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BA's Best Baked Ziti

6 Servings<p>We know ricotta is a traditional addition to baked ziti, but it has a tendency to get dry and grainy when baked. Our update uses a creamy Parmesan béchamel, in addition to a tangy tomato sauce, which together make for a super flavorful finished dish—that won’t dry out in the oven. This is …

Italian Food

Homemade Marinara Sauce Is Easy to Make—If You Avoid These Common Mistakes

Jarred marinara sauce can't hold a candle to the homemade version. Avoid these common mistakes and whip up a batch tonight.<p>Is there any dinner that's easier to make and more satisfying than pasta and marinara sauce covered in a flurry of shredded Parmesan? We think not. But before you reach for a …


Chicken-Andouille Gumbo

12 Servings<p>Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.<p>October 2014Print<p>Ingredients<p>stock<p>1 3½–4-lb. chicken<p>1 large onion, peeled, quartered<p>2 large carrots, peeled, coarsely chopped<p>2 celery stalks, …


Make the Mac and Cheese of Your Dreams by Avoiding These Common Mistakes

Homemade macaroni and cheese is way better than the boxed stuff—here's how to make the perfect batch.<p>Boxed macaroni and cheese is easy. But so is whipping up a pan of the homemade version—and it tastes about 1,000 times better. But before you preheat that oven, hear us out: There are a few common …


73 of Our Favorite Potato Recipes Ever

Mashed, roasted, fried, or stewed, we'll happily eat potatoes every night of the week.<p>When it comes to potatoes, we don't discriminate. Mashed, roasted, fried, or stewed, we'll happily eat 'em every night of the week. Here are 48 of our favorite comforting potatoes recipes to add to your next meal.


Classic French Toast

4 Servings<p>A mixture of milk and cream delivers a custardy interior texture, but you could use 1½ cups whole milk if that’s what you’ve got on hand. This is part of BA's Best, a collection of our essential recipes.<p>Print<p>Ingredients<p>6 large eggs<p>¾ cup heavy cream<p>¾ cup whole milk<p>¼ cup sugar<p>Pinch of …


Thyme-and-Garlic Roast Chickens

8 Servings<p>Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.<p>March 2014Print<p>Ingredients<p>2 3½–4-lb. chickens<p>Kosher salt and freshly ground black pepper<p>1 bunch thyme<p>1 head of garlic, …


How to Pick the Best Meats for a Charcuterie Board

From paté to sopressata, here's how to build the perfect charcuterie board for any party.<p>When it comes to entertaining, a cheese plate is often the top choice for easy, crowd-pleasing <i>hors d'oeuvres</i>. But equally tasty and just as low-maintenance is the charcuterie board. A curated selection of cured …


How to Make Perfect Pan Sauce Every Time

By Alison Roman<p>Photos by Nicole Franzen<p>A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting. These are the keys to pulling off a pro-grade pan sauce.<p>The whole “buy one, get one free” thing is a good deal. You pay for one thing and get something …


37 Roast Chicken Recipes to Learn, Make, and Master

A good roast chicken is one of the most important recipes you can master—here are some of our favorite versions of the classic.<p><b>Is there anything better than a roasted chicken?</b> It's doubtful. One of the most versatile dinner (and lunch!) staples there is, we like to roast whole chickens and use the …


BA’s Best Macaroni and Cheese

4 Servings<p>Don’t be alarmed if the sauce looks thin at first: It will continue to thicken as it bakes with the noodles. This recipe also easily doubles—because one can't have too much mac 'n' cheese. This is part of BA's Best, a collection of our essential recipes.<p>Print<p>Ingredients<p>4 tablespoons …


Perfecting the Meatball With the Chefs Behind The Meatball Shop

Never suffer dry-as-a-puck meatballs again with our secret ingredients for perfectly juicy meatballs.<p>Meatballs. Everyone loves 'em, but why is it no one under the age of 70 seems to know how to make them without turning them into golf balls in red sauce?<p>Thankfully <b>Dan Holzman and Michael Chernow</b>—of …