Basically Recipes, Menus & Cooking Tips (2024)

My funnel brings all the goods to the jars.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens.

4.6

(4.57)

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

4.0

(3.91)

An unopened box of milk can last on your shelf for months—but what's the deal?

A summer favorite gets an Italian twist featuring apéritif and Don Julio Reposado.

Because you've found the absolute easiest one.

If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter.

5.0

(4.83)

Scallions beget scallions beget scallions beget…

All my people out there saving an ounce of pasta or a spoonful of cooked lentils, this one's for you.

Pancakes on a Monday? Sure, why not.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

5.0

(4.78)

Excluding “Can I have another piece?”

So you're baking more than ever before, huh?

From Champagne to fancy pecans, here's what BA staffers are finally getting into.

10 weeks, 10 recipes, 10000 ways to become a cooler, smarter, more confident baker.

These fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée to capture all that gooey sticky bun glory without being overly sweet.

4.6

(4.62)

Some people adopted a pet. I got a composter.

When you need to coddle and be coddled.

Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

5.0

(4.79)

How to cook together while remaining, technically-speaking, alone.

I’ve always been a careless, rushed cook—but now I’m taking a minute to slow down.

Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia. Raisins, cinnamon, and cream cheese frosting made way for brown-butter pistachios, cardamom, and sticky carrot glaze and the rest of their romance was history.

4.4

(4.4)

It's the equivalent of leaving the office.

Because it's going to be a while.