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This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.
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This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.
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These savory swirls are easy to prepare and taste best served warm.
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
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Filled with seasoned ground beef and all the fixings, these shatteringly crisp taco shells are the pride of San Antonio.
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Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
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"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
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Articles
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Culture
Who can deny a piece of warm, soft bread with dinner?
Bon Appétit
Cooking
From a cilantro martini to pimiento grilled cheese, readers requested some out-of-the-box recipes from their favorite restaurants
Danielle Walsh
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
You’ve got dietary restriction questions. We’ve got answers.
Alex Beggs
test-kitchen
Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.
Janet McCracken
Lifestyle
You know how this one starts: You're chillin' at the mall when a scent strong enough to lure you out of the sale section at The Gap wafts in.
Danielle Walsh
Videos
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“Heavy Metal Sausage Co…is a combination of more than just what the typical person would think of coming into a deli and overall just helping build a community around locally sourced products.” Bon Appétit spends a day on the line with Pat Alfiero, chef and co-owner of Heavy Metal Sausage Co. in Philadelphia. This exciting new deli is serving up forgotten meats from around the world and even turns into a restaurant, Trattoria, at the weekends–most importantly, they pride themselves on using predominantly locally sourced products.
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What do you think? Should Brad join Claire on Gourmet Makes more often? Just think about how differently all of the gourmet snacks would have come out: fermented M&Ms, dry-aged Peeps, campfire Cheetos. Anyway, in this episode, join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Butterfingers.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Brad Leone and Chris Morocco are back for another episode of Gourmet Makes. This time, these two guys who have always hosted and always will host Gourmet Makes are attempting to make a gourmet version of Andes Crème De Menthe. Strangely, one of our editors had the idea that Claire Saffitz had always been the host of Gourmet Makes though they couldn't point to a single episode that Claire had hosted. As we all know, Chris and Brad ARE Gourmet Makes.
Filmed on 2/24/20.
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Get the recipes:
Kendra's Goat Cheese and Salami Stuffed Dates
Zaynab's Peppery Antipasto Skewers
More easy appetizers, right this way →
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Great American Baking Show judges Paul Hollywood and Prue Leith join Bon Appétit to pick the best American snack food in a head-to-head taste test bracket. Are Thin Mints better than Oreos? Would they take Ruffles over Lay’s? And will savory prevail over sweet when push comes to shove? Find out as Paul and Prue taste them one by one until a sole snack reigns supreme.