Recipes

A few clever changes take classic Rice Krispies Treats to soaring new heights.

Crisp, buttery shell. Soft, flaky center. Cry!

Savory ground beef, fluffy scrambled eggs, and crisp vegetables turn a bowl of steamed rice into an easy weeknight dinner.

What to do with an overzealous orchard haul? Make apple butter.

Protein on protein on protein. Great on their own or stirred into tomato sauce.

Sweet, savory, and charred at the edges, this easy bulgogi comes together in under an hour.

Andouille sausage, Cajun seasoning, and the holy trinity give these slow-simmered red beans layers of smoky, savory flavor.

This chai is definitively ginger-forward. Feel free to add a little more maple syrup if you like it on the sweeter side. This is part of BA’s Best, a collection of our essential recipes.

A plush fall bake loaded with fruit and topped with cinnamon streusel.

Strong black tea, cardamom, cinnamon, and evaporated milk make this karak chai rich, creamy, and deeply aromatic.

A punchy 15-minute marinade makes these juicy grilled chicken thighs a weeknight keeper.

Quick to come together thanks to canned beans—and any leftovers taste even better the next day.

Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.

A mountain of greens cooks down into one very satisfying bowl of pasta.

Chewy Korean rice cakes get crispy edges before simmering in a spicy, savory-sweet gochujang sauce.

Bacon, cider vinegar, and a little sugar give these tender collard greens their savory, sweet-tangy flavor.

Three savory fillings, one simple technique, and no special equipment required.

Love cottage cheese? You’ll love this lasagna. Hate cottage cheese? You’ll still love this lasagna.

Buttery, fluffy, and golden brown, with the signature Parker House fold.

This sunny loaf has a citrusy tang and crunchy burst from poppy seeds.

All the comfort, none of the layering.

A cozy, spicy soup that comes together in a flash.

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Spicy, tangy, and a little sweet, it’s our deputy food editor’s go-to marinade.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

Serve it frozen or on the rocks—either way, this coconut-and-blackberry margarita is better than witches’ brew

Silken tofu is the key to these crisp-edged vegan pancakes.

Ground chicken, Parmesan, marinara, and plenty of mozz in a supersize sheet-pan dinner worth sharing.

A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

Crisp, citrusy, and bubbly, this classic gin-and-Champagne cocktail is elegant enough for a party and easy enough to make in 5 minutes.