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magazine cacao nib gelato
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(23)
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Easy
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This fuss-free ice cream doubles down on the chocolate flavor with a rich dark cocoa base and a glossy fudge ripple—no churning required.
4.5
(4.5)
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Studded with chocolate and cookies and flavored with anise-infused cream, this delightful cake is also a spectacular use for stale bread: Grind it up, then use it instead of flour.
Easy
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This giant panna cotta has a sleek mirror finish that’s a thing of beauty. No ramekins required.
4.6
(4.6)
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The classic crumbly linzer cookie gets nutty depth from the addition of toasted barley flour.
5.0
(4.75)
Easy
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Almond paste makes these supremely fudgy cookies extra chewy, while coffee adds a savory note that complements the chocolate and nut flavors.
4.0
(3.82)
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A summer favorite gets an Italian twist featuring apéritif and Don Julio Reposado.
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Crunchy, toasty, and sugary sweet, this unique dessert gets an added kick from Nespresso Variations Paris Madeleine coffee, developed by chef Daniel Rose for our Paris in New York dinner.
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Bon Appétit has a storied history with gelatin. Let's just say we've come a long way.
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3.0
(3)
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A caffeine-free twist on the classic Italian espresso–ice cream dessert.
4.0
(3.79)
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5.0
(5)
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Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
2.3
(2.3)
Easy
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As if this chocolate layer mocha cake wasn't enough, it's made with strong coffee and mascarpone cheese. You have been warned.
4.0
(4.02)
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5.0
(5)