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Recipes
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Recipes
Admit it: When you go for round two, it’s the sides you’re really craving.
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The Canal House cooks host a springtime feast with trademark salt-and-pepper simplicity
Recipes
Homey and comforting, this lovely pie comes together without much fuss. Thin egg noodles are layered with ham, cheese, and mushrooms; tiny peas scattered between the layers add a green burst of flavor. The dish is baked until beautifully golden, sliced like pie, and eaten at room temperature. This is traditionally baked on the day before Easter, to be eaten as part of the family picnics enjoyed on Angel's Monday, Italy's national holiday the day after Easter.
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Like an Easter salad, scallion rice, and gooey shortbread.
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Articles
(109)
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Bon Appétit
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Today's recommended links from the editors of BA...
Emily Fleischaker
Culture
It's Easter. Make eggs, ham, sweets, and bunnies (yup)
Danielle Walsh
Cooking
Deviled eggs on a biscuit? We're very, very in.
Vivian Howard
With Halloween quickly approaching, we're about to enter a very special time: special-edition candy season.
Jason Kessler
Videos
(134)
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It’s a beautiful morning in Bangkok, Thailand and chef Lucas Sin is waiting for an omelet. But this isn’t your typical order of eggs—it’s the Michelin-rated oyster omelet at Nai Mong Hoi Thod, one of the most well-awarded oyster restaurants on the planet. Come into the kitchen and behind the scenes for an up close look at the experience of eating at Nai Mong Hoi Thod, where the philosophy is all about textural and flavorful delights.
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Welcome to spring at Canal House, an idyllic cooking studio in the country. Here there are no bells or whistles—just honest, beautiful food. Join Melissa Hamilton and Christopher Hirsheimer for an Easter feast.
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The key to these festive pickled easter eggs? MAGIC!
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Chris Cheung, chef and owner of East Wind Snack Shop in Brooklyn, demonstrates how to make 8 types of dim sum including the "holy trinity" every chef is judged by: their siu mai, har gow, and pork bun.
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Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
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Follow this classic recipe for eggs benedict.