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recipes ham artichoke and potato gratin
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Culture
The Bon Appétit Test Kitchen
Culture
Bridget's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Bridget Moloney
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
Cooking
Americans hate artichokes, and I hate that.
Carla Lalli Music
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
Culture
Cooking
For Purim, we're giving hamantaschen a savory makeover, with culinary influences from Spain, Russia, India, Mexico, and the Middle East
Deena Prichep
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
Culture
Cooking
A creamy, wannabe bolognese you can make with 5 ingredients.
Adam Rapoport
Culture
The Bon Appétit Test Kitchen
Cooking
Why you should make the Squash and Tomato Gratin from Bon Appetit
Doreen St. Felix
Steamed artichokes and dip? It's a classic combination, made even better with salty Parmesan and plenty of black pepper.
Rochelle Bilow
Culture
We gave you a sneak peek at three photos taken of recipes from Tartine Bread. You voted for your favorite, and now we're ready to reveal the winning recipe: Involtini.
Julia Bainbridge
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
Culture
The Bon Appétit Test Kitchen
Cooking
Like Barbie-pink noodles and crispy gnocchi.
Bon Appétit Staff & Contributors
This classic holiday dish is a must-have on Easter, any way you slice it
Danielle Walsh
Culture
Culture
Dear BA Foodist: I've officially got the winter cooking blues. I'm so sick of cooking potatoes and brussels sprouts. Any vegetable suggestions to tide me over until asparagus season?
Andrew Knowlton
Cooking
What's the difference between prosciutto di parma and country ham?
Alex Delany