Bon AppétitFood This Arepas Recipe Is My Most Impressive Weeknight DinnerBon Appétit - Sarah JampelStash a bag of arepa flour in your pantry and a satisfying dinner is never far away. Being a vegetarian doesn't mean subsisting on steamed broccoli and bowls of pasta. In her monthly column, nearly lifelong
Bon AppétitRecipes Seedy Arepas With Black Beans and AvocadoBon Appétit - Sarah JampelThere are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese or chicken or pork, the dough starts in the same way: with arepa flour (pre-cooked corn
Bon AppétitRecipes Cornbread Stuffing Fried RiceBon Appétit - Bon AppetitWhether you’re looking for a way to use up leftover stuffing or you just want to see the look on your family’s faces when you disrupt the typical Thanksgiving menu, this riff on the holiday staple has
Bon AppétitRecipes Cornbread Stuffing With Sausage and Corn NutsBon Appétit - Bon AppetitThe sweetness of the cornbread complements and accentuates the sausage, celery, onion, and herbs, while the addition of corn nut magic dust makes for an extra hit of corn flavor. (We bloom the pulverized
Bon AppétitRecipes Fancy Cranberry SauceBon Appétit - Bon AppetitWe dreamed of a sauce as sliceable and jiggly and fun as the retro canned stuff, but with deeper fruit flavor and more nuance. It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold
Bon AppétitRecipes Brussels Sprouts With Pistachios and LimeBon Appétit - Bon AppetitThese roasted whole brussels sprouts get so crispy on the outside you’ll worry they’re burnt (they’re not!). Inside though, they’re perfectly, deliciously mushy—which, according to us, isn’t a bad thing.
Bon AppétitRecipes Mashed Potatoes With Crispety CrunchetiesBon Appétit - Bon AppetitThe impossibly creamy texture of these mashed potatoes is a credit to choosing the right guy for the job: the German Butterball. (We tested 10 contenders—it was the butteriest in flavor, and fluffiest
Bon AppétitCooking Bon Appétit’s Absolutely, Positively Perfect Thanksgiving MenuBon Appétit - The Bon Appétit Test KitchenWe asked our food editors to test and retest the Thanksgiving classics: to compare Idaho potatoes to German Butterballs, to weigh the merits of whole birds against cooking in parts. And we asked them do
Bon AppétitRecipes Squash and Radicchio Salad With PecansBon Appétit - Bon AppetitThis squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt. The palm-size 898 squash, a new cousin of the beloved honeynut developed by vegetable breeder–mad
Bon AppétitRecipes Expertly Spiced and Glazed Roast TurkeyBon Appétit - Bon AppetitOur mission: To miraculously roast a turkey that is well seasoned, juicy, and—can we type this loudly enough?—PROPERLY COOKED! Every part of the bird deserves equal love and appreciation, without a dry
Bon AppétitRecipes Pecan-Rye Pumpkin PieBon Appétit - Bon AppetitImagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin We
Bon AppétitRecipes Why-Is-It-So-Good GravyBon Appétit - Bon AppetitA make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect. exaggerated
Bon AppétitCoffee Breakfast at Tourists Hotel, North Adams Turned Me Into a Morning PersonBon Appétit - Aliza AbarbanelAt least for the weekend. And, okay, the gigantic camper coffee thermos helped too. This is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy.
