellow onion and mince 3 garlic cloves. Heat 1 tablespoon olive oil in a large high-sided skillet over medium-high heat until shimmering. Add the onion, garlic, 1 pound lean ground beef, 1 teaspoon of the kosher salt, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes, if using. Cook, breaking the beef up into small pieces with a wooden spoon, until the beef is cooked through, 5 to 7 minutes. 

Carefully pour in 1 (28-ounce) can crushed tomatoes and season with the remaining 1/2 teaspoon kosher salt. Bring to a boil. Reduce the heat to medium-low and gently simmer uncovered until the sauce is slightly thickened, about 20 minutes. 

Meanwhile, bring a large pot of salted water to a boil. Add 1 pound dried spaghetti and cook for 1 minute less than the package instructions for al dente, about 9 minutes. Reserve 1 cup of the pasta cooking water and drain the spaghetti.

Return the pasta to the pot. Add the sauce, reserved pasta cooking water, and 2 teaspoons balsamic vinegar, and toss to combine. Bring to a simmer over medium heat, tossing continuously, until the sauce coats the pasta and everything is evenly combined, 1 to 2 minutes. Serve in bowls topped with lots of grated Parmesan cheese.

For the tender, juicy wings with the crispiest skin, opt for frying rather than baking.

Extra-Crispy Fried Chicken Wings

canola oil, for deep-frying

chicken

kosher salt, divided

all-purpose flour

paprika

garlic powder

onion powder

cayenne pepper

Storing: For the crispiest, tastiest wings, enjoy these warm out of the fryer. However, leftovers can be refrigerated in an airtight container for up to 5 days. Rewarm in an oven to re-crisp.

Heat 6 cups canola oil in a large pot or Dutch oven to 350°F. Fit a wire rack over a rimmed baking sheet, or line the baking sheet with paper towels. Season 2 pounds chicken wings with 1/2 teaspoon of the kosher salt and a few grinds of black pepper.

Place 1/2 cup all-purpose flour, 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and remaining 1/4 teaspoon kosher salt in a large bowl and whisk to combine. Add the wings and toss until each wing is well-coated.  

When the oil is ready, fry the wings in 2 to 3 batches: Add to the oil and fry until cooked through, golden-brown, and crisp, 5 to 8 minutes. Use a spider or slotted spoon to transfer wings to the baking sheet. Let cool 5 minutes before serving.

This ultra-creamy, tangy sauce only takes five minutes to put together. 

Comeback Sauce

lemon

mayonnaise

chili sauce,

neutral oil,

dry mustard

Storage: Refrigerate in an airtight container for up to 1 month.

Kristina Vänni

Prepare the following, adding each to a blender or food processor with the blade attachment as you complete it: Juice 1 large lemon until you have 1/4 cup, coarsely chop 1 medium yellow onion until you have 1/2 cup, and coarsely chop 2 garlic cloves.

Add 1 cup mayonnaise, 1/2 cup ketchup, 1/2 cup chili sauce, 1/2 cup safflower oil, 1 tablespoon Worcestershire sauce, 1 tablespoon paprika, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon dry mustard. Blend until smooth, about 1 minute. 

Soup + tacos = one dreamy bowl that rivals even the best chili.

Easy Taco Soup

(about 15-ounce) can pinto beans

beef (85% lean)

chicken broth

corn kernels

Rotel mild diced tomatoes and green chilies

(1-ounce) packets taco seasoning

Sour cream

cheddar cheese

Diced red onion

avocado

Gluten-free: To make this soup gluten-free, use a gluten-free taco seasoning.Storage: Refrigerate leftover soup in airtight containers for up to 5 days, or freeze for up to 3 months.

Dice 1 large yellow onion (2 cups). Thinly slice 4 garlic cloves. Rinse and drain 1 (about 15-ounce) can pinto beans.

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Increase the heat to high and add 2 pounds ground beef, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, using a wooden spoon to break up the meat into small pieces and stirring occasionally, until cooked through and a bit browned, 6 to 8 minutes more. 

