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magazine oven fries with coriander seeds
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Whether you want them air-fried, baked, or classic, these Parmesan-crusted wedges satisfy.
5.0
(5)
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These stuffed buns are everything frozen pizza pockets dream of being.
5.0
(5)
Vegan
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In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.
Recipes
An oven-baked take on the Atlanta classic.
Easy
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This recipe proves that oven fries take no back seat to those from a fryer.
5.0
(5)
Easy
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4.4
(4.4)
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For the cook who needs a veggie break––and a delicious fix.
4.0
(4)
Easy
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The spicy, creamy dip is the perfect complement to the crispy oven-baked sweet potato wedges.
4.0
(3.77)
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These savory swirls are easy to prepare and taste best served warm.
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The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling.
5.0
(5)
Articles
(146)
Cooking
Crunchy, spicy, and so very simple.
Ashley Mason
Cooking
This gets-crispy-stays-crispy batter is magic.
Bettina Makalintal
sponsored
Sponsored: A healthier take on French fries is potato-free.
Culture
We know it might be tough to crank the oven up to 450 in the middle of summer, but we promise these fries are worth the heat.
Joanna Sciarrino
sponsored
Whether it’s a slapdash concoction born of refrigerator leftovers or a thoughtfully prepared cornucopia of just-purchased proteins and vegetables, stir-fries are easily one of the most lauded combos to grace the bottom of our bowls. Pair this powerhouse mixture with summer’s long days, lazy weekends, and wealth of bright, crisp veggies, and well, you’re going to be just fine.
All-Clad
techniques
Homemade fries are worth the effort. Make 'em even better with these DIY fry hacks.
Rochelle Bilow
Videos
(259)
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It's Alive with Brad Leone is back for episode 83 and this time he's making fermented miso potatoes. Now folks, this french fry recipe is good enough to be in a 5-star restaurant and cost you $50 a plate. But now for a limited time, this recipe can be yours for just the time it takes to watch an 11 minute long video! Act fast!
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Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.
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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://weigt-finish.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://weigt-finish.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://weigt-finish.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.
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Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://weigt-finish.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
See the full recipe here: https://weigt-finish.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/