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There is nothing quite like this Scandinavian-style cake tower. For Christmas, the Kransekake is decorated to look like a Christmas tree.
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The sugary, caramelized pastry known as the kouign-amann is not the simplest thing to make—but it's totally worth the effort. Here's our step-by-step guide
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Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.
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It's amazing how a splash of citrus and a handful of pistachios can transform a pair of humble brassicas—kale and kohlrabi both belong to that genus—into a bright, fresh, and lively dish. Although this recipe represents the letter k, it could just as easily have been g, for green. Or great.
Recipes
Use this kookoo sabzi recipe as a guide, and throw in whatever combination of greens and spices you have on hand.
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Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.
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While you can find them all over Texas, for some reason kolaches just taste better in a small hamlet called West settled by Czech immigrants.
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GINA Kale is my newest and most charming friend. It’s in the green-veggie family, but is often overlooked. Boy, are you guys missing out on this one. Preparing it is very easy: all you do is chop some garlic, sauté it in some olive oil with red-pepper flakes for a kick, add in some salt, pepper, and broth, and steam. Now, we all can use an easy dish to prepare on such a busy day . . . so I gift you with this one.
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Cooking
They're hard to make, but isn't everything that's awesome?
Sam Dean
Cooking
Watch three scruffy dudes who live in Toronto make a fruit leather jacket and much, much more
Sam Dean
Cooking
We know "trompe l'ice" doesn't really make sense, but just roll with it, SVP
Sam Dean
Cooking
We found so many excellent Kookery contenders in the s'mores category that we decided to feature them all
Danielle Walsh
Cooking
That's because you can make it at home, according to the kooky Filipino blogger who's glazing it with calamansi
Sam Dean
Cooking
This week, Kookery is all about simplicity
Sam Dean
Videos
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Produced by Bon Appétit with Krusteaz | Co-owner of James Beard Award winning Restaurant Guelaguetza Paulina Velazquez, along with her three daughters, show us the key to making Sunday brunch a little more fun!
To learn more, visit krusteaz.com
Step inside the BA test kitchen and learn how to make kouign-amann.
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Associate Editor Amiel Stanek teaches us how to make fruit leather with kombucha SCOBY.
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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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In this inaugeral episode of 'It's Alive' with Bon Appétit test kitchen manager Brad Leone, we follow him through his process of brewing his own kombucha. Main takeaways include: be creative, keep your SCOBY clean, take care of her, feed her, and use food-grade bottles to avoid glass explosions. It's a learning experience.
Update: Brad now uses a concentrated formula that doesn't require ice. He mixes 2 quarts of water with sugar and tea. Then dilutes it with room-temperature water.
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Candice Kumai’s Japanese soufflé pancakes in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way. Does Chris have what it takes to recognize and reproduce these heavenly matcha pancakes - without seeing exactly what they are?
Candice Kumai is a 6x bestselling author, journalist & host of the Wabi Sabi Podcast. You can buy two of her cookbooks here: Kintsugi Wellness and Clean Green Eats
Candice Kumai is a 6x bestselling author, journalist & host of the Wabi Sabi Podcast. You can buy two of her cookbooks here: Kintsugi Wellness and Clean Green Eats