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recipes 2008 05 fried polenta cakes
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Cooking
This riff on Cantonese salt-and-pepper shrimp transforms it into a crispy, fried delight.
Chris Morocco
Cooking
Is vegan, gluten-free, and refined sugar-free too? (I can’t believe I’m writing that.)
Sarah Jampel
Cooking
Like spicy tri-tip steak and chocolate sheet cake.
The Bon Appétit Staff
Cooking
Like a peppery strawberry salad and tart rhubarb juice.
Bon Appétit Staff & Contributors
Cooking
Like vegetarian enchiladas and lemon cake with fruit.
The Bon Appétit Staff
Cooking
It's easy. It's delicious. Did I mention it's easy? This put-it-in-the-oven-and-forget-it baked polenta recipe brings the house down every time.
Jenny Rosenstrach
Culture
It's a "griddle cake," according to Blackberry Farms, and you thought it looked so good you cooked it at home. Here are some great reader photos of our May cover girl
Joanna Sciarrino
Cooking
Recipes for whatever 2023 throws at you, from a birthday-worthy confetti cake to a show-stopping PB&J dome cake.
Nina Moskowitz
Cooking
Greasy? Unhealthy? Pishposh! Fried food done right is just another way to cook--one that, as these 18 recipes show, happens to be insanely delicious
Bon Appétit
test-kitchen
These ricotta pancakes are extremely fluffy thanks to a little trick.
Rick Martinez
Cooking
With this new technique, you can have creamy, perfectly cooked polenta without ruining your cooking arm.
Alyse Whitney
Cooking
Oh, and they're whole wheat pancakes, so there's that.
Alex Beggs
Cooking
This is the anti-cheesecake, and it’s all we’ve ever wanted.
Alex Beggs
Cooking
Put an egg on top and you've got your morning meal.
Bon Appétit
Cooking
Like roasted chicken with winter squash and chocolate olive oil cake.
The Bon Appétit Staff
Culture
The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.
Claire Saffitz and Belle Cushing
Cooking
Just as delicious and nearly as crispy.
Carlos Matias
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens.
Joanna Sciarrino
Culture
Cake has been on our minds this week, and apparently on yours, too
Joanna Sciarrino
Cooking
This gets-crispy-stays-crispy batter is magic.
Bettina Makalintal
Culture
We gave you a sneak peek at four photos from David Lebovitz's new cookbook, Ready for Dessert. You voted for your favorite, and now we're ready to reveal the winning recipe!
Emily Fleischaker
From the Kookerists at Bake at 350 comes delightfully daffy dude food: the fried-chicken cookie
Christopher Michel
Cooking
What to do with leftover polenta? Make single-serving cakes out of them.
Bon Appétit
Restaurants
Chefs are reinventing pancakes with ingredients like coffee flour, sourdough starter, and egg whites (to get that fluffy height!).
Bon Appétit