A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
In this alcohol-free cocktail, the campfire smokiness of the Lapsang Souchong, (which is brewed strong, so that the tannins intensify), is such a good counterpoint to the sweet, tart stone fruit.
Author: Julia Bainbridge
Author: Melissa Roberts
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Author: Don Pintabona
Author: Ian Knauer
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Author: Laurie David
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins
Author: Lillian Chou
Author: Mary Frances Heck
Author: Lesley Porcelli
Author: Frank Stitt
Author: Dorothy Lee
Author: Veronica Chambers
Author: Janice Cole
Author: Molly Stevens
Author: Traci Des Jardins
Author: Charlie Trotter
Author: Joan Nathan
Author: Bon Appétit Test Kitchen
Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.
Author: Katherine Kallinis Berman
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Author: Claire Saffitz
Author: Bobby Flay
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley