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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)
Quick
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4.0
(4.12)
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Lifestyle
Vegan
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4.0
(3.97)
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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.
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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
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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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Restaurants
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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Restaurants
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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Culture
A slideshow of bloggers' renditions of the Pasta with Chorizo and Chickpeas recipe from Bon Appétit's September 2013 issue
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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)
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Bon Appetit editor in chief Adam Rapoport threw a dinner last night at French restaurant La Grenouille in honor of Thom Browne's spring 2014 show at New York fashion week
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4.0
(3.79)
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Culture
We’re very on board with our senior food editor’s current obsessions.
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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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Easy
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This roasted peppers recipe calls for homemade herb breadcrumbs—ciabatta bread works well here.
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Wondering what to do with that tub of ricotta? The answer is anything.
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Cooking
Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features