Retreating ice in the Alps sheds new light on high-altitude battle in World War I. Greetings from Cercen Pass. It is storming and snow covers the highest peaks. We wait for peace, but the bad weather,
4 Servings Fried chicken on a hot buttered biscuit—what’s not to like? February 2014Print Ingredients chicken cutlets 1 cup buttermilk 1 tablespoon hot sauce ½ teaspoon kosher salt ¼ teaspoon freshly black
Lose the jarred sauce—we're confident you won't need it with these easy pastas in your weeknight dinner arsenal. When it comes to quick and easy weeknight pasta, you can lose those jars. And boxes. And
There is pasta, and there is this pasta. Romans are loyal to their local trattoria, and most wouldn’t bother making the trip to eat at one in another neighborhood—which is a shame, because I’d get on plane
6 Servings Flanked-Style short ribs, used for Korean barbecue, are cut across the bones instead of between the bones. Start this recipe ahead of time; chilling the ribs after braising keeps them from falling
These 36 dishes—from sticky buns to steamed lobster—have earned the adjectives "perfect," "ultimate," "best-ever," and "classic" Here at BA, we like to think that every recipe is perfect in its own way.
4 Servings Active Time: 15 min Total Time: 20 min Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better. July 2014Print Ingredients 1 ½ pounds or
40 spinach recipes that we love, from a sauté to green juice Run through a juicer, folded into party dip, or served in an updated salad, the original “leafy green” shows us its muscles (and its versatility).
8 Servings Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best,
Korean hot pepper paste, gochujang, makes these spicy, sweet, and savory pork ribs irresistible. Gentlemen, start your ovens. You'll want to make these finger-licking glazed pork ribs for any sports-related
6 Servings These short ribs are even better when they're allowed to sit overnight. October 2011Print Ingredients 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces Kosher salt and freshly