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    bon appétit magazine

    bon appétit magazine

  • How to Grill with a Bad Grill

    When the urge for fire-cooked food calls, sometimes, you have no choice but to answer it. And sometimes, the only thing you have to use is a tiny portable grill that you found in your garage. But that’s okay.

  • Summer Fruit Crisps Are the Easiest

    There’s something so classic, so comforting about a fruit crisp. We particularly like this one, because there’s plenty of room for riffing.

  • Cook Chicken Faster

    Chicken, by nature, is quick. Even when it comes to slow-cooking methods like braising, chicken is much faster to cook relative to a meat cut like, say, brisket.

  • 6 Common Burger Cooking Mistakes—and How to Avoid Them

    Rochelle Bilow, photo by Romulo Yanes

  • Salt-and-Vinegar Chips Get a Whole New Look

    Everyone knows that the best potato chips are salt-and-vinegar potato chips. So embrace that knowledge and make the most delicious version of roasted potatoes there is: Make crispy baby Yukon golds, burnished on their edges and with a proper bite. You won’t regret it.

  • Odd Food Combos That Are Surprisingly Great

    We don’t always choose our best friends; sometimes, life just sends us a person and is like, “Hey, despite the fact that you guys don’t have a lot in common, you are destined to be in each other’s lives forever.”

  • 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). That’s a shame, because when they’re done right veggie burgers exemplify all of the things we love. Think about it: The best meatless burgers have chewy, hearty grains, a meaty (in texture, if not taste) note from mushrooms, and, duh, colorful, fresh vegetables. Sounds like the making of an incredible meal to us.

  • 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.

  • This Rice Bowl Is Your New Lunch Go-To

    If you need a quick, healthy meal that’s ready in a flash, but can’t bring yourself to eat one more chopped salad, take heart:

  • The Best Way to Cool Your Mouth Down After Eating Chiles

    This year’s Sriracha Week challenge? To test different ways of cooling down one’s mouth after eating something really, really spicy. Goodie.

  • We're Seeing It Everywhere: Mushroom Cocktails

    It’s one thing to see a trend in Los Angeles and New York, where savory cocktails have become A Thing. Bacon-infused bourbon drinks? Yawn. A barbacoa-tequila number? Sure, whatever. There’s even a whole book devoted to this genre.

  • Inside Alaska's Food Trucks in the Middle of Winter

    We at Bon Appétit would never unleash another food truck story on your eyeballs without good reason, but when our freelance contributor Jenna Schnuer told us about the food trucks that stay open all winter in Anchorage, Alaska (where she lives year-round), we had to know more about what she dubbed “some serious badassery.”