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magazine chicken pot pies with chanterelles
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Cooking
Pot pie, that is. With two of the most popular winter veggies (kale, butternut squash) and loads of sage
Danielle Walsh
Cooking
It's goes a lot faster than your grandma's version
Elyssa Goldberg
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
Cooking
Warm delicious fillings wrapped in pastry are universally soul-satisfying.
Emily Fleischaker
Culture
The Bon Appétit Test Kitchen
Culture
These pot pies were quick to make, easy to bake, and went over big at the dinner table. Generally I have a real take-it-or-leave-it attitude towards chicken pot pie, but I would like to eat this once a week until next spring.
Bridget Moloney
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Culture
While there are many things to like—even to admire—in the BA pot pie recipe (and I'll get to those in a minute), there are elements that irritate me. But my family had no such complaints; they devoured them happily, as if this was what I had intended all along.
Chris Hall
Lifestyle
Cooking
This savory galette is everything you need leading up to the holidays.
Carla Lalli Music
Cooking
Six--or eight, or ten--pies are always better than one
Bon Appétit
Culture
The best thing about a great pie is sharing it with your favorite people. Make our August cover dish and share the results with us!
Rachel Sanders
Culture
I’m feelin’ good thanks to the Feel Good Food Plan. Or at least from these chicken meatballs.
Alex Beggs
Cooking
Chilaquiles casserole! Shepherd's pie! And more decadent recipes to feast on this winter.
Alyse Whitney
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
How to make chicken pot pie using frozen vegetables, pre-made puff pastry, and rotisserie chicken
Adam Rapoport
Restaurants
From Neapolitan-style pies with Mexican flavors to New York slices loaded with oxtails, chefs are reshaping pizza to represent their cultures and our collective appetite for creative new approaches.
Elazar Sontag
promotions
This crisp-skinned chicken wants to hang out on a bed of mushrooms.
Alyse Whitney
Cooking
This holiday side is worth doubling.
Matt Horn
Cooking
Help reverse the carnivorous sins of the weekend with this vegetarian pot pie.
Bon Appétit
Restaurants
At Kismet Rotisserie in Los Angeles, chefs Sara Kramer and Sarah Hymanson put a Mediterranean spin on their burnished bird.
Molly Baz
Culture
One reader left us a link to his song about SpaghettiOs cupcakes. We listened, because how could we not?
Dan Piepenbring
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
Cooking
Some people want cake. Test kitchen editor Jesse wanted chicken.
Shilpa Uskokovic