Recipes

Thank You for Your RSVP: Our Favorite Reader-Requested Recipes

Image may contain Food Bread and Bun
Matt Duckor

Our RSVP column is the longest-running series in the magazine. If you're not familiar, here's how it works: You e-mail us and tell us amazing restaurant dishes you've had. We hunt down the recipes, test them in our kitchen, and print 'em in the magazine. Sound fun? It is! We've highlighted some of our favorite requests we've gotten over the years. Click through, and don't forget to email rsvp@bonappetit.com with more requests. Keep 'em coming.

  • Image may contain Burger Food Dessert Creme Cream Confectionery and Sweets
    Zach DeSart
    1/18

    Pies-N-Thighs Biscuits

    To make ahead, freeze the cut-out biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes. Get the full fried chicken biscuit sandwich recipe served at Pies-N-Thighs restaurant in Brooklyn, New York, here!

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  • Image may contain Plant Jar Food Produce Vegetable Ice Cream Creme Dessert and Cream
    Matt Duckor
    2/18

    Brown Butter–Pecan Granola

    What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.

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  • Image may contain Plant Food Produce Green Bean Bean Vegetable and Meal
    Alex Lau
    11/18

    Long Bean Salad

    Find long beans at Asian or specialty grocers.

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  • Image may contain Food Creme Dessert Cream Dish and Meal
    Max Kelly
    12/18

    Burmese Semolina Cake

    Semolina flour is ground from durum wheat and is usually used to make pasta; toasting it deepens its flavor, and its fine grain yields a tender, custardy cake.

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  • Image may contain Food and Waffle
    Matt Duckor
    13/18

    Toasted Coconut Waffles

    Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.

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  • Three bowls of sticky toffee pudding topped with vanilla ice cream.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Taneka Morris, Prop Styling by Gerri Williams
    14/18

    Sticky Toffee Pudding

    Any leftover caramel sauce would be great drizzled over vanilla ice cream (from December 2005).

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  • Image may contain Food Bread and Egg
    Matt Duckor
    17/18

    Smoked Cashew Salsa

    Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

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  • Image may contain Food Noodle Pasta Spaghetti Plant Dish and Meal
    Alex Lau
    18/18

    Curried Ground Shrimp and Noodles

    Spicy, citrusy weeknight noodles from Pêche chef, Donald Link.

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