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magazine frittata with potato onion piquillo peppers and chorizo
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Cooking
Enjoy it warm, cold, or at room temp.
Hana Asbrink
Cooking
Earthier, fruitier, and more interesting than green bell peppers, poblanos bring the (mild, intriguing) heat.
Amiel Stanek
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Cooking
Editor in chief Adam Rapoport shares his frittata game plan for entertaining in his weekly newsletter.
Adam Rapoport
Cooking
The old school was cool as hell. These aren't going out of style any time soon.
Alex Delany
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
Cooking
BONUS: Cabbage slaw to snack on while cooking.
Rachel Karten
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Chili Pepper Recipe."
Bon Appétit
Shopping
Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
Bon Appétit Staff & Contributors
Cooking
A mildly spicy chile flake that we sprinkle on pizza, pasta, popcorn—okay, everything.
Christine Muhlke
Culture
For decades, Romulo Yanes photographed beautiful and defining images for Gourmet, Bon Appétit, and Epicurious.
Bon Appétit
techniques
We asked our readers what secret ingredients they put in their "best chili ever" and got some unexpected responses.
Diane Chang
Cooking
It's a springtime thing from Arthur Potts Dawson's new cookbook, Eat Your Vegetables
Julia Bainbridge
promotions
Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Lifestyle
Black pepper deserves to be the star, not the sidekick.
Sarah Jampel
Culture
Hearty Swiss chard and chorizo come together in this easy-to-make frittata.
Rochelle Bilow
Cooking
Who says one frittata can't have it all?
Sarah Jampel
Cooking
It’s Gourmet Makes, but in YOUR home…
The Bon Appétit Staff
Culture
They're called "hot peppers" though, and they need to be on everything you eat. Everything.
David Walters
Cooking
Blister these Padron peppers, sprinkle them with sea salt, and pop 'em like peanuts. But watch out: 1 in 10 will sear your mouth with spice
Danielle Walsh
Cooking
I just can't get enough of this soy-chile paste combo.
Alyse Whitney
Restaurants
One city’s humble, but indisputable, iconic dish.
Melissa McCart