Stephen Lewis

Chocolate can burn, which would ruin an otherwise impeccable sauce. Make sure to stir all the way down to the bottom of the pan after adding the chocolate and cocoa. This is part of BA's Best, a collection of our essential recipes.

Forget the boxed version you grew up with. This yellow cake recipe gets a rich dark-chocolate frosting with a touch of tang thanks to sour cream. For the best presentation, it’s important to cut the cake layers evenly. This is part of BA's Best, a collection of our essential recipes.

This cake is perfect for beginners—it’s moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.

This recipe, with its double dose of coconut, is a quinoa game-changer.

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

It may look like a giant lunch-box treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.

Celery and lemon juice are a refreshing pair in this non-alcoholic take on a Collins.

Why is this Singapore Sling PG-13? It means this recipe is safe for kids, but still fun for adults.

Cantaloupe meets apple cider vinegar in this refreshing non-alcoholic cocktail.

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.