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magazine poulet saute aux herbes de provence
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3.4
(3.4)
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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
4.4
(4.38)
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Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!
4.3
(4.33)
Easy
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Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
4.0
(4.22)
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Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
4.7
(4.66)
Easy
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Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.
5.0
(5)
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Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
5.0
(5)
Easy
Vegan
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
(3.26)
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This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.
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We like to think of this refreshing sangria as spa water but with a little buzz!
4.4
(4.43)
Easy
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"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
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(5)
Quick
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A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.
3.0
(2.79)
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Al Thompson shares his version of a classic G&T. With the combination of bright, citrusy grapefruit and lavender, this G&T becomes the perfect rooftop cocktail. Simple. Refreshing. Delicious.
5.0
(5)
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When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
5.0
(4.75)
Quick
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4.3
(4.29)
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Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.
5.0
(4.83)
Quick
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When using preserved lemons, scoop out the insides and only use the peel.
3.5
(3.46)
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Bon Appétit has teamed up with Field Roast, the makers of artisanal plant-based meats and cheeses, to explore the great tastes of the holiday season. Readers submitted their favorite Field Roast holiday recipe's for the chance to be featured in this December’s Bon Appétit magazine! Our winning recipe, submitted by Nadine Lockitch, is a must-have at the end of a winter day. This hearty on-pan recipe featuring Field Roast Plant-Based Italian Sausage, vegetables, and spices, packs bold flavor. It's guaranteed to become a weeknight mainstay.
Find more recipe inspiration from Bon Appétit and Field Roast's Gather What's Good recipe series.
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Lifestyle
Too much frosé? There's an herb for that.
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From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.
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