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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
techniques
Amy Albert
Summer desserts should be easy, light, and fresh—this plum tart is all three.
Rochelle Bilow
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
Culture
We just can't help ourselves around these Canadian snacks—and now they're coming to the U.S.
Elyssa Goldberg
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
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
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
Cooking
We tasted 11 grahams—from classics to gluten-free favorites—to find the best crackers for the whole family.
Sam Stone
techniques
Want perfectly smooth and creamy homemade nut milk? Don't make these mistakes.
Rochelle Bilow
Cooking
Wait, wait, wait. You can make mayo out of nuts?
Belle Cushing
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
techniques
Cooking
Seriously, how have we never thought of this before?
Aliza Abarbanel
techniques
Cooking
Reader Ellen Dow shares the decadent brownie recipe that she's made since the '70s.
Alyse Whitney
Cooking
This key lime tart with walnuts was a standout at the Google cafeteria this week. Now here's the recipe
Matt Gross
Culture
Pecans, in salad dressing, are you crazy? Yes and yes.
Alex Beggs
Culture
Sour cherries are not the most pleasant snacks. Too tart to be eaten raw, they shine when baked into pastries like our June 2008 sour cherry pie.
Diane Chang
Cooking
Unroasted, unsalted, untainted by honey or chiles: That's how Amiel Stanek likes his peanuts, thank you very much
Bon Appétit
Cooking
A new recipe to make all summer, or hang in MoMA.
Alex Beggs
Culture
We can't wait to get our hands on those Chardonnay bunnies.
Molly Fitzpatrick