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magazine 1998 10 plum almond tart
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Cooking
It sounds dramatic but it's true: this plum tart recipe is 5 ingredients, plus flaky salt.
Elyssa Goldberg
Culture
Once I popped, I couldn’t stop.
Ali Francis
Cooking
They're cheap, they take 15 minutes to make, and they'll make you look like Martha Stewart.
Kat Boytsova
Cooking
We tasted 11 grahams—from classics to gluten-free favorites—to find the best crackers for the whole family.
Sam Stone
Shopping
Gifts for your human friend who eats like a squirrel.
Kate Kassin
Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
Summer desserts should be easy, light, and fresh—this plum tart is all three.
Rochelle Bilow
Culture
We just can't help ourselves around these Canadian snacks—and now they're coming to the U.S.
Elyssa Goldberg
techniques
Amy Albert
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
techniques
Want perfectly smooth and creamy homemade nut milk? Don't make these mistakes.
Rochelle Bilow
Culture
BA's Julia Kramer takes a candy-making class from the mad scientist of Portland, Oregon's sweets scene—and sneaks away with a few of her trade secrets
Julia Kramer
Cooking
Wait, wait, wait. You can make mayo out of nuts?
Belle Cushing
Cooking
It’s great on cheese boards, in beach sandwiches, or piled on pavlova.
Carly Westerfield
Cooking
Seriously, how have we never thought of this before?
Aliza Abarbanel
Culture
Pecans, in salad dressing, are you crazy? Yes and yes.
Alex Beggs
Cooking
Reader Ellen Dow shares the decadent brownie recipe that she's made since the '70s.
Alyse Whitney
Cooking
A new recipe to make all summer, or hang in MoMA.
Alex Beggs
Cooking
For longer-lasting nuts, turn to the freezer.
Ali Francis
Lifestyle
A dispatch from Christina Chaey's summer of beverages.
Christina Chaey
Lifestyle
In our column, Junk Food Makeover, we challenge culinary nutritionist Tricia Williams to recreate iconic snacks with more wholesome, better-for-you recipes
Danielle Walsh
Cooking
3 tips for getting that spelt or rye crisp just right
Julia Kramer
Culture
We can't wait to get our hands on those Chardonnay bunnies.
Molly Fitzpatrick
Shopping
Snack on ’em, cook with ’em, and pop one when you’re feeling carsick.
Connie Chang