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magazine quick tartar sauce
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Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
best-new-restaurants
Joule restaurant's Korean barbecue-inspired take on beef tartare means Asian pear, spicy cod-roe aioli, and pine nuts
Andrew Knowlton
techniques
A step-by-step guide for mixing, slicing, and presenting beef tartare.
Claire Saffitz
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Cooking
Packaged puff pastry dough makes a quick base for these savory tartlets.
Bon Appétit
Cooking
A surprisingly easy artichoke and feta tart is just the thing to lure friends over for a bite and a chat on a weekday evening
Danielle Walsh
Cooking
It’s Gourmet Makes, but in YOUR home…
The Bon Appétit Staff
Culture
Pitmaster Erin O'Shea of Precy Street Barbecue in Philadelphia reveals her signature BBQ sauce.
Andrew Knowlton
Fresh white fish, corn, and chives make a meal that'll rival any crab cake.
Rochelle Bilow
Cooking
The tart is a blank canvas for your cheesy, meaty, vegtastic whims, but be smart about balancing flavors: Here's 14 recipes that get it just right
Bon Appétit
Shopping
All of the flavor, none of the pain.
Arsh Raziuddin
Cooking
For the first time ever, we’ve got the recipe right here...
The Bon Appétit Staff
Cooking
It's like crème brûlée for us lazy, fearful folk.
Sarah Jampel
techniques
Culture
They are like Slim Jims but wayyyyyyyy better.
Rachel Karten
Restaurants
It’s got the perfect amount of heat and tons of flavor.
Adam Rapoport
Cooking
And I have. Many times.
Emily Schultz
Culture
One day, a mysterious hot sauce appeared in our office. Little did I know, I’d met my desk lunch’s perfect match.
Hilary Cadigan
Shopping
No matter your spice preference, these sauces bring on the flavor and heat.
Li Goldstein
techniques
Easier than pie, faster than cake, rhubarb sauce is the best dessert you can make with those sweet-tart stalks. Here's how to go from stalk to sauce in 30 minutes flat.
Rochelle Bilow
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
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
Cooking
It's three ingredients and comes together in minutes.
Antara Sinha