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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
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
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Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
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
Cooking
When everyone I'm hosting has allergies and dietary restrictions, I make this.
Elyse Inamine
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
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
Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
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
Best Of
Grating cheese doesn’t have to be a chore.
Francesca Krempa
Cooking
Cheesy, squash-y, mushroom-y, DELICIOUS
Danielle Walsh
Cooking
This summer, I’m skipping the homemade veggie burgers. Instead, I’m putting a slab of seared cheese between two buns and calling it a sandwich.
Sarah Jampel
Cooking
If you've never made homemade pasta before, start here.
Sarah Jampel
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
Cooking
PSYCH! It's cheesecake (good cheesecake, too)
Sam Dean
test-kitchen
Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.
Hillary Smith
Culture
Bridget's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Bridget Moloney
Cooking
Why you should make the Squash and Tomato Gratin from Bon Appetit
Doreen St. Felix
Cooking
Looking for a silky, ultra-creamy pasta sauce with a solid serving of vegetables? Start peeling some winter squash!
Elaheh Nozari
Cooking
A fuss-free, sheet-pan dinner is reliably within reach.
Hana Asbrink
Culture
Portland chef Jenn Louis came by the BA test kitchen to drop some serious Italian-dumpling knowledge on our plates
Sam Dean
Cooking
This roasted whole pumpkin is an edible vessel for gooey bread and cheese.
Ashley Mason