Articles

How to Make Pozole, Perfectly

I arrived in Mexico City early on a Sunday morning and headed straight to Zona Rosa. My friend, Marco, was craving pozole. He wanted to take me to La Casa de Toño, a local chain popular with Mexico City residents.

Blackout Cake Is Quite Possibly the Most Chocolaty Cake We've Ever Made

There's a tab on my desktop I just can't close. It's the photo above, at full, delicious high-resolution-a fat slice of Blackout Cake. Three layers of very moist and tender, dark chocolate cake. The kind Bruce Bogtrotter ate like a champ in Matilda. The two middle layers look creamy, a slightly different color than the frosting.

The Secret to a Tender (Not Tough) London Broil

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Rhonda Perrett confesses majorly overcooking a London broil to associate food editor Rick Martinez. Here's Martinez's advice for making sure it never happens again. Welcome to Effed it Up.

This Chocolate Chip Cookie Recipe Ruins Every Other Cookie Recipe

Without a doubt, the BA recipe that I make the most, (this probably speaks more to my sweet tooth than anything else) is the Brown Butter and Toffee Chocolate Chip Cookies from one of our readers, Kate Davis. This is truly the best cookie that I have ever eaten, and I have eaten a lot of cookies.

Never Over (or Under) Cook Farro Again

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, senior web editor Alex Beggs confesses overcooking farro to associate food editor Rick Martinez. Here's Martinez's advice for making sure it never happens again. Welcome to Effed it Up.

This Blueberry Pie Is Basically a Love Potion

Blueberry season may be the best time to date. Last year when I was drowning in 5 lbs. of wild blueberries from Josh Pond Farms in Maine, I made a blueberry pie and posted it to Instagram and Facebook. I didn't think much of it. But the response was overwhelming.

Never Overcook Salmon Again

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Leslie Grau confesses to overcooking salmon to associate food editor Rick Martinez. Here's Martinez's advice for making sure it never happens again. Welcome to Effed it Up.

Never Eff Up Roasting Turkey at High-Altitude Ever Again

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Sheryl Kenville- Charboneau confesses to overcooking a roasted turkey at high altitude to associate food editor Rick Martinez. Here's Martinez's advice for making sure it never happens again.

You \*Do\* Win Friends with This Grilled Beet Salad

Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don't worry too much about the nitty-gritty details of the recipe, so you can create your own spin. This is how senior food editor Rick Martinez turns humble beets into a mind-blowing salad.

https://www.bonappetit.com/test-kitchen/primers/article/enchiladas-recipes

These 3 Enchiladas Recipes Are All You Ever Wanted

It's hard to find a good enchilada. Don't get me wrong, I have had some really good ones: my mom's, Mrs. Estrada's (my elementary school lunch lady), and El Patio restaurant in Austin, Texas. Few things are more comforting than a plate of just-out-of-the-oven enchiladas, dripping with melted cheese and bubbling, spicy chile sauce covering those generously stuffed, fresh corn tortillas.

Saag Paneer-Inspired Pizza Is Both Healthyish AND Super Cheesy

Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don't worry too much about the nitty-gritty details of the recipe, so you can create your own spin. This is senior food editor Rick Martinez's way to pat yourself on the back for eating pizza.

There Is Such a Thing as a Great Fruit Salad

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Lola confesses her sad fruit salad woes to senior food editor Rick Martinez. Welcome to Effed it Up. __Dear Rick,__Last weekend I made a fruit salad with mangoes, peaches, plums, blueberries, and raspberries to cap off a friend's cookout.

How to Make Delightful, Doughy Mexican Buñuelos Without a Recipe

Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don't worry too much about the nitty-gritty details of the recipe, in effort for you to create your own spin. Today...buñuelos! Growing up, New Year's Eve meant going to Grandma's house for buñuelos and hot chocolate.

Making Fresh Ceviche at Home Is Way Easier Than It Looks

When I was just out of college, a group of friends and I backpacked across Mexico. We started in a small beach town called Barra de Navidad, where every morning the shrimp boats would come in and the fishermen would empty their nets on the beach.

Hard Truths: Your Oven Is Lying to You

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Francis confesses to unevenly baking a cake to associate food editor Rick Martinez. Welcome to Effed it Up. __Dear Rick,__I made the Rhubarb-Almond Cake from the April 2015 issue of Bon Appétit.

Canned Pasta e Fagioli Has Mushy Noodles-Yours Does Not

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Jennifer Knights Langley confessed botching a batch of pasta e fagioli to associate food editor Rick Martinez. Welcome to Effed it Up. __Dear Rick,__I have a problem with pasta e fagioli soup.

Polenta Shouldn't Taste Like the Bottom of the Ocean

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Michelle Bolton-Broman confesses making pebbly polenta to associate food editor Rick Martinez. Here's Martinez's advice for making sure it never happens again. Welcome to Effed it Up.

Whisks at the Ready! You're Making Homemade Mayo

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Leigh Ramert Batten confesses an oily mess of an aioli to associate food editor Rick Martinez. Here's Martinez's advice for making sure it never happens again. Welcome to Effed it Up.