Christopher Testani
Flakiest Pie Crust
The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!
Start Your Day With Our Ultimate Breakfast Sandwich and Have the Best Morning Ever
We fought. We ate. We nodded silently, awestruck, and ate some more. And then we declared: This is the ultimate homemade egg sandwich.
DIY Dim Sum: How to Make Authentic Soup Dumplings at Home
Making soup dumplings isn't hard. Okay, it kind of is. But this step-by-step video will teach you everything you need to know.
BA’s Best Breakfast Sandwich
It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.
Grilled Steak Salad with Beets and Scallions
If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
Zucchini-Herb Fritters With Garlic Yogurt
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
How to Roll, Fill, and Pleat Your Way to Homemade Chinese Soup Dumplings
Set aside a leisurely weekend to make a batch of soup dumplings and prepare for everyone you know to marvel at your handiwork.
Seamus Mullen Wants to Teach You How to Break Down a Whole Lamb (and Cook It Too)
Watch the video and follow Mullen’s easy steps to make the most of the whole animal.
This Is the Easter Menu of Our Dreams
A stunning rainbow carrot tart, crisp-skinned duck breasts, and an unforgettable rhubarb dessert set the stage for an elegant, leisurely gathering.
Chile-Cumin Lamb Meatballs With Yogurt and Cucumber
Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.
Whole Wheat Flatbread
This resilient dough is easy to roll very thin; baking the flatbreads at the bottom of the oven maximizes their crispiness.
Lamb Chops with Greens and Sorrel Salsa Verde
How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.
Rhubarb-Almond Cake
It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!
Olive-Stuffed Leg of Lamb
It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.
Ragout of Lamb and Spring Vegetables with Farro
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Lamb Ribs with Rhubarb and Radish Salad
It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.
Duck Breast with Mustard Greens, Turnips, and Radishes
Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Carrot Tart With Ricotta and Herbs
For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.
Smashed Twice-Cooked Potatoes with Leeks and Green Garlic
You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.