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cheesy baked penne with cauliflower and creme fraiche
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Cooking
I would do pro bono PR for these croutons.
Antara Sinha
test-kitchen
Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.
Hillary Smith
techniques
This homemade curry has it all: sweet coconut milk, spicy peppers, crispy chickpeas, and roasted cauliflower.
Rochelle Bilow
Cooking
This holiday side is worth doubling.
Matt Horn
Cooking
When everyone I'm hosting has allergies and dietary restrictions, I make this.
Elyse Inamine
Cooking
Cheesy cauliflower is one of life’s greatest pleasures. Cheesy cauliflower with capers is even better.
Aliza Abarbanel
Cooking
Just call it cauli-grits.
Danielle Walsh
Culture
Here's the Mille Feuille recipe from the not-even-out-yet Sugar Shack Au Pied de Cochon cookbook
Julia Bainbridge
Culture
Large fusilli and foot-long chocolate bars are making the case for more is more.
Alex Beggs
Cooking
The cauliflower tastes so much like boneless chicken wings, it's unreal.
Alyse Whitney
Cooking
It's mac and cheese for grown-ups!
Bon Appétit
Culture
It's gluten-free and ready to party.
Zoe Weiner
Cooking
No one will know that it only took minutes to make this dessert.
Kyle Beechey
techniques
Très fabulous. Be cautious of these common mistakes, and your crème brûlée will be every bit as good as your favorite French restaurant's.
Rochelle Bilow
Cooking
This week, food52's home cook-submitted recipe contest's theme is "Your Best Cauliflower Recipe." Go vote to help pick the winners.
Julia Bainbridge
Cooking
Like zingy salad dressing and peanutty tofu.
Bon Appétit Staff & Contributors
Cooking
Like a glazed rhubarb cake and saucy roasted cauliflower.
The Bon Appétit Staff
Cooking
If there's one person we trust to teach us how to make a cauliflower steak, it's Yotam Ottolenghi.
Yotam Ottolenghi
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest.
Julia Bainbridge
Cooking
This recipe is a Crème Brûlée to knock your socks off. It's creamy, it's coffee, it's caramel—and for those reasons, I would recommend serving it in very small ramekins.
Bridget Moloney
Cooking
Because it's crazy good
Emily Fleischaker
Culture
Here's the recipe from the new Cook Without a Book!
Julia Bainbridge
Culture
Thirty-three years ago, Bon Appetit brought you stuffed Cornish game hens with chicken-liver toast. Today we revisit that surprisingly luxurious recipe
Julia Kramer
Culture
We gave you a sneak peek at three photos from Recipes from an Italian Summer. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge