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magazine layered chicken enchiladas with tomatillo cilantro sauce
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Cooking
Make it for stuffed peppers, baked eggs, weeknight chicken, and more.
Kendra Vaculin
Culture
The Bon Appétit Test Kitchen
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
Shopping
No matter your spice preference, these sauces bring on the flavor and heat.
Li Goldstein
Cooking
Hoisin plus tomatillo salsa? It’s savory, tangy, and unexpectedly perfect.
Kendra Vaculin
techniques
These three enchiladas are, well, perfect. Here's how to make them.
Rick Martinez
Lifestyle
Cover me in salsa verde and bury me in Monterey Jack
Sarah Jampel
Cooking
Tangy and herby, it pulls double duty as a marinade and sauce.
Esra Erol
Restaurants
ALT started as a passion project for chef Niko Romito. Today, it’s a nationwide movement for better roadside dining on Italian motorways.
Lindsey Tramuta
Cooking
Half Buffalo chicken wings. Half pizza. This is a joint venture between the tastiest foods we know.
Alex Delany
sponsored
The secret is in the sauce.
Rao’s Homemade®
Culture
Even in cooler temps, Dale Talde's chicken sausage lettuce wraps are a hit with bloggers
Joanna Sciarrino
Culture
Play pretend restaurant and cook something elaborate. Plus more bits from the week at BA.
Alex Beggs
Cooking
The chile-chicken nachos you’ll need at your Super Bowl party this year.
Alex Beggs
test-kitchen
When you can't decide between chicken or sausage and peppers—so you have both.
Rick Martinez
Restaurants
It’s got the perfect amount of heat and tons of flavor.
Adam Rapoport
Culture
This recipe—like a lot of Mexican-inspired cooking—allows you to invest as much time and energy as you are willing to devote, or you can skip over whole sections with shortcuts (buy prepared green salsa, used canned chile strips, grab a rotisserie chicken).
Chris Hall
Cooking
Like a peppery strawberry salad and tart rhubarb juice.
Bon Appétit Staff & Contributors
Cooking
Three simple pasta sauces that come together in minutes, with zero stove time? Sign us up.
Rochelle Bilow
Culture
Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.
Alex Delany
Restaurants
The crowd-pleasing cuisine is crossing state lines, this time with house-made tortillas, top-shelf tequila, and queso that's just as gooey as you remember.
Paula Disbrowe
Culture
Pitmaster Erin O'Shea of Precy Street Barbecue in Philadelphia reveals her signature BBQ sauce.
Andrew Knowlton
Lifestyle
My cold-weather preparedness plan: Making this obe ata stew recipe from Egunsi Foods founder ‘Yemisi Awosan.
Aliza Abarbanel