The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to...
Author: Matt Lewis
Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.
Author: Selma Brown Morrow
The goal of longevity noodles is to create one long, slick, uniform strand, gently pulled over and over again until you get the right thickness.
Author: Jason Wang
Author: Ted Allen
Author: Lillian Chou
Author: Frank Stitt
Author: Arthur Schwartz
Author: Roy Yamaguchi
Author: Tasha de Serio
Author: Donald DiPalma
Author: Marge Perry
We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.
Author: Deb Perelman
Author: Melissa Roberts
Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.
Author: Zoe Singer
Author: Alex Jamieson
Author: M. J. Adams
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody Mary garnish. Here's the recipe.
Author: Kevin West
Author: Suzanne Goin
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Michael Thompson
Author: Bon Appétit Test Kitchen
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before...
Author: Ian Knauer
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
Author: Bon Appétit Test Kitchen
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
Author: Paul Grimes