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tipstools tools 2008 04 soufflee dishes and custard cups
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These marinated Spanish anchovies will bring the tapas bar energy right into your kitchen.
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Like a fine cappuccino, but make it pie. The big bonus here is the buttery oatmeal cookie crust—which requires zero pie weights during prebake.
4.0
(3.9)
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Peggy Loftus, a contributor to Food52, devised these stellar custards.
4.0
(4.11)
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An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
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Beer cheese dip meets mac and cheese.
3.3
(3.33)
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Oven-roasted cherry tomatoes are the star of this easy sheet-pan dinner featuring herb-studded meatballs and cheesy, garlicky toast.
4.6
(4.6)
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Lots to love about this low-lift dinner, but the crispy croutons might be the best part.
4.7
(4.73)
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Restaurants
The chefs at these 18 restaurants are working with designers to make gorgeous custom dishware, from chargers and carafes to fondue pots and tortilla warmers
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Share the love (and a little bit of the work) with these party-ready recipes.
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Throw everything in the skillet, bring it to a simmer, and dinner is done.
5.0
(5)
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Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.
5.0
(4.88)
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Our readers requested recipes to get from their favorite restaurants, so we printed some of them in our February issue.
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Key when making the batter for these fish and chips: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.
3.7
(3.74)
Easy
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One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.
5.0
(5)
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We’ve got chocolate-date bran muffins, sheet-pan chicken souvlaki, and salmon with sizzle nut salsa.
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Frozen fries get the ultimate makeover thanks to a sweet-salty-umami mix featuring plenty of seaweed, garlic, and one secret ingredient.
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(5)
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The Bon Appétit Test Kitchen’s favorite new holiday dishes.
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Why choose between boiled or fried? The key to these pierogies is doing both.
3.7
(3.67)
Quick
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
3.3
(3.33)
Easy
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Chicken pieces and meaty bits of torn mushrooms beautifully team up in this deeply savory, scallion-studded, easy-to-make stir-fry.
4.0
(3.88)
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You need this spicy and deeply umami tiger bite sauce in your life.
5.0
(4.82)
