8 Servings Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust. This is part of BA's Best, a collection of our essential recipes. June 2014Print Ingredients Crust ⅓ almond
Every other Friday, we'll be sharing dessert projects that demand a little extra time and effort. Because weekends are the sweetest part of the week. Today: Yossy shows us how to make perfectly flaky at
Like many of the finer things in life, Bon Appétit only gets better with age. In Cooking From The Archives, we revisit recipes from the magazine's past 1999, Y2K, The Millennium - Some of us remember as
Game day is fast approaching. Yes, we're talking about football. But, we're also not talking about football. This is about the other playing field; this is about your kitchen. Most of us will watch to
There's no denying it anymore. Valentine's Day is fast approaching. And whether you are giddy at the thought of red hearts and roses, or the mere sight of a conversation heart makes you woozy, one thing
Lemon Buttermilk Pie with SaffronDitte IsagerBlind-baking the crust of this Lemon Buttermilk Pie with Saffron is essential: It keeps it from getting soggy when the custardy filling is added.Lemon Buttermilk
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: Jenny's famous chocolate cake for Mother's Day -- and all other days.
Ever been tempted to eat an entire pie by yourself? Now you can! Enter the blueberry hand pie. There is no greater joy than holding an entire pie in your hands and then eating the entire thing. Of course,
A glossy, paper-thin crust is a sure sign of brownies loaded with cocoa butter, and a solid indication that their flavor will shine through as well. To that end, these brownies are made with dark chocolate
This simple, insanely addictive dessert is made by filling puff pastry with homemade frangipane (an easy buttery almond paste), then cooking it on a hot waffle iron until crisp, flaky, and utterly delicious.
Paneer makhani, or butter paneer, is a staple in America's Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make