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: Melissa Hamilton
Author: Marcel Desaulniers
Author: Joanne Chang
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: Anita Lo
Author: Marcella Hazan
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: Chris Fischer
We were over the moon at how the little bits of toast retained their crunchy, buttery, and, well, toasty qualities in the midst of all the rich, creamy coolness.
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: Cat Cora
Author: Mindy Segal
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
Author: Jessica B. Harris
Author: María Del Mar Sacasa
Author: Alison Roman
Author: Bill McKibben
Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Author: Alison Roman
Author: Fran Love Taylor
Author: Gretchen Davis
Author: Shirley Cheng
Author: Raji Jallepalli
Author: Dave Lieberman
Author: Alison Roman
Author: Josie Le Balch
Author: Deborah Snyder