Quick

Breakfast just got a major upgrade.

If making ahead of time, set the basil to the side; it will oxidize in the acidic sauce. Stir it in right before serving.

Saunders created this drink for Dori Bryant, "a whiskey-drinking lady." This recipe differs from the classic "Smoky Martini" because she added Pernod.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.

Fast, easy, and nutritious breakfast inspiration from a BA staffer who really loves breakfast.

Bespoke cones beg to be filled with homemade ice cream, don’t you think? Here’s our recipe for True Vanilla, along with some easy variations.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

Any combo of nuts will taste delicious in this simple filling for your next batch of buttery hamantaschen.

Honey and sugar mellow the natural bitterness of poppy seeds. For the hamantaschen recipe, see here.

To feed a larger group for breakfast, double the recipe and keep pancakes warm in a 250° oven between batches.

Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.

This popcorn captures the essence of even the most addictive flavored chip or corn puff, without the dairy or fluorescent-orange food coloring.

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.

Try this one out on your Campari and soda lovers.

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.

A lighter, smoother, more grown-up guacamole.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.