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techniques
These three steps will ensure your press-in crust has a sound structure and a clean look to impress.
Claire Saffitz
techniques
How to make a crust that's stress-free--no rolling pin required
Janet McCracken
techniques
Julia Bainbridge
Sweet and herbaceous, this tart is nothing to joke about…but we will, anyway.
Rochelle Bilow
Restaurants
A look at Tartine's bread influence, from L.A. to Stockholm.
Leah Mennies
Culture
We gave you a sneak peek at three photos taken of recipes from Tartine Bread. You voted for your favorite, and now we're ready to reveal the winning recipe: Involtini.
Julia Bainbridge
Culture
In our series, "Win a Cookbook," we give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. By voting, you enter to win a free copy of the cookbook. This week: Tartine Bread.
Julia Bainbridge
Restaurants
Bises,
Bon Appetit
Bon Appetit
Joanna Sciarrino
techniques
The 20 minutes I usually spend reading the sports page every morning, I spent this a.m. talking pie crust.
Adam Rapoport
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Late Winter Tart Recipe (Sweet or Savory).
Julia Bainbridge
Culture
The Bon Appétit Test Kitchen
techniques
We gave you a sneak peek at three photos from Good to the Grain. You voted for your favorite, and now we're ready to reveal the winning recipe, Apricot Boysenberry Tarts!
Julia Bainbridge
Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
Culture
It’s apple season, after all.
Alex Beggs
Cooking
You’re one frozen box away from a party.
Kendra Vaculin
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Peach Pie or Tart."
Julia Bainbridge
Culture
A pretty pink and tart lady
Julia Bainbridge
techniques
Pate a choux is one baking recipe that you absolutely must master. Here's how to do it.
Claire Saffitz
Culture
Ack! We left out a key temperature in the recipe for our January issue's cover star.
Rachel Sanders
this is the dek
Mark Linderman
Warm up this season with a rich chocolate torte, drenched in drunken poached figs
Rachel Johnson
Restaurants
With a full kitchen, ice cream shop, bar, coffee shop, and bakery, Tartine has a lot to eat.
Christine Muhlke
Culture
Today's recommended links from BA editors...
Sam Dean
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz