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recipes ham artichoke and potato gratin
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Americans hate artichokes, and I hate that.
Carla Lalli Music
Cooking
Got a jar of marinated artichokes in your pantry? Here's 10 creative ways to cook with them, from a quick gratin to a sauce for baked fish
Julia Bainbridge
Culture
Bridget's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Bridget Moloney
Culture
The Bon Appétit Test Kitchen
Cooking
Believe it: Easter is in March this year!
Culture
Chris's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Chris Hall
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We gave you a sneak peek at three photos from The Book of Tapas. You voted for your favorite, fried artichokes, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
Like Barbie-pink noodles and crispy gnocchi.
Bon Appétit Staff & Contributors
Culture
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
A creamy, wannabe bolognese you can make with 5 ingredients.
Adam Rapoport
Cooking
Like shawarma-spiced carrots and pantry pasta.
Bon Appétit Staff & Contributors
Culture
The chef and "A Girl and Her Greens" author shares three simple ways to cook her beloved artichokes so you can love them, too.
Christina Chaey
Cooking
For Purim, we're giving hamantaschen a savory makeover, with culinary influences from Spain, Russia, India, Mexico, and the Middle East
Deena Prichep
Cooking
The Farmers Market Challenge is back and better than ever. We’ve got dilly zucchini, peachy chicken, and then some.
Kelsey Jane Youngman
Culture
Steamed artichokes and dip? It's a classic combination, made even better with salty Parmesan and plenty of black pepper.
Rochelle Bilow
Cooking
It all comes down to Butterballs and MSG.
Alex Beggs
Cooking
Why you should make the Squash and Tomato Gratin from Bon Appetit
Doreen St. Felix
Culture
In all the parms she'd encountered as a lifelong New Yorker, writer Katie Honan had never seen one like this. The tart, herby sandwich became an obsession—one that revealed an intimate slice of New York history.
Katie Honan
Cooking
Like samosa puffs and banana pudding cheesecake bars.
Bon Appétit Staff & Contributors
Cooking
What's the difference between prosciutto di parma and country ham?
Alex Delany
Cooking
Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
Culture
The Bon Appétit Test Kitchen