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chicken scaloppine with hazelnut cream sauce
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Cooking
Make it for stuffed peppers, baked eggs, weeknight chicken, and more.
Kendra Vaculin
Lifestyle
We’d eat just about anything with this spicy cashew dressing drizzled on top.
Aliza Abarbanel
Cooking
Tangy and herby, it pulls double duty as a marinade and sauce.
Esra Erol
Cooking
Like tender sponge cake, and citrusy salad.
Bon Appétit Staff & Contributors
Cooking
Warning: it's addictive.
Alyse Whitney
Cooking
So many strawberry things. A cottage cheese dip?! Passion fruit sorbet! What a summer.
Alex Beggs
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Cooking
The cauliflower tastes so much like boneless chicken wings, it's unreal.
Alyse Whitney
Cooking
It’s packed with jammy, sweet bell peppers and topped with ricotta salata and hazelnuts.
Alex Beggs
techniques
Your salad deserves more love. And whipped cream.
Bon Appétit
Culture
Cooking
Buttermilk powder swoops in when you don’t have time for an all-day marinade.
Nina Moskowitz
Cooking
This new recipe uses buttermilk in a tangy-creamy pasta sauce that we never saw coming.
Alex Delany
Culture
The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.
Claire Saffitz and Belle Cushing
Cooking
Plus there's a very impressive harissa-yogurt swoosh.
Aliza Abarbanel
Cooking
Like tomato pasta and lemon cream pie.
Bon Appétit Staff & Contributors
Cooking
These are what I make when I'm too tired to prep an appetizer—but not too tired to invite my friends over for dinner.
Sarah Jampel
Cooking
Chris Morocco and Shilpa Uskokovic help a caller with a nut allergy recreate and enjoy her most beloved restaurant dishes at home—while also staying safe.
Bon Appétit Staff & Contributors
Restaurants
How many ways can you possibly cook a pounded-thin piece of chicken breast? Well, as any self-respecting red sauce menu will tell you, the answer is…a lot.
Amiel Stanek
Cooking
Half Buffalo chicken wings. Half pizza. This is a joint venture between the tastiest foods we know.
Alex Delany
techniques
What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.
Elyssa Goldberg
techniques
We love Rooster sauce, but on ice cream? On cake? In coffee? That's why we had Amiel Stanek do a taste test--here are his results
Amiel Stanek
This quick weeknight dinner puts a new spin on classic seared scallops.
Rochelle Bilow
Cooking
Adam Rapoport finally spilled the beans on his favorite dressing add-in.
Adam Rapoport