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magazine potato gratin with porcini mushrooms and mascarpone cheese
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Plus, it saves me time in the kitchen later.
Callie Sumlin
Culture
To thank our Facebook fans, every week for a month we'll pick our favorite fan-submitted photo of a Bon Appetit recipe and feature it here.
Diane Chang
promotions
Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Cooking
You know what your cooking needs? More cheese. More pepper. Together forever.
Amiel Stanek
Cooking
It's spicy, it's creamy, and it feeds a crowd.
Andy Baraghani
Cooking
When everyone I'm hosting has allergies and dietary restrictions, I make this.
Elyse Inamine
Cooking
Cheesy, squash-y, mushroom-y, DELICIOUS
Danielle Walsh
Culture
We gave you a sneak peek at three photos from Recipes from an Italian Summer. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Restaurants
This earthy savory ingredient wasn't something we ever expected in a dessert, but that's one of the many reasons we love this one so much.
Elyssa Goldberg
Culture
Bridget's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Bridget Moloney
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman
Cooking
Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Cooking
PSYCH! It's cheesecake (good cheesecake, too)
Sam Dean
Cooking
Culture
The Bon Appétit Test Kitchen
Culture
Cooking
Why you should make the Squash and Tomato Gratin from Bon Appetit
Doreen St. Felix
Culture
Portland chef Jenn Louis came by the BA test kitchen to drop some serious Italian-dumpling knowledge on our plates
Sam Dean
Culture
Chris's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Chris Hall
test-kitchen
Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.
Hillary Smith
techniques
Seriously, that thing's not just for cheese
Danielle Walsh
Cooking
This do-ahead cocktail party appetizer gives you time to primp.
Bon Appétit
Culture
Dear BA Foodist: A lot of the hosts of holiday parties I've been invited to this year are requesting I bring a dish. I don't want to take anything fancy or expensive. Any suggestions?
Andrew Knowlton