Author: Inaki Aizpitarte
Author: Douglas Keane
The cake takes its name from the wife of Jack Turner's former headmaster, but the recipe is reportedly an ancient Scottish one. Aluminum foil stands in for the traditional newspaper.
Author: Sara Deseran
Author: Shelley Wiseman
Author: Edward Lee
Author: Joanne Chang
Author: Bon Appétit Test Kitchen
Author: Anita Lo
Author: Chris Morocco
Author: Marcel Desaulniers
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
Author: Jessica B. Harris
Author: Marcella Hazan
Author: Dave Lieberman
Author: Shirley Cheng
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.
Author: Bon Appétit Test Kitchen
Author: Chris Fischer
Author: Bill McKibben
Author: Lachlan Mackinnon-Patterson
Author: Melissa Hamilton
Author: Sarah Patterson Scott
Ratatouille doesn't have to take ages! Just make sure you chop all the vegetables to roughly the same, small size, so they cook quickly and evenly.
Author: Joe Wicks
Author: Bon Appétit Test Kitchen
Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Author: Alison Roman
Author: Alison Roman
Author: María Del Mar Sacasa
Author: Yotam Ottolenghi
Author: Cat Cora
The secret to the fudgiest, most chocolaty brownies is cocoa powder-not melted chocolate. We borrowed chocolate expert Alice Medrich's technique, then added a cream cheese topping for tangy balance. Don't...
Author: Sarah Jampel
Why you'll make it: Because it's a grilled spin on a take-out favorite, made better with out-of-the-ordinary toppings. Purchased pizza dough can be used instead of homemade, if time is short.
Author: Molly Stevens
Author: Alison Roman