Recipes

10 Dishes You Loved in February

These were the 10 dishes you loved the most in February.

These were the 10 dishes you loved the most in February.

  • A single chocolate lava cake topped with a scoop of vanilla ice cream. The cake has been sliced open and the liquid...
    Alex Lau
    1/10

    BA's Best Molten Chocolate Cake

    A deep chocolate cake with a liquid chocolate center. Many recipes get this effect by purposely undercooking the cake, so that the middle is raw batter. Effective, but not the most delicious. Our version has a spoonful of ganache in the center, which melts as the cake bakes through.

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  • Image may contain Food
    Alex Lau
    2/10

    Spanish Breakfast Casserole with Eggs and Bacon

    This is ideal for a brunch party; the entire casserole can be assembled the night before so all that’s left to do is bake it the next day. And let’s be real: We’d happily eat it for dinner, too.

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  • Two Paper Plane cocktails garnished with orange peels twisted into the shape of planes.
    Photograph by Travis Rainey, Food Styling by Drew Aichele, Prop Styling by Christina Allen
    3/10

    Paper Plane Cocktail

    The ideal aperitivo: simple to make, easy to drink.

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  • Tuna casserole seen from overhead with a scoop being removed on a purple tablecloth.
    Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon
    4/10

    Tuna Casserole with Dill and Potato Chips

    Undercooking the pasta is key; it’s what ensures the casserole won’t be mushy after baking. And the potato chips add crunch to every bite.

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  • Image may contain Plant Food and Vegetable
    Gentl & Hyers
    7/10

    Coconut-Date Power Breakfast Bars

    Five different types of coconut go into our quintuple-threat breakfast (or snack) bars. Nutrient-dense and sweet enough to satisfy even the youngest members of your household.

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  • Image may contain Food Dish Meal Bowl Curry Stew and Plant
    Michael Graydon & Nikole Herriott
    8/10

    Kimchi-Braised Chicken with Bacon

    To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.

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