The best Bundt cake recipes are the ones you can pull together in a snap—and that’s pretty much all of them. When you can’t be bothered to assemble a layer cake or spread, chill, then spread some more cream cheese frosting on that carrot cake (it’s a process), but you want something Continue Reading
Anytime Almond Cake
This elegant cake harnesses the magic of an unassuming ingredient you may have missed on trips down the baking aisle at the store: almond paste. Made by finely processing blanched almonds and sugar into a paste and typically sold in tubes or small jars, almond paste is a one-stop shop Continue Reading
Triple-Chocolate Brownies
Tell the world you’re working on a brownie recipe and you unleash everyone’s inner critic. Should brownies be fudgy or cakey? Should they contain only dark chocolate, or is milk chocolate invited to this party? Listen, we’re not about to make any grand declarations about what a brownie should be. Continue Reading
Moussaka
When Rick Martinez set out to develop this moussaka recipe, he opted to use eggplant, lamb, and tomatoes. His then fellow senior food editor Chris Morocco wasn’t convinced. Chris’s platonic ideal of the dish is tomato-free, relying on layers of potato, eggplant, and ground beef. So it goes with comfort food in Continue Reading
Mai Tai
In the canon of classic tiki drinks, the mai tai stands out as one of the most iconic. Victor Bergeron is credited with creating the rum cocktail at his bar Trader Vic’s in the 1940s, but some sources say Ernest Gantt, better known as Donn Beach, helped pave the way the decade before at his bar Don Continue Reading
45 Egg Recipes We’ll Crave Until the End of Time
You probably already have some good egg recipes up your sleeve. (Those flourless, protein-heavy egg muffins you make when you need a healthy breakfast on the go? Strong move. The boozy but light eggnog you make every holiday season? Unrivaled.) But eggs are so satisfying and so versatile—not to mention Continue Reading
59 Easy Dinner Ideas for When You’re Absolutely Over It
We won’t sugarcoat it: Life often feels like a juggling act. You leave work already thinking about tomorrow’s project, plus you can’t forget about that event on Thursday, and…oh yeah, you need an easy dinner idea for tonight. You also envision the sofa. (It’s so plush, so comfy.) So what Continue Reading
Creamy Rabbit Bolognese
Step 1 Pulse 1 fennel bulb, cored, coarsely chopped, 1 large carrot, peeled, coarsely chopped, 3 celery stalks, coarsely chopped, and 4 garlic cloves in a food processor until very finely chopped. Set vegetable mixture aside. Step 2 Pat 4 rabbit hind quarters (1½–2 lb. total) dry with paper towels Continue Reading
Garlic Confit
Confiting is a French method for covering foods in fat and cooking them at low heat until tender and richly flavored. In most cases—as in duck confit—the fat is rendered from the meat, but with garlic, it’s added. The raw garlic cloves may be submerged in savory animal fat, grassy extra-virgin olive oil, or, Continue Reading
Cacio e Pepe (Yes, Like the Pasta) Focaccia
Step 1 Mix 3 cups (375 g) all-purpose flour, 2 oz. Pecorino Romano, finely grated (about ½ cup), 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 2 tsp. sugar, 2 tsp. coarsely ground pepper, and ½ tsp. instant yeast in a large bowl with a rubber spatula to Continue Reading