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    bon appétit magazine

    bon appétit magazine

  • Behold, the Breakfast Taco

    Listen, we love tacos. We love them for lunch, we love them for dinner, and we especially love them for late-night snacks. We love them with meat and we love them with beans, and we’ll happily eat them any day of the week (whoever came up with the idea of “Taco Tuesday” was severely limiting things). So we were pretty pumped when Bon Appétit test kitchen cook Chris Wegan proposed the idea of creating three brand-new taco recipes…for breakfast.

  • 4 Super-Common Cooking Mistakes

    There are four big things you need to watch out for, no matter if you’re making cookies, quinoa, salmon, or salad.

  • Blueberry Hand Pies for the Win

    How can you get your handheld warm pastry fix without eating a Hot Pocket? Easy—make an alternative dinner or dessert made with puff pastry. Our favorite (and most fun)? Blueberry hand pies.

  • Yes, Veggie Burgers Can Taste Good

    Veggie burgers have suffered a seriously bad reputation in the past. And with good reason: They’re far too-often frozen hockey pucks of stabilizers and fillers (maybe a corn kernel or two, if you’re lucky).

  • How to Build the Perfect Plate of Nachos for Cinco de Mayo

    Nachos may flourish in sports bars alongside jalapeño poppers and chicken tenders, but I give them the consideration of a four-star meal. You can’t just dump chips and cheese together and expect crunchy-melty-salty-spicy excellence. After years of experimenting for my annual nacho party (held during one very big football game), I’ve landed on a few rules for each component.

  • A Doughnut-Muffin Hybrid? Yes, Please

    Muffins are so much more than unfrosted cupcakes. From a portable breakfast to a savory dinner side, muffins do it all. These are like a cinnamon-sugar doughnut in muffin form. You’ve been warned.

  • Overnight Portuguese Baked Eggs

    Make the base—an aromatic mix of red peppers, onions, tomatoes, garlic, jalapeño, and spices—the night ahead. In the morning, pop the eggs on top and bake, for a quick brunch.

  • Make All Your Pork Chops Look This Good

    We’ll come out and say it: Cooking pork chops is not an easy task. But we promise—you can definitely cook a tender, juicy chop, says senior food editor Dawn Perry—as long as you avoid these eight common mistakes. Here’s her advice.

  • The Ultimate Sticky Buns for Easter Brunch

    The Ultimate Sticky Buns for Easter Brunch

  • In Praise of Rotting Food

    Now more than ever, we fetishize that word—fresh. Fresh market vegetables! Fresh fish! It’s imbued with moral goodness. But as Chef Chang explains, rot is where it’s at.