Drain and discard the excess fat from the pot, then return the pot to medium-high heat. Add the beans, 3 cups low-sodium chicken broth, 2 1/2 cups frozen corn kernels, 1 (15-ounce) can diced fire-roasted tomatoes with their juices, 1 (10-ounce) can Rotel mild diced tomatoes and green chilies, 2 (1-ounce) packets taco seasoning, and the remaining 1 teaspoon kosher salt. Bring to a boil. Simmer until flavors meld, about 5 minutes. Serve warm with desired toppings. 

These sesame balls stuffed with black sesame filling are crunchy, chewy, and sweet. 

Sesame Balls

unhusked dried green mung beans

sugar

water, divided

untoasted black sesame seeds

black sugar (see Recipe Note)

water

sesame oil

sticky rice flour

raw white sesame seeds

Sugar: If you can’t find black sugar, the best substitute is another type of unrefined sugar with high molasses content, such as Chinese brown sugar (红糖), muscovado, piloncillo, or jaggery. If using refined brown sugar such as Domino’s, add 1 tablespoon molasses to 1/3 cup plus 1 tablespoon dark brown sugar.Mung bean paste: For a smooth rather than chunky mung bean paste, use husked mung beans, which are yellow.Storage: Store sesame balls in an airtight container at room temperature for up to 5 days. If they’ve gone stale and hard, soften them in the microwave and toast in the oven, or air fry at 325ºF for 5 minutes to re-crisp.

Zoe Yang

Step 1: Option 1: Mung Bean Filling

Place 1/2 cup unhusked dried green mung beans in a medium bowl and add enough cool water to cover by a few inches. Let soak uncovered at room temperature overnight.

Step 2: Option 1: Mung Bean Filling

Drain and rinse beans. Place in a small saucepan and add enough cool water to cover (about 1 cup). Bring to a boil over high heat. Reduce the heat to medium and simmer until the water is almost totally boiled off, stirring at the end to make sure beans aren’t sticking to the bottom, about 15 minutes. Skim off any foamy scum that rises as the beans cook.

Step 3: Option 1: Mung Bean Filling

Drain the beans. Transfer to a food processor fitted with the blade attachment and add 1/3 cup granulated sugar. Turn the motor on and drizzle in in 2 tablespoons neutral oil and 3 tablespoons of the water. Continue to process until a thick paste forms, adding up to 2 more tablespoons of water and scraping down the sides as needed, about 2 minutes. Transfer to a bowl. Cover and refrigerate for at least 20 minutes or up to 2 days to make it easier to shape.

Step 1: Option 2: Black Sugar Sesame Filling

Place 1/2 cup black sesame seeds in a large skillet over medium-low heat and toast, tossing occasionally, until fragrant, about 5 minutes. (Alternatively, toast for about 4 minutes in a 400°F oven or toaster oven.) Transfer to a food processor fitted with the blade attachment. Add 1/3 cup black sugar, 1 tablespoon water, and 1 tablespoon toasted sesame oil. Process until a very thick paste forms, stopping and scraping down the sides as needed. Transfer to a bowl. Cover and refrigerate for at least 20 minutes or up to 2 days to make it easier to shape.

Step 1: Make the rice flour dough: 

Place 2/3 cup water and 2 tablespoons granulated sugar in a small saucepan. Bring to a boil over medium heat to make the syrup. Meanwhile, place 1 cup plus 2 tablespoons sticky rice flour in a large bowl. 

Step 2: Make the rice flour dough: 

Immediately pour the syrup into the rice flour. Using a rubber spatula, mix until a smooth dough forms — the dough should get stickier and stickier as you work with it. Form the dough into a ball with a rubber spatula or bench scraper and spoon 1 tablespoon neutral oil over it, covering all exposed surfaces. Cover the bowl in plastic wrap and let the dough rest at room temperature for 30 minutes.

