![]() But its simplicity has stuck with me and I always have the ingredients on hand. Is it BA's best recipe for pasta? Probably not. Rapoport's Red Eye Arrival Pasta is still my go-to meal when coming home from a long trip or when I am in a dinner pinch. Destined for a comeback is the beauty of quality meals and their place in our lives. I hope to one day rediscover a BA where I learn the magic of food. What happened? As one could say, it feels like their wheels have simply fallen off. To sum up my reader ramblings, BA became more irrelevant in its quest to become a more relevant. It begs the question does BA no longer care about being a leading and trusted authority on food and culture? BA now feels like a brand being licenced out, rather than a curator of the best food and culture. My only conclusion is that BA recipes have become poorly tested or vetted. For the last year of my subscription, I was lucky to make 1 or 2 recipes each month-and they often failed. ![]() Each edition became dog-eared and marked up with hundreds of successful recipes. BA used to be filled with dishes that became instant favourites. The cornerstone of BA for so many years now feel entirely secondary. With each passing issue, it became more of a struggle to read through. More effort was seemingly placed on the photography instead of the content. Much of the content became irrelevant or poorly produced. Each issue became less and less about the food and recipes that made BA great. The links between food and culture became stretched. Over the past year or so, the columns became so convoluted. November 2021 was my last issue of BA and I have not missed its arrival in my mailbox. Unfortunately, this does not appear to be the case for the "new BA". I believe you can have a great workplace and a great magazine. As a reader, I want to know that the creators are treated well. I was incredibly disturbed and feel for the employees who worked within such an unhealthy and toxic workplace. Since the 2020 meltdown, BA has lost so much. Each edition was filled with these connections stories of journeys shaped by food, recipes that made room for new ingredients, but also plenty of old standards that could be made with minimal hassle-or without needing access to niche New York grocery stores. These unsung heroes of the old BA are what made the magazine so treasured.īA used to be a source for food and culture, and everything that brings them together. Or recipes like Molly Baz's Ribollita, which is still on our weekly dinner rotation, year round-it is far too delicious and easy to be reserved only for soup season. Columns like Rumaan Alam sharing romantic adventures to Bangladesh and his recipe for a Peanut Drinking Snack. The former magic of BA is captured in pieces that some readers may have forgotten. The magazine felt like it was confident in its perspectives on food and its place in our lives. The tales from globe trotter travels were thrilling. BA felt beautifully curated, full of recipes, travel stories, and even useful kitchen tools and dining decor. ![]() I was introduced to BA in 2015, having been gifted a subscription that quickly became the highlight of each month. I consider myself a confident home cook, bolstered by the lessons and recipes from pre-2020 BA. This is spoken from the perspective of a former subscriber, not as an employee or food industry veteran. I know the above sentiment is controversial, but it is a statement on the magazine's decline in quality. I will go ahead and admit it-I loved BA under Adam Rapoport.
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