Author: Alison Roman
We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.
Author: Dr. Andrew Stanek
The recipe for red velvet cake has been around since the 1920s, when the cake was the signature dessert at the Waldorf-Astoria Hotel in New York City. The cake captured my heart-and it plays hard to get....
Author: Rocco DiSpirito
The sweet and juicy tomatoes perfectly contrast with the salty caper berries and creamy ricotta in this super-simple spaghetti-it's my go-to when I need a quick meat-free weeknight dish.
Author: Donna Hay
Author: Ross Dobson
Author: Sheila Lukins
Author: Bon Appétit Test Kitchen
Author: Joan Nathan
Author: Alison Roman
Copious amounts of kale were sacrificed in my pursuit of a kale energy bar. On my umpteenth attempt at puréeing the leaves into gooey-green glue, inspiration struck: why not incorporate the kale in crispy...
Author: Camilla V. Saulsbury
Author: Miles Thompson
Author: Mark Russ Federman
Author: Cynthia Wong
Author: María Del Mar Sacasa
Author: Paul Grimes
Author: Carla Lalli Music
Author: Linnea Johansson
Author: Liesel Davis
Author: Jami Curl
Author: Catherine McCord
Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos. A double layer of bread crumbs is the key to their miraculously crisp exterior.
Author: Ian Knauer
Vanilla ice cream with malted milk, chocolate, caramel sauce, and crushed malt balls make for a candy bar-inspired treat.
Author: Bret Thompson
Author: Tom Douglas
Author: Gina Marie Miraglia Eriquez
Author: Alison Roman
Author: Shelley Wiseman
Author: Susan Weaver
Author: Paul Grimes
Author: Barbara Price
Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.
Author: Chef Seamus Mullen