Mary-Frances Heck
New England Clam Chowder
Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.
Cranberry Shortbread
This super-simple shortbread gets festive thanks to a tart cranberry-grapefruit compote.
Day-After Turkey Stock
You can use this rich stock, made from the turkey carcass, for risotto or soup over the long weekend, or freeze it for the new year.
Chicken in Garlic-Almond Sauce
Want a braise but want it quick? Try this Spanish dish, known as pollo en pepitoria. It’s as delicious as it sounds.
How to Make 4 Infused Simple Syrups and Change Your Cocktail Game Like Whoa
Just takes a little steeping
Easy Marinades with 5 Ingredients or Less
*And* we have a fool-proof formula for developing your own
Our Master Recipe for Homemade Hot Sauce (A Chile-Fueled Act of Love)
Real hot sauce lovers know how to preserve the fragrant heat of summer's fresh peppers, and that's the truth
What's Cold, Yellow, and Best Taken with a Plate of Salt?
Hint: You'll see one (or a bunch) on Cinco de Mayo
The BA Test Kitchen Team Wants to Cook You a Five-Course Dinner
The kids! We're doing it for the kids!
Allow Us to Bust the Salad Dressing Ratio Myth
There's a better tool to use to determine the perfect balance: your taste buds
A Creole Spice Cabinet Staple for Big Easy Flavor
File powder (pronounced fee-lay) adds body and an herbal, tea-like flavor to stews
Step-by-Step, How to Make Scotch Eggs
We've fallen hard for this gastropub staple of cooked eggs swaddled in sausage meat, then breaded and fried
How to Shuck a Clam (You Know You Want To)
Why ask your fishmonger to do it when you have the chance acquire a bada#$ new skill?