Vodka might seem like an unexpected ingredient to use in ice cream, but its presence proves invaluable in achieving a creamy texture without having to use an ice cream machine. Alcohol has a low freezing point (around -16°F), and just a splash will keep the batch silky smooth as it chills in a home freezer. It’s a fuss-free recipe that doubles down on the chocolate to create an intense flavor experience that rivals the fanciest of store-bought pints. The base is made by combining just six ingredients directly in a blender and blitzing them until luscious and mousse-like. Then a glossy...…Vodka might seem like an unexpected ingredient to use in ice cream, but its presence proves invaluable in achieving a creamy texture without having to use an ice cream machine. Alcohol has a low freezing point (around -16°F), and just a splash will keep the batch silky smooth as it chills in a home freezer. It’s a fuss-free recipe that doubles down on the chocolate to create an intense flavor experience that rivals the fanciest of store-bought pints. The base is made by combining just six ingredients directly in a blender and blitzing them until luscious and mousse-like. Then a glossy...WW…

Here is a soup high on comfort and low on effort, taking cues from classic Chinese egg drop soup, Korean manduguk dumpling soup, and even Italian stracciatella egg soup. It all comes together shockingly fast (no really, not much longer than it would take you to prepare instant ramen!). Give it up for your grocery short-cut favorites: boxed stock, frozen dumplings, and bagged spinach. Soy sauce, fish sauce, and toasted sesame oil provide umami and depth that belie the quick cooking time. The key to creating feathery, silky ribbons of egg (instead of tough and stringy ones) lies in the...…Here is a soup high on comfort and low on effort, taking cues from classic Chinese egg drop soup, Korean manduguk dumpling soup, and even Italian stracciatella egg soup. It all comes together shockingly fast (no really, not much longer than it would take you to prepare instant ramen!). Give it up for your grocery short-cut favorites: boxed stock, frozen dumplings, and bagged spinach. Soy sauce, fish sauce, and toasted sesame oil provide umami and depth that belie the quick cooking time. The key to creating feathery, silky ribbons of egg (instead of tough and stringy ones) lies in the...WW…

1tablespoon olive oil8skin-on, bone-in chicken thighs (about 3 lb.)Kosher salt and freshly ground black pepper1small onion, finely chopped2cloves garlic, finely chopped2tablespoons tomato paste215-oz. cans chickpeas, rinsed¼cup harissa paste½cup low-sodium chicken broth¼cup chopped fresh flat-leaf parsleyLemon wedges, for servingHarissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.…1tablespoon olive oil8skin-on, bone-in chicken thighs (about 3 lb.)Kosher salt and freshly ground black pepper1small onion, finely chopped2cloves garlic, finely chopped2tablespoons tomato paste215-oz. cans chickpeas, rinsed¼cup harissa paste½cup low-sodium chicken broth¼cup chopped fresh flat-leaf parsleyLemon wedges, for servingHarissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.WW…

Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil,...…Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil,...WW…

A common fall question at BA: So, what’s the difference between Thanksgiving stuffing and dressing? Not much, actually! The first is usually cooked inside the turkey cavity (sorry), whereas the second is cooked separately in a pan. But whatever you call it, I’m sure we can all agree that buttery carb casserole is delicious. Like many , how to make stuffing is more nuanced than you might imagine. In other words, take this list of our best Thanksgiving dressing recipes and go wild! Keep it gluten-free with this crispy . Skip the usual loaf and lace your . Or go full traditional with our...…A common fall question at BA: So, what’s the difference between Thanksgiving stuffing and dressing? Not much, actually! The first is usually cooked inside the turkey cavity (sorry), whereas the second is cooked separately in a pan. But whatever you call it, I’m sure we can all agree that buttery carb casserole is delicious. Like many , how to make stuffing is more nuanced than you might imagine. In other words, take this list of our best Thanksgiving dressing recipes and go wild! Keep it gluten-free with this crispy . Skip the usual loaf and lace your . Or go full traditional with our...WW…

When we think of feta, we think of Greece. And while a Greek salad wouldn't be a Greek salad without plenty of everyone's favorite briny, salty, crumbly cheese, the country doesn't have a monopoly on the stuff—far from it. There's a wide world of out there, with so many types of feta cheese to choose from.Good cheese shops and some grocery stores will offer a few types of feta, differentiated by origin, milk type, and packaging technique. Sheep's milk fetas (the classic option) tend to be sharpest, while goat's and cow's milk versions are milder. But the most useful distinction is the...…When we think of feta, we think of Greece. And while a Greek salad wouldn't be a Greek salad without plenty of everyone's favorite briny, salty, crumbly cheese, the country doesn't have a monopoly on the stuff—far from it. There's a wide world of out there, with so many types of feta cheese to choose from.Good cheese shops and some grocery stores will offer a few types of feta, differentiated by origin, milk type, and packaging technique. Sheep's milk fetas (the classic option) tend to be sharpest, while goat's and cow's milk versions are milder. But the most useful distinction is the...WW…