Search results for
magazine scalloped yukon gold and sweet potato gratin
Filter Results
Sort By:
Articles
(96)
Cooking
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
Culture
Plus, Panera is testing out a new energy drink, bird flu is back and tightening turkey supplies, and more.
Li Goldstein
Culture
Bridget's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Bridget Moloney
Cooking
The best potatoes for roasting is thin-skinned, perfectly textured, consistently sized, and available everywhere.
Alex Delany
Culture
Chris's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Chris Hall
Cooking
techniques
Culture
You can order a beautiful holiday dinner, and no, we don't mean from the pizza place down the street.
Ashlea Halpern
Cooking
The garish Christmas classic gets a modern makeover.
Elyse Inamine
Culture
Plus, more new spring-y merch!
The Bon Appétit Staff
Culture
I can’t get enough of Yasmin Khan’s Ripe Figs.
Sonia Chopra
Culture
The Bon Appétit Test Kitchen
Culture
Bruce Aidells
Culture
The chief investment officer at Meyer Memorial Trust is our Superpowered Portland honoree.
Hannah Wallace
Culture
Today's recommended links from BA editors...
Sam Dean
Shopping
My Bokksu subscription delivers the best Japanese snacks right to my door.
MacKenzie Chung Fegan
Shopping
When it's too gross to grill, Goldbelly's gumbo comes to the rescue—straight from New Orleans.
Dawn Davis
Culture
Zoë Sessums
Restaurants
Our Food Editor, Hunter Lewis, stays true to his name while visiting family down south
Hunter Lewis
techniques
Potatoes help make the dough in these buns amazingly moist and tender
Bon Appétit
Culture
Culture
The Probar Live tastes like cookie dough, but that’s not the only reason why I love them.
Amanda Shapiro
Culture
German thieves boosted over $20,000 of the hazelnut spread. Plus, Oregon's state microbe, pork in the moose lasagne, and more in our daily roundup of food news
Danielle Walsh