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tipstools tips 2008 04 chilled flour
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Culture
Here's 10 clever, witty tip jars that make us laugh—and earn baristas an extra buck
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Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
3.3
(3.33)
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No groceries? No worries.
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A creamy base meets the zing of pickles and lemon, dill, chile flakes and a Cheez-It crust for a salty crunch. Enjoy it cold or hot.
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3.3
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Make spinach artichoke dip for a crowd! Make it for a party for one! But definitely make it. This version won’t disappoint.
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The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips).
4.3
(4.25)
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Did we mention it also happens to be gluten-free?
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Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.
4.6
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Vegan
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Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.
4.0
(3.87)
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Deb Perelman's recipe for salty-sweet cookies that have a caramel filling you can totally pull off at home.
4.0
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3.7
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A lot has changed in kitchen design since the 1970s—and thank goodness for that. We take a look at the 1970s BA archives to find the "best" kitchen tips.
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Ice cream bars in an almond-butter-chocolate magic shell. This recipe is beyond worth it.
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Easy
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For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.
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Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.
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Cooking
Our motto is A.B.S. = Always Be Sprinkling
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This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.
5.0
(4.87)
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We’ve swapped out the ground nuts in a classic linzer for tahini, which makes for a rich, buttery crust that gets filled with jam.
4.0
(3.92)
Easy
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The Food Market chef Chad Gauss turns a seventies party essential into a modern must-have with soft pretzels and fondue made with Tillamook Pepper Jack and Monterey Jack.
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5.0
(5)
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We’re bringing back quiche.
5.0
(5)
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These simple vegan nuggets taste just like the dino-shaped ones in the freezer aisle.
4.7
(4.71)