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Tara Jensen doesn't have a book deal or a TV show or even a store. And that's all the more reason baking enthusiasts seek her out.
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Recipes
For when we need to stop worrying and get cooking.
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Cooking
Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
Recipes
The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.
4.0
(4.05)
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Lifestyle
She works to Indonesian disco tunes and forages for ingredients in Chinatown.
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Recipes
A chili from the ’90s, all the cookies, and, yes, *that* focaccia.
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Culture
We’re very on board with our senior food editor’s current obsessions.
Recipes
Recipes
Crispy cookie lovers, unite! These lacy, chocolate-dipped florentines are thin, snappy, and surprisingly easy to pull off.
4.0
(4.2)
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Culture
All the tried-and-tested tools, gear, and swag he swears by.
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Culture
Our favorite submissions from Bitten Word's Cover to Cover challenge, in which participants cooked from our September Restaurant Issue.
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Restaurants
A selection of photos from the book "Katz's: Autobiography of a Delicatessen," plus an interview with the photographer, Baldomero Fernandez
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Culture
And more things our senior associate food editor is currently obsessed with.
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Where to eat
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Where to eat
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Culture
The greatest, weirdest, most compellingly animated food graphics of Web developer Erik Peterson, who's leaving BA to—finally!—learn how to code
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Cooking
Recipes
This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.
4.0
(3.8)
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Where to eat
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Culture
The ABC miniseries features some truly insane vintage dishes, all brought to life by food stylist Emily Marshall.
Vegan
Recipes
If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.
4.0
(4.2)
Recipes
Too many morning buns for your crowd? This recipe halves easily.
4.4
(4.42)