Bon AppétitCheese These Apple Crumble Bars So Special (And Strange) Thanks To This One IngredientBon Appétit - Sarah JampelI promise that I didn't set out to make Cheez-It apple crumb bars. It just sort of happened. We were brainstorming ways to give an apple dessert that je ne sais quoi that would set it apart from all other
Bon AppétitRecipes Banana Cream PieBon Appétit - Chris MoroccoA showstopping peanut-studded banana cream pie with sky-high whipped cream. Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making
Bon AppétitRecipes Glazed Leeks With Pine Nut Salsa VerdeBon Appétit - Andy BaraghaniThese humble leeks transform into the in-demand side that no one saw coming: They’re cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde. It’s ideal
Bon AppétitRecipes Broccolini With Sesame Sauce and LemonBon Appétit - Andy BaraghaniThis steamed broccolini dressed with a salty-sweet sesame sauce was inspired by gomae, a Japanese spinach dish. It’s a bright and palate-cleansing; a perfect side for heavy winter dinners. You want the
Bon AppétitBaking Blind-Baked Pie CrustBon Appétit - Chris MoroccoNobody—nobody!—likes a soggy pie crust. That’s where blind-baking comes in. The process of prebaking your crust is crucial for pies with no-bake fillings, like lemon meringue or chocolate pudding. It’s
Bon AppétitRecipes Chocolate Pudding PieBon Appétit - Chris MoroccoA dazzling chocolate pudding pie cloaked in voluminous whipped cream. The secret to that whipped cream’s great height: Setting it with dissolved gelatin means it won’t deflate or weep when chilled. 2 Diamond
Bon AppétitRecipes Coconut Creamed GreensBon Appétit - Andy BaraghaniWhereas some creamed greens can get boring after two bites, these are impossible to stop eating. Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish
Bon AppétitRecipes Lemon Meringue PieBon Appétit - Chris MoroccoA sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic. 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt 1½ cups (3 sticks) unsalted
Bon AppétitRecipes Cheesy Cabbage GratinBon Appétit - Andy BaraghaniEvery editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same. 1 medium head of savoy cabbage (about 3½ lb. total), cut through
Bon AppétitRecipes Applejack SourBon Appétit - Al CullitonLaird’s Applejack is an inimitable apple brandy we like to reach for once fall rolls around. Here we use it to make some sours for an all-time best Thanksgiving pregame. They’ve got the apple, citrus,
Bon AppétitRecipes Charred Sweet Potatoes With Hot Honey Butter and LimeBon Appétit - Bon AppetitWhen you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life. 8 small sweet potatoes (about 3 lb. total),
Bon AppétitHot Springs Mount Princeton Hot Springs ResortBon Appétit - Colorado TourismEnjoy a one-day hot springs experience or relax with an overnight stay. Many lodging and event spaces are available. Ride the 400’ water slide or create your own natural hot springs in Chalk Creek. Relax
Bon AppétitWomen's News Women's Retreats Are Changing Their Message From Weight Loss to Self-EmpowermentBon Appétit - Sarah TreleavenWomen's retreats are cashing in on promises of transformation, but can you change your life in one self-soothing (and expensive) weekend? I was in a small, unfussy coffee shop close to my cottage in rural
Bon AppétitCoffee Chris Morocco’s Extremely Extra Travel Coffee KitBon Appétit - Chris MoroccoA lukewarm coffee pod is no way to treat jet lag. Let me start by saying there are people who breeze through an airport with only a carry-on, four wrinkle-proof garments, and a toothbrush tucked into tiny
Bon AppétitEtiquette Is It Ever Okay…to Ask the Restaurant to Turn Down the Music?Bon Appétit - Alex BeggsWelcome to “Is It Ever Okay,” Bon Appétit’s questionable etiquette column. Have a question? Email staff.bonappetit@gmail.com. Can I refuse the first table offered to me by a host or hostess? I’m talking
Bon AppétitRecipes Suspiciously Cheesy Apple Crumb BarsBon Appétit - Sarah JampelWhen we were brainstorming our ideal apple dessert, two classic supporting ingredients came to mind. No, not cinnamon and caramel! Sharp cheddar cheese and buttery Ritz crackers. But after trying (and
Bon AppétitCheese Broc-Bolo: Easy to Say, Easy to LoveBon Appétit - Alex BeggsEvery Friday morning, Bon Appétit senior staff writer Alex Beggs shares weekly highlights from the BA offices, from awesome new recipes to office drama to restaurant recs, with some weird (food!) stuff
