recipes

15 Recipes to Achieve the Ultimate #dadbod

How to achieve your perfect #dadbod.

The #dadbod. If you've been avoiding the Internet for the past few days, here's a Cliffs Notes version: Some articles are claiming that the not-totally-in-shape male body is actually attractive. Others disagree. This has sparked a high volume of debate. Whatever side you're on, we're supplying you the necessary resources to truly embrace the #dadbod through these recipes. Or, go eat some salad. Whatever.

  • Bowl of spinach artichoke dip surrounded by crudite and potato chips on a beige surface.
    Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman
    1/15

    Spinach Artichoke Dip

    Be sure to squeeze out as much liquid as possible from the spinach. Adding spinach that is too wet could upset the creamy harmony of the rest of the ingredients.

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  • Marcus Nilsson
    2/15

    Lasagna Bolognese

    This version of the Italian classic tastes as though it's been perfected over generations. Click here for a step-by-step video.

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  • Jarren Vink
    5/15

    Beer-Braised Brisket

    Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches.

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  • Photograph by Emma Fishman, Prop styling by Emma Ringness, Food Styling by Mieko Takahashi
    6/15

    BA's Best Cheesecake

    Room temperature ingredients ensure a smooth and creamy texture; take the cream cheese, sour cream, and eggs out of the refrigerator about 2 hours ahead of time.

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  • Alex Lau
    9/15

    Carole Lalli's Chocolate Bread Pudding

    Many bakeries sell chocolate bread, but you can always substitute with a marbled type (such as chocolate babka) instead.

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  • Peden + Munk
    10/15

    Crab Fat–Caramel Wings

    Don’t worry—you won’t need to buy any crabs to make these mind-altering wings from Hot Joy. The crab flavor comes from a jarred condiment that’s pretty easy to find at Asian markets; if not, use the shrimp version.

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  • Alex Lau
    11/15

    BA’s Best Beignets

    The high protein content in bread flour gives these classic-style beignets their slightly chewy texture.

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  • Michael Graydon + Nikole Herriott
    12/15

    Slow-Roasted, Twice-Fried Porterhouse Steak

    We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it. Learn more here and watch the video here.

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  • Marcus Nilsson
    15/15

    Duck Confit with Spicy Pickled Raisins

    The best part of making duck confit? All the rich fat you’re left with. Use it to roast potatoes­—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).

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