A springform pan is the secret to the geometric shape of these eye-catching cookies, no rolling pin or cookie cutters needed. Pressing the dough into the pan easily molds it into an even circle that’s a cinch to score into wedges before baking. Because powdered sugar is so fine, it dissolves right into the dough … Read more
Welcome to BA Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—ask questions, share pics, listen to our podcast, and lots more here. This one-bowl, no-mixer-needed chocolate cake has … Read more
There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that. This riff on the classic Laotian dish uses crumbled tempeh—slightly nutty in flavor … Read more
Step 1 Season one 7–9-lb. skinless, bone-in pork shoulder, fat cap trimmed to ¼”, patted dry, all over with kosher salt and freshly ground black pepper (about 1 tsp. salt per pound is a good rule of thumb, so don’t be shy here). Let sit at room temperature at least 30 minutes and up to … Read more
Baked egg custard is the little black dress of dessert recipes. It’s simple and elegant—ready to be dressed up with fresh berries, chocolate syrup, or whipped cream, but it’s also astoundingly good all by itself. Custard, in various forms, has been made for centuries: set into creme brûlée, flan, mini egg custard tarts, or a savory quiche; frozen into … Read more
Keep a package of puff pastry ready in the freezer and a tasty nibble for a festive gathering is never far behind. My preference is an all-butter dough, like Dufour, that I defrost right on the kitchen counter (you can also defrost it overnight in the refrigerator if you have some advance notice). This ready-made … Read more
A bag of frozen cooked shrimp is my trick to hosting made easy. Once thawed, they can be chopped and mixed into a gochujang-spiced mayo, which recalls the taste of your go-to sushi roll. But instead of serving the shrimp salad over rice, I spoon it onto a crunchy leaf of ever so slightly bitter … Read more
Beef and barley soup is a comfort food classic, but the amount of time it takes to transform tough cuts of beef into shreddy morsels makes it far from a weeknight affair. (Think: Three to four hours.) Enter: This quick, truly weeknight-friendly version of the winter staple that goes from pot to bowl in a … Read more
This oversized crème brûlée is the centerpiece your dinner table is begging for. Whip one up for the holidays, a special anniversary, or Valentine’s Day. It’s served in one big ole dish—no need to fuss over individual ramekins that only see the light of day once a year. It’s perfect for sharing: Just grab a … Read more
Step 1 Place a rack in middle of oven; preheat to 350°. Sprinkle 2½–3-lb. skin-on, bone-in chicken leg quarters (about 4 large) all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; season generously with freshly ground pepper. Pour 2 Tbsp. extra-virgin olive oil into a cold large ovenproof high-sided skillet. Arrange … Read more