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magazine sweeps fry pan entry
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Shop our editors’ favorite sheet pans, spices, and coffee grinders—all in one place.
Easy
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Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make.
4.5
(4.52)
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Whether you want them air-fried, baked, or classic, these Parmesan-crusted wedges satisfy.
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Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.
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(4.8)
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Bon Appétit staffers have overstocked pantries—beans, canned food, cookie decorations—and it's becoming a Serious Issue. Click through to see what we mean
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A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.
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This easy recipe for Southern fried chicken is the only one you'll ever need. This is part of BA's Best, a collection of our essential recipes.
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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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From ziti to brown butter blondies, these are our favorite recipes featuring the classic 13"x9" pan.
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The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America’s Best New Restaurants 2016.
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The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.
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More delicious than roasting, easier than deep-frying. Presenting: 16 excellent recipes for pan-fried everything.
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At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.
4.3
(4.33)
Easy
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These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.
4.0
(4.19)
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techniques
The key to the dish's success is controlling the heat on the pan
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Put the hardest working pan in your kitchen to good use.
Quick
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Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.
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At Bon Appetit's Fashion Week party for the Best New Restaurants in America, the chefs came out in style—a slideshow of the most fashionable
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From fresh ricotta to buttery kouign-amann, our favorite dishes readers cooked from the April 2014 issue of Bon Appétit
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The flatter the chicken, the more contact with the cast-iron pan and the more crackly skin to enjoy at the end.
4.3
(4.26)
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When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
4.5
(4.5)
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It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.
4.5
(4.48)
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Chefs, politicians, and culinary icons celebrated emerging industry stars at an event in Portland, Oregon.
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For the cook who needs a veggie break––and a delicious fix.
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