Step 1: Assemble and fry the dough balls:

Spoon out 1 level tablespoon filling (about 15 grams) and roll between your palms to form a firm ball. If the filling is too dry, mix in a spoonful of hot water into the filling before trying again. Repeat until you have 10 balls (you will have leftover filling).

Step 2: Assemble and fry the dough balls:

Place 1/3 cup hot water and 1 tablespoon sticky rice flour in a separate bowl and whisk until a sticky paste forms. This is the “glue” for your sesame seeds. Pour 1/2 cup raw white sesame seeds into a shallow plate. 

Step 3: Assemble and fry the dough balls:

Uncover the dough and touch with your hands: it should be much firmer and less sticky than before resting. Ideally, it should feel like fresh Play-Doh — pliable, but keeps its shape with no cracking. If it’s too hard or cracking, mix in a tiny bit of boiling water. If too soft and sticky, add a bit more rice flour. Working quickly, briefly knead the dough just to incorporate any residual oil, then divide it into 10 portions (about 1 1/2 tablespoons or 28 to 29 grams each). Cover the portions with plastic wrap.

Step 4: Assemble and fry the dough balls:

Fill the sesame balls: Lightly oil your hands. Roll 1 portion of the dough between your palms to form a smooth ball, then flatten into a disk about 3 inches wide and 1/4-inch-thick. Wrap the disk around a filling ball, making sure there are no air pockets, and smoosh the edges together so the filling is completely sealed inside. Roll the ball between your palms until smooth and place on a plate or baking sheet. Repeat with the remaining fillign and dough balls, re-oiling your palms as needed. The dough should be very pliable, but if it’s sticking to your oiled hands, add a little more flour.

Step 5: Assemble and fry the dough balls:

Pour enough neutral oil into a wok, large high-sided sauté pan, or Dutch oven to nearly submerge a dough ball. (In a 14-inch wok or 5 1/2-quart Dutch oven, this is almost 8 cups oil.) Heat on high heat until 300°F. Meanwhile, fit a wire rack over a baking sheet. Brush each ball with the sticky rice paste, then roll in the sesame seeds until completely coated and return to the plate or baking sheet.

Step 6: Assemble and fry the dough balls:

When oil is ready, turn off the heat. Gently roll all the dough balls down the sides of the wok (or lower the balls with a spider into the oil). The dough balls should be emitting very tiny bubbles as they acclimate to the oil, about 3 minutes. After a couple of minutes, the oil temperature will drop to about 250°F and the bubbles should slow. At this point, turn the heat on to medium-low. 

Step 7: Assemble and fry the dough balls:

Use wooden chopsticks or a spatula to gently move the balls around as they begin to fry. For the next 5 minutes or so, they will gradually expand and float as the water in the dough evaporates, and it’s very important to make sure the oil temperature stays below 300°F. It’s during this stage that your sesame balls may crack and leak — even if you did everything right! Sometimes it just happens, and if it does, use a strainer to scoop out any leaked filling immediately, as it can ruin your frying oil.

Step 8: Assemble and fry the dough balls:

Once the balls are fully floating, turn the heat to medium and use the underside of a skimmer or chopsticks to roll the balls around the pan in one direction — this ensures even cooking and that they each have a perfectly round shape. Continue frying the balls this way for at least another 5 minutes. The oil temperature should not exceed 320°F during this time. Continue cooking until the balls are golden-brown, about 7 minutes. Use a skimmer or slotted spoon to transfer the sesame balls to a wire rack. Let cool for at least 5 minutes before serving warm. 

This homemade pasta doesn&#x27;t even require a pasta maker.

Homemade Egg Noodles

all-purpose flour,

eggs

water, plus more as needed

Storage: Refrigerate cooked noodles in an airtight container for up to 5 days.

Place 1 1/2 cups all-purpose flour and 1/4 teaspoon kosher salt in a food processor fitted with the blade attachment. Pulse to combine. Add 2 large eggs and 1 teaspoon water, and pulse until couscous-sized crumbs form. Squeeze the dough between your hands: it should clump together easily without being too wet. If too dry, pulse in more water 1/2 teaspoon at a time. 

