Method

Hot honey is good on pizza, biscuits, and not surprisingly, wings. But the hot honey we make for these wings go beyond the usual sweet and spicy notes, with the addition of chili crisp and lime. It’s the cherry on top of these supremely crispy yet low-fuss grilled wings. The secret lies in the prep. […]

It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. But that’s also what makes it so great. Inspired by the must-order fried, cheese-filled peppers at Gregory’s Corner Taverna in Astoria, Queens, it all comes together in about 10 minutes. Just broil poblano chiles until charred and softened, stuff […]

Tortilla Española is a classic Spanish tapa made of scrambled eggs and tender potatoes, cooked into a sliceable round omelet. Served warm, room temperature, or straight from the fridge, it’s widely considered to be a national dish of Spain. This version—inspired by a twist popularized by celebrated Spanish chef Ferran Adrià—swaps in crispy potato chips […]

There are as many variations of empanadas as there are cooks in Argentina (though they’re popular throughout Latin America and Spain too). This version was developed by BA’s former test kitchen manager Gaby Melian, who is from Buenos Aires and was taught as a little girl by her mother and grandmother how to make them. […]

In Japan, onigiri come in many varieties, ranging from simply salted to stuffed with tofu, fish, or pickled fruits and vegetables. This version features salmon coated in a sweet-savory teriyaki sauce that caramelizes in the pan. Chefs Erika Nakamura and Jocelyn Guest especially love how portable and endlessly adaptable onigiri can be, making them ideal […]

Choux pastry is a marvel: It comes together in a matter of minutes and is the basis of cream puffs, profiteroles, éclairs, croquembouche, French crullers, and the airy, cheesy, eggy delights called gougères. Here the gougères are flavored with cheddar and pickled jalapeños as a nod to jalapeño poppers (shout-out to contributor Aliza Abarbanel for […]

Cured salmon roe—or caviar—is one of the Salmon Sisters’ (Emma Teal Laukitis and Claire Neaton) favorite products to stock in their fish shop. The glossy little orbs burst with briny-sweet oils, pairing well with the comforting pleasure of smashed baked potatoes with all of the fixings, as in this recipe adapted from their book The […]

Bao sliders don’t need pork belly to be thrilling. For a lighter and equally tasty option, fill yours with tofu glazed with fragrant savory-sweet seasonings. The tofu gets slightly crusty on the outside and remains soft and rich inside, evoking pork belly. Homemade buns and condiments are absolutely worth the effort, but if you don’t […]

There’s no shortage of deviled egg recipes out there. Everyone—including a chef at one of BA’s 50 best restaurants of 2022—has their own spin on the retro appetizer and potluck favorite. There are spicy renditions with jalapeño, cayenne, and horseradish; those where Greek yogurt gives the egg yolk mixture tang; and some that double down […]