Baking
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Despite the egg along the seal, and the crimps for extra insurance, the fruit juices will run; that’s what the parchment paper is there for.
2.0
(2)
Easy
Many bakeries sell chocolate bread, but you can always substitute with a marbled type (such as chocolate babka) instead.
3.6
(3.6)
The decidedly grown-up flavor of buckwheat—tannic, earthy, nutty—pairs nicely with chocolate and is tempered by sugar. Store unused flour in the freezer, as it can turn quickly.
3.6
(3.59)
Look for culinary lavender at specialty food stores, tea and spice shops, or online.
3.0
(3.18)
This reader requested recipe is from the April 2003 issue (pictured above).
5.0
(5)
If you don't have a large pastry tip, simply cut off the tip of the pastry bag and pipe through the opening. The finished pies might not be quite as perfect, but they'll still taste good.
3.6
(3.63)
This resilient dough is easy to roll very thin; baking the flatbreads at the bottom of the oven maximizes their crispiness.
Easy
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!
4.0
(3.81)
These mini tarts are double sealed for extra insurance.
4.0
(3.75)
Miso sugar: also excellent on popcorn or in place of brown sugar in barbecue dry-rub recipes.
3.5
(3.5)
Quick
Bespoke cones beg to be filled with homemade ice cream, don’t you think? Here’s our recipe for True Vanilla, along with some easy variations.
4.0
(4.03)
The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.
4.0
(3.75)
For this cream puffs recipe, if you don’t have any pastry bags handy, cut off the tops with a serrated knife and carefully spoon in the pastry cream.
3.6
(3.56)
When properly baked, the puffs should have a firm but not crusty exterior, and a moist but airy center.
3.4
(3.4)
Cold butter is critical for flaky doughs, as the super tender crust of this pie proves.
4.0
(3.92)
Is this birthday cake a project? Yes, it certainly is. But you can tackle it one component at a time and work well in advance of party day. Watch the video here.
3.5
(3.54)
Easy
This recipe for the triangular filled sweets eaten during the Jewish holiday of Purim yields tender, buttery cookies.
3.0
(3.2)
Quick
Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.
4.3
(4.3)
Easy
There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
4.0
(3.78)
We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.
4.0
(3.91)
Easy
This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.
4.3
(4.34)
The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.
3.0
(3.08)
Baked lemon bars will be stable and set at room temperature. Unbaked bars should be refrigerated until ready to serve, otherwise the lemon curd will soften. This is part of BA's Best, a collection of our essential recipes.
3.7
(3.66)
The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.
3.0
(3.15)