Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.
Author: Claire Saffitz
Author: Ruby Tandoh
Author: Justin Yu
Author: Maggie Ruggiero
Author: Chuck Hughes
Author: Jill Silverman Hough
Author: Mark Overbay
Author: Dorie Greenspan
We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.
Author: Dr. Andrew Stanek
Chocolate wafer cookies and coconut whipped cream layer up into this impeccable no-bake dessert. Frost the outside of the cake with more whipped cream if you like, or leave it "naked" with the layers visible...
Author: Jessie Sheehan
Author: Matthew Mitchell
Author: Maria Helm Sinskey
Author: Carla Lalli Music
Author: Bon Appétit Test Kitchen
Cooking the chicken legs over indirect heat gives them time to render fully and start to crisp so they won't become gluey when glazed.
Author: Chris Morocco
Author: Faith Heller Willinger
Author: Alison Roman
Author: Catherine McCord
Author: The Epicurious Editors
Author: Sue Li
Author: Ruth Cousineau
Author: Dave Kovner
Author: Tanya Wenman Steel
Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: David Guas
An easy Tiramisu recipe. This dessert had its heyday on American menus about 15 years ago. The popularity of tiramisu never wavered in Rome, however, where it continues to be served at dinner parties and...
Author: Kemp Minifie
Author: Jennifer Iserloh
Author: Clifford A. Wright
Author: Melissa Roberts
Line the tortilla press with plastic and the dough will peel right off.
Copious amounts of kale were sacrificed in my pursuit of a kale energy bar. On my umpteenth attempt at puréeing the leaves into gooey-green glue, inspiration struck: why not incorporate the kale in crispy...
Author: Camilla V. Saulsbury
Check your authenticity meter at the door: This is the speediest, least traditional-and most fun-ramen ever invented.
Author: Jesse Houston