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(107)
Easy
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Free yourself from individual ramekins for a large-format, party-friendly version. (It jiggles!)
5.0
(4.87)
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The panna cotta is delicious on its own but pairs even better with the maraschino cherries and lemon.
4.5
(4.5)
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This giant panna cotta has a sleek mirror finish that’s a thing of beauty. No ramekins required.
4.6
(4.6)
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If you want a shortcut for this quince and chamomile panna cotta recipe, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.
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(5)
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The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
5.0
(4.75)
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Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
4.0
(4.22)
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Studded with chocolate and cookies and flavored with anise-infused cream, this delightful cake is also a spectacular use for stale bread: Grind it up, then use it instead of flour.
Recipes
Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.
4.0
(4.15)
4.3
(4.3)
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This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you’re celebrating.
5.0
(5)
Articles
(111)
Cooking
Topped with summer berries, this spoonable custard is easier to pull off and ready to wow a crowd.
Nina Moskowitz
Restaurants
The wiggle-jiggle dessert of the summer is getting the VIP treatment at restaurants across the country
Genevieve Yam
Cooking
A new recipe that’s so deceptively easy, the fridge does most of the work for you.
Emily Schultz
Cooking
This Italian savory pie is a stunner, and no one needs to know you made it all ahead.
Emma Wartzman
Restaurants
Veggies may seem out of place in a panna cotta, but the custard serves as a blank canvas for pretty much any flavor—savory included.
Belle Cushing and Carly Fisher
Restaurants
Two of our editors debate the pros and cons of panna cotta, from its jiggly texture to its subtle flavor.
Julia Kramer
Videos
(326)
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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Bon Appétit’s Chris Morocco is in the test kitchen to recreate his 2018 best lasagna recipe for half the cost. Using smart ingredient swaps, Chris transforms his recipe into a more budget-friendly dinner that pleases a crowd, fights inflation, and is rich, cheesy and packed with flavour.
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Today, ‘Peacemaker’ star John Cena sits down with Bon Appétit to share some of his favorite foods and drinks and the stories behind them. Join Cena as he explains the perfect flat white and reminisces on his honeymoon in Santorini, eating Spanakopita–all while sampling the delights.
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Produced by Bon Appétit for Element Hotels | This is Carla's go-to snack recipe that she makes when she’s on the go.
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Join Priya Krishna in the Bon Appétit Test Kitchen as she makes feta cooked like saag paneer. Saag paneer is great, but you haven’t lived until you have made saag feta: Priya's take on a classic Indian dish of of firm, curdled, and unmeltable cheese simmered in a gravy made of greens (often spinach)
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Today, Bon Appétit joins chef Meherwan Irani in Mumbai at Hotel Theresa to try the city’s most famous biryani. Hotel Theresa has been serving biryani to the locals for fifteen years, growing from a small lunch service next to a tea stall to a full-blown street food operation, now able to serve 300 people from one pot.