According to former BA staffer Carla Lalli Music, this tostones recipe is the ultimate party flex. But you don’t need to wait for a special occasion to make the double-fried, extra-crispy plantains and dunk them into their spicy cilantro dipping sauce (or a classic mojo). Popular in much of Latin America and the Caribbean, patacones, […]

This recipe for air fryer chicken wings will help you (finally) make the crispiest, juiciest wings ever; all with no big jug of oil to lug home, no hot pot to babysit—in fact, no fuss at all. Just succulent chicken wings that prove deep-frying isn’t the only way to achieve deliciously crunchy results. How does […]

This recipe for baked chicken wings isn’t just for Super Bowl Sunday; it’s an excellent appetizer for almost any party. It delivers crispy skin with minimal prep time—and without the hassle of making fried chicken. The key is not crowding the wings, so they have plenty of access to high heat, which turns them a […]

My love of both KFC popcorn chicken and dakgangjeong, a traditional Korean dish of fried chicken coated in a sticky, sweet, and garlicky glaze (and often topped with nuts or sesame seeds), informed this recipe. These days you can find versions of dakgangjeong that combine the chicken with chewy, lightly pan-fried rice cakes. I took […]

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 […]

A crowd-pleaser without a doubt, these spiced wings feature both aromatic tandoori masala spice blend and classic Frank’s sauce for a nod to classic Buffalo wings—with a little flair. Tandoori masala powders vary widely; some are spicier than others, and some include salt while others don’t. Be sure to taste your tandoori powder to check: […]

There are few things more satisfying than watching flour, water, and salt become dough. These flatbreads are a riff on the Armenian dish jingalov hats, an unleavened bread stuffed with herbs and greens and traditionally cooked on a saj, a domed metal griddle. Some classic recipes contain more than a dozen herbs and greens, but […]

Pierce Abernathy is partial to multiuse ingredients as a way to cut down on food waste. Case in point: marinated artichokes. Not only are they ready to go right out of the jar, their marinating liquid is ideal for incorporating into pastas, marinades, and salads. Taking inspiration from the ricotta crostini at Misi in Brooklyn, […]

Ever just wanted a whole slab of cheese for dinner? Now’s your time. Coated in za’atar and sesame seeds, blocks of feta get seared with a little heat and cornstarch, becoming crunchy on top and soft within. The feta is ideal for breaking off in chunks and enjoying with the garlicky, charred broccolini. A nonstick […]

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 […]