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magazine orecchiette with caramelized onions
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Cooking
An easier route to golden-brown onions.
Sarah Jampel
Cooking
Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help offset the weekend's carnivorous sins.
Danielle Walsh
Cooking
Not all caramelized onions are created equal. Here are the three types you should know, and how to use them.
Alison Roman
Cooking
Pasta. Eggs. Soups. They're all very good friends of caramelized onions.
Alex Delany
Cooking
You only need onions, oil, and a whole lot of patience.
Sarah Jampel
Cooking
Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
Cooking
It took one writer four months to cook through all of the recipes in Bon Appétit's January issue—here's the fried pasta that came out on top.
Tommy Werner
Cooking
Think French onion soup but weeknight-friendly.
Emma Laperruque
test-kitchen
When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.
Elizabeth Jaime
Cooking
I cook it down 'til it's the best version of itself.
Adam Rapoport
techniques
It's surprisingly tricky to make caramelized onions. Here's what most people get wrong when cooking them.
Danielle Walsh
Cooking
Culture
Two great new recipes, one great old one, and Jennifer Lawrence’s…wedding registry?
Alex Beggs
Cooking
Caramelization is good. Flatbread is good. Throw some zucchini in the mix, and it can't not be good!
Hilary Cadigan
techniques
The super-indulgent-tasting pasta that is mostly made of zucchini.
Alyse Whitney
Cooking
It’s so pretty, you almost won’t want to eat it.
Emma Wartzman
Culture
You requested a mushroom main dish: We delivered.
Rochelle Bilow
Cooking
Lemony ricotta. Marinated veg. Crunchy hazelnuts. It’s how I want to eat everything now.
Alyse Whitney
Cooking
Time to practice.
Team Basically
Gnocchi gets tossed with asparagus, morel mushrooms, and peas in this springtime dish.
Rochelle Bilow
Culture
Pasta? That's so last season. The latest culinary rage is spiralized veggies, with zucchini leading the charge. But no, we're not calling them "zoodles."
Rochelle Bilow
Culture
The Bon Appétit Test Kitchen
Cooking
Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Culture
Senior staff writer Alex Beggs talks about soup season, her love of garlicky condiments, and more in this week's newsletter.
Alex Beggs