Author: Matt Lewis
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends...
Author: Lori Longbotham
Author: Tracey Seaman
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
Author: Paul Grimes
Author: Claire Saffitz
Author: Marion Cunningham
Author: Ying Chang Compestine
Author: Jeanne Kelley
Author: Kevin Mills
Author: Victoria Granof
Author: Ross Dobson
Author: Mark Russ Federman
Author: Catherine McCord
Author: Dede Wilson
We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.
Author: Clare Crespo
Author: Greg Atkinson
A host of fresh herbs-mint, cilantro, and parsley-plus ginger and lemon zest add refreshing zip to this grain salad.
Author: Jon Shook & Vinny Dotolo, Animal
Author: Nadia Marmach
If I could only have one dessert sauce this-without a doubt-would be it. Caramel sauce is the most complex tasting sauce I know and it goes with every flavor in the pastry kitchen: apples, nuts, berries,...
Author: Emily Luchetti
Author: Melissa Roberts-Matar
Author: Sheila Lukins
Author: Anders Braathen
Taste absolutely sinful...but they're not. You can make them up to two days ahead and store in an airtight container.
Author: Marge Perry