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Discover the art of crafting a perfect steak au poivre, featuring a richly seared steak, a luxurious cream sauce, and the distinctive bite of coarsely crushed black peppercorns. This recipe, inspired by Molly Baz's "Cook This Book," guides you through achieving a beautiful crust and a flavorful pan sauce using cognac, shallots, and garlic, culminating in a dish that balances intensity and elegance.

Bon Appétit is launching its first-ever Pantry Awards in summer 2026 to recognize outstanding food and beverage products. Editors will evaluate submissions based on taste, innovation, and quality. Brands are invited to submit eligible products launched between January 1, 2025, and May 31, 2026, across categories like snacks, condiments, pantry staples, sweets, and non-alcoholic drinks. The submission window has now closed.

This article explores the use of gelatin to stabilize no-bake cheesecake fillings, drawing from the development of a plum karpatka recipe. It details the process of blooming and re-melting gelatin to achieve a firm yet creamy texture, preventing the filling from becoming a liquid mess. The author shares practical tips and insights gained from their experience, offering a solution for common no-bake dessert challenges.