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It’s no secret that BA editors cook a lot for work. So it should come as no surprise that we…

A staple of Korean barbecue, bulgogi translates to “fire meat” (a direct link to the tradition of making it by…

With a triple hit of fruit flavor, this strawberry cheesecake recipe is the only one you need. First, you’ll purée…

Step 1 Drain one 14-oz. block extra-firm tofu and pat dry with a kitchen towel. Cut tofu in half horizontally…

This ultrarich chocolate fudge cake recipe is just the right level of fudgy. The trick to its airy but toothsome…

For my birthday last year, deputy food editor Hana Asbrink made a large pot of rosé tteokbokki, a cream-drunk version…

The Siesta is a citrusy, tangy tequila creation that’s “here to raise you from the dead of winter,” says former…

Step 1 Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in…

Chicken scarpariello is a classic Italian American dish of juicy braised chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour…

The Garibaldi served at Dante in New York is one of my favorite cocktails of all time—the simple combination of…