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magazine ratatouille
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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)
Easy
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If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!
4.7
(4.67)
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Lifestyle
Quick
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4.0
(4.12)
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Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.
4.6
(4.56)
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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)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Vegan
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4.0
(3.97)
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Wondering what to do with that tub of ricotta? The answer is anything.
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Cooking
We’ve got vinegar chicken with figs, gnocchi piccata, and a corn cake.
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This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
5.0
(5)
Quick
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A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer’s most prolific vegetable.
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Chefs, politicians, and culinary icons celebrated emerging industry stars at an event in Portland, Oregon.
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Meaty mushrooms get spiced to perfection and roasted until crisp before they're tucked into warm corn tortillas.
4.6
(4.62)
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Culture
Ten strong food opinions from Bon Appétit editor in chief Adam Rapoport: perfect fodder for his live Facebook chat on Wednesday, July 30, at 4 p.m. ET
Recipes
Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.
5.0
(5)
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Culture
We’re very on board with our senior food editor’s current obsessions.
Recipes
Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.
4.3
(4.31)
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A selection of photos from the book "Katz's: Autobiography of a Delicatessen," plus an interview with the photographer, Baldomero Fernandez
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A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.
4.0
(3.8)
Easy
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Had a "meh" day? This fricassee of chanterelles is exactly what you need.
4.0
(4.12)
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On his trip to Taiwan, bonappetit.com editor Matt Gross indulges in a sophisticated cuisine full of hearty dishes, rustic flavors, and lots and lots of pig
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