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magazine fasteasyfresh matzo brei with tomatoes and salsa
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Cooking
Flipped like a pancake, this is like matzo brei and an egg sandwich in one.
Emma Laperruque
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Cooking
The key to success, or so I’m told, is to not get too clever.
Adam Rapoport
Cooking
As long as I have a jar in the fridge, I know dinner's going to be okay.
Sarah Jampel
test-kitchen
Three of our test kitchen chefs went head to head (to head) to create three wildly different (and awesome) versions of Passover matzo brei
Danielle Walsh
Culture
BA's Editor in Chief's mom won you over with a Thanksgiving turkey stuffing recipe; now she stages a coup at Passover
Adam Rapoport
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Cooking
On this episode of Dinner SOS, Chris and Kate help Janae tackle the art of the matzo ball.
sponsored
This may sound like a bold statement, but we’re pretty sure that everyone loves Mexican food. It’s comforting and flavorful, and when you get a taste of the fresh stuff, it’s clear how this genre of Latin cuisine came to be one of world’s greatest culinary joys.
Princess Cruises
Cooking
They have returned!
Bon Appétit
Culture
We gave you a sneak peek at three photos from The Frankies Spuntino Kitchen Companion & Cooking Manual. You voted for your favorite, and now we're ready to reveal the winning recipe: meatballs!
Julia Bainbridge
Cooking
Make it for stuffed peppers, baked eggs, weeknight chicken, and more.
Kendra Vaculin
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Cooking
Carla Lalli Music proclaims it’s make-soup-and-nap season in her weekly newsletter.
Carla Lalli Music
Culture
When we relaunched the magazine this month, we asked you to cook the cover recipe and tell us what you thought.
Joanna Sciarrino
Restaurants
It's pasta, made to order in under three minutes.
Aliza Abarbanel
Cooking
If you’re on chips and salsa duty, bring this homemade salsa and watch everyone swoon.
Elyse Inamine
techniques
Jarred, watery salsa = bad. Chunky, fresh, and flavorful homemade salsa = good. Very good.
Rochelle Bilow
Cooking
It's 157% better than the jarred stuff, and it's SENSATIONAL.
Alex Beggs
Restaurants
Prepare to be entranced by pasta.
Elyse Inamine
Cooking
Did someone say Passover party mix? Probably not, but we made one anyway.
Lily Mirabelle Freedman
Culture
Tomatoes aren't just good eating--they're good design. We've rounded up 24 items inspired by the tomato, from watering cans to cottages
Bon Appétit
test-kitchen
Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.
Janet McCracken
techniques
The pasta e fagioli you deserve has approximately zero mushy noodles.
Rick Martinez