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"We love learning new recipes here at &lt;em&gt;Bon App\u00E9tit&lt;/em&gt;\u2014but there are some recipes so tried and true, we (humbly) consider them &lt;em&gt;mastered&lt;/em&gt;. Everyone has that one recipe that he or she could make blindfolded\u2014here are 15 of ours. (Tell us yours in the comments below.) &lt;p&gt;\u201CI\u2019m a brown butter master. Or at least, I am when it comes to &lt;em&gt;Bon App\u00E9tit&lt;/em&gt;\u2019s &lt;a title=\"Brown Butter Raspberry Tart\" href=\"http://www.bonappetit.com/recipe/brown-butter-raspberry-tart\"&gt;brown butter raspberry tart&lt;/a&gt;. I\u2019ve made it if not 1,000 times, then 999. It\u2019s picture-perfect every time, thanks to the no-fail crust. My secret to keeping it fresh: I just fill it with whatever fruit\u2019s in season\u2014the best version I ever made had plums and Thai basil!\u201D&lt;em&gt; \u2014Rochelle Bilow, staff writer, BonAppetit.com\u00A0&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\u201CPork shoulder w/ jalape\u00F1o slaw for some boss tacos. Total &lt;a href=\"https://www.youtube.com/watch?v=tLq27iOW0R0\" target=\"_blank\"&gt;Ron Popeil set-it-and-forget-it&lt;/a&gt; style.\u201D&lt;em&gt; \u2014Mike Ley, deputy art director&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\"I know I'm not breaking any molds here, but I could knock out a roast chicken at a moment's notice. And so could you, too, probably. It doesn't take more than a good slathering of butter and a generous amount of [seasonally appropriate] herbs and you're good to go. Easy or not, if there's anything &lt;a href=\"http://bonappetit.com/tag/the-seasonal-cooks\"&gt;The Seasonal Cooks&lt;/a&gt; have taught me, it's that of all the recipes, this is one (of three) to have in your arsenal.\u201D\u00A0&lt;em&gt;\u2014Joanna Sciarrino, assistant editor&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\u201CNot to be 'that girl,' but I almost never use recipes. But! If I'm baking, then I will use recipes. The exception being could biscuits, pie dough, cobblers, and crisps. Could make those in my sleep.\u201D &lt;em&gt;\u2014Alison Roman, senior associate food editor&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\u201CDefinitely don't use a recipe for granola any more; I've done a million types, but tend to return to a certain few (namely ones that involve molasses and/or cayenne).\u201D &lt;em&gt;\u2014Alaina Sullivan, junior designer&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\u201CAdd-anything risotto. Was the first 'real' thing I ever cooked\u2014when I was in ninth grade\u2014and I've been back many many times since.\"&lt;em&gt; \u2014Belle Cushing, editorial assistant&lt;/em&gt;&lt;/p&gt; &lt;p&gt;&lt;span style=\"line-height: 1.5em;\"&gt;\u201CI make a smoked trout dip that everyone goes crazy for\u2014cream cheese, sour cream, horseradish, dill, lemon zest/juice, and then fold in some flaked trout. Always a hit. I mean, who doesn't love cream cheese?\u201D&lt;em&gt; \u2014Allie Lewis Clapp, food editor&lt;/em&gt;&lt;/span&gt;&lt;/p&gt; &lt;p&gt;\u201CWe tend to cook a lot of steak at my house: ribeye, hanger, skirt. And not to toot my own horn, but I rock it. Consistently. On the barbecue outside or in my cast-iron grill pan. Picture-perfect medium rare. Well-charred. Well-rested. Finely sliced across the grain. Dusted with Maldon salt. Once I was grilling two of the thickest ribeyes ever, and after sunset, when I couldn't see a damn thing, could only hear and smell, and when I lifted them onto a platter, let them rest 10 minutes, and finally cut in, they were perfect. Next time I'll try it with my contacts out.\u201D &lt;em&gt;\u2014Matt Gross, editor, BonAppetit.com&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\u201CI make &lt;a href=\"http://www.bonappetit.com/recipe/blueberry-buttermilk-pancakes\" target=\"_blank\"&gt;these pancakes&lt;/a&gt; for my son at least 2x a week for the past two years so I've had plenty of time to memorize the recipe.\u201D \u2014&lt;em&gt;Carla Lalli Music, food and features editor&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\u201CCarbonara is awesome because it's classic Roman Italian. It seems tricky but only takes as much time as it takes the pasta to cook.\u00A0The key is good eggs, good guanciale or pancetta, or\u2014hell\u2014even bacon works. Oh, and a ton of cheese. I mix Pecorino with Parm. And go nuts on the black pepper. I mastered it after many lunches at the Lupa bar after it opened up at the end of the '90s. And it tastes amazing. Always. Unless you leave the heat on the pan when you're mixing in the eggs. Then you have scrambled eggs pasta, which is still not horrible.\u201D &lt;em&gt;\u2014Scott DeSimon, deputy editor&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\u201CJambalaya. It's in my blood! And I've made it 10,000 times. Homemade andouille, lobster and shimp stock\u2026The works.\u201D &lt;em&gt;\u2014Brad Leone, test kitchen manager&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\u201CI make a really good clean-out-the-crisper-drawer frittata. Also, a pretty great linguini and clams from quahogs pulled right out of the ocean near my parents' house in Cape Cod.\u201D &lt;em&gt;\u2014Claire Saffitz, assistant food editor&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\u201CI make a mean scrambled eggs. The Escoffier way, with all the butter.\u201D &lt;em&gt;\u2014Stacey Rivera&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\u201CSalad dressing is totally my thing. No matter what kind it is, I pretty much nail it every time. I have an ex-boyfriend to thank for teaching me how to make the perfect vinaigrette.\u201D &lt;em&gt;\u2014Danielle Walsh, associate Web editor&lt;/em&gt;&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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