Dawn Perry
Digital Food Editor, Emeritus
Dawn Perry is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand and a former digital food editor at Bon Appétit. Before joining Condé Nast, she developed recipes in the kitchens of Martha Stewart’s Everyday Food, and Real Simple. She got her culinary start at Le Cordon Bleu in San Francisco and has since worked in professional kitchens and private homes on both coasts. After BA, she returned to Real Simple as food director and made stints editing for Delish and Marley Spoon before co-founding her own direct-to-consumer line of baked goods, Superkind Cookies. She once made a burger for President Barack Obama.
Black Tie Crudite with Whipped Ricotta
Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.
How to Deal with Leftover Frying Oil
Yes, you can reuse fry oil. Here's our guide to doing it right.
How to Make an Egg in a Basket a.k.a. Toad in a Hole a.k.a. Hen in a Nest
No matter what you call it, a fried egg in a piece of toast is one of our favorite breakfasts. This step-by-step tutorial shows you how to get it right.
Squid Ink Pasta with Shrimp, Nduja, and Tomato
No nduja? Just add an extra glug of olive oil along with some red pepper flakes.
Farro Spaghetti with Mushrooms and Hazelnuts
Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.
Reginetti with Savoy Cabbage and Pancetta
We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.
Strozzapreti with Oxtail Ragù and Horseradish Crumbs
Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.
Gluten-Free Shells with Beets, Ricotta, and Pistachios
Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.
9 Recipes Perfect for Raiding Your Pantry & Freezer
We raided the pantry to make some of our favorite recipes, and you don't even have to get out of your pajamas.
Rigatoni With Lemon-Chile Pesto and Grated Egg
The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.
BA’s Best Beignets
The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.
How to Make a Braided Pie Crust
With a little patience and precision, you can make a stunning braided pie crust. This tutorial shows you how.
Popcorn Toffee Crunch Bars
The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.
How to Make the Grain Bowl of Your Lunchtime Dreams
Still searching for the tricks needed to get your grain bowl to taste as great as the one at your favorite little luncheonette? Search no more.
The Quest to Find the Perfect Buffalo Wing Recipe
We set out on a quest to create the best Buffalo wing recipe. Here's what we came up with
BA’s Best Rice Pudding
We know raisins are controversial in rice pudding, so rather than fan the flames, we kept them separate. (But guys, there’s rum.) This is part of BA's Best, a collection of our essential recipes.
Beef Chili
Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.
Turmeric-Tahini Dressing
A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.
Fully Loaded Black Bean Nachos with Red and Green Salsas
You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.