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magazine cookingclub apple cranberry crisp with polenta streusel topping
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Cooking
This riff on Cantonese salt-and-pepper shrimp transforms it into a crispy, fried delight.
Chris Morocco
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This was your favorite photo from the Apple Lover's Cookbook. Here is the recipe!
Julia Bainbridge
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
Cooking
With this new technique, you can have creamy, perfectly cooked polenta without ruining your cooking arm.
Alyse Whitney
Cooking
Like roasted tomato sauce and cabbage stir-fry.
The Bon Appétit Staff
Cooking
It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold and crowned with sugary orange zest and cranberries.
Alex Beggs
Diane Chang
Culture
The Bon Appétit Test Kitchen
techniques
Seven tips for making the perfect apple crumble
Rachel Johnson
Cooking
Your relative with a nut allergy will thank you—and everyone else will too.
Zoe Denenberg
Cooking
They’re lightly charred on the outside, creamy on the inside.
Ali Francis
Cooking
Save your fussing for the pie.
Priya Krishna
Cooking
From infused vodka to spicy salsa, ten things to do with the fresh, tart fruit
Bon Appétit
The best part about any crumble topping is how toasty-crispy it gets—so we're finishing this roasted rhubarb dessert with an extra-crunchy one.
Rochelle Bilow
techniques
Turns out raw cranberries are bracing and delicious, the perfect way to cut through all that gravy.
Andrew Knowlton
Cooking
Give your sheet-pan dinner the Crispy Kale Crown treatment.
Cathy Erway
Cooking
All the decadence and comfort of a pie, with a third of the effort
Lilli Sherman
techniques
Don't burn the crust, the most crucial part! And don't let the fruit sugars make it way too sweet. Here's how to avoid them all.
Rochelle Bilow
Culture
Most importantly, it makes a superior condiment for sandwiches the next day.
Liesel Davis
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest.
Julia Bainbridge
Cooking
This dish is reminiscent of salt and vinegar chips and tastes perfect with a bowl of rice.
Hetty Lui McKinnon
Cooking
Like stuffed pumpkin and breakfast burritos.
The Bon Appétit Staff
Cooking
Cooking
Our White Bean Tapenade is the easiest summer crostini topper ever
Danielle Walsh