Transfer the dough out onto a work surface and gather into a ball. Knead until smooth and elastic, adding small amounts of flour to the surface if sticking, about 4 minutes. Form the dough into a ball then cover with plastic wrap and let it rest for 30 minutes. 

Cut the dough into 2 pieces. Keep one piece wrapped and roll out the other piece with a rolling pin into a large oval as thin as possible, about 1/16-inch or even paper thin. (The dough will thicken as it cooks.) If the dough is sticking, add more flour as needed. 

Using a chef&#x27;s knife or a pizza cutter, cut the dough into about 1/2-inch wide strips. Transfer to a parchment paper-lined baking sheet and repeat rolling out the remaining dough. 

To cook, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, stirring occasionally to prevent sticking, 3 to 6 minutes, depending on the noodle thickness. Drain and serve.

Let the slow cooker do the heavy lifting in this easy and crowd-pleasing cocktail appetizer classic. 

Slow Cooker Little Smokies

2 (12- to 14-ounce) packages, sausages

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Kelli Foster

Place 1 1/2 cups barbecue sauce, 1/2 cup light brown sugar, and 1 tablespoon Worcestershire sauce in a 3-quart or larger slow cooker and stir to combine. Add 24 to 28 ounces little smokies and stir to coat with the sauce. 

Cover and cook on the LOW setting until heated through and flavors have melded, about 2 hours. Stir once more and serve warm. 

This 10-minute sauce only calls for 6 ingredients. 

15-Minute Lemon Butter Sauce

shallot

lemons

unsalted butter, divided

Substitutions: You can use other leafy green herbs in place of the parsley, such as basil, cilantro, or tarragon. If using tarragon, reduce the amount and add gradually to taste.Storage: The sauce is best served immediately to ensure the butter does not separate from the sauce, but you can refrigerate leftovers in an airtight container for up to 5 days. Reheat gently. 

Dice 1 small shallot (about 1/4 cup). Mince 2 garlic cloves. Juice 2 to 3 lemons until you have 3 tablespoons juice. Pick and finely chop the leaves from 1 small bunch parsley until you have 3 tablespoons. Cut 6 tablespoons cold unsalted butter into 6 pieces.

Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the shallot and cook, stirring frequently, until shallot is beginning to soften, 1 minute. Add the garlic and cook, stirring frequently, until both garlic and shallot are light golden-brown, 1 to 2 minutes more.

Add the lemon juice then 1 cup low-sodium chicken broth. Increase the heat to medium-high and bring to a boil. Boil until sauce reduces by half, about 3 minutes. Reduce the heat to low. While whisking, add the remaining butter and continue to whisk constantly until all the butter is melted and incorporated. 

Add 1 teaspoon kosher salt and 1/4 teaspoon black pepper and stir to combine. Add the parsley and stir to combine. Taste and season with more kosher salt as needed.

Curing salmon to make homemade lox is much easier than you&#x27;d think. 

Homemade Lox

dill

allspice or juniper berries

salmon

General tips: Ask your fishmonger to remove any pin bones. Once sliced, don’t throw the salmon skin away! Make salmon “bacon.” Rinse the skin under water, removing all the cure. Thoroughly pat dry with paper towels and fry in a dry skillet over medium-high heat until crisp and golden on both sides. Storage: Store lox in an airtight container or resealable bag in the refrigerator for 3 to 5 days, depending on how long you cure it. You can freeze lox wrapped in foil and stored in an airtight container or resealable freezer-safe bag for up to 2 months. 

Tara Holland

Prepare the following, adding each to a medium bowl as you complete it: Finely grate the zest of 1 large lemon (1 1/2 teaspoons). Finely chop 1 large bunch fresh dill (1 3/4 to 2 cups). Lightly crush 1 teaspoon allspice or juniper berries, if using, in a mortar and pestle. (Alternatively, place berries in a resealable bag and crush using a rolling pin, a mallet, or the base of a heavy pan.)

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