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Hit with cheddar cheese and a crunchy potato chip topping, this is the tuna casserole to end all tuna casseroles.
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The Test Kitchen really nailed it for 2019.
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From leak-free containers to insulated mugs, all the things our editors use to zhuzh up our brown bag lunches.
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This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.
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Gussied up store-bought potato chips and mayonnaise brings your average chips and dip to the next level—and with very little effort.
5.0
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These are the appetizers and snacks you should master.
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This foolproof stovetop mac and cheese levels up with the inclusion of miso paste for a silky sauce that is bursting with umami-rich cheesiness.
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This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.
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Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
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Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.
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Our tuna noodle casserole recipe features oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère. The one old-school concession? A crunchy, crushed-potato-chip topping.
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Casserole so beautiful, you can finally Instagram it without shame.
Andy Baraghani
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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Bon Appétit spends a day on the line with Chef Lois Picken, head chef at NYC’s Huso. Step inside the fine dining kitchen of this Michelin-starred restaurant hidden in the back of a caviar shop, where rare beluga and osetra caviar, bluefin tuna tartare, Wagyu beef en croûte, and live scallops power a seasonal tasting menu.
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We challenged San Francisco local Tyler MacNiven (aka the luckiest man in California) to dine at six of Bon Appétit’s Best New Restaurants in six hours. Follow along and feast your eyes on some of the specialty dishes that make these SF restaurants—Liholiho Yacht Club, The Progress, Lazy Bear, AL’s Place, Izakaya Rintaro, Aatxe— stand out from the pack.
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Get to know chef Josef Centeno of Bäco Mercat in Los Angeles, CA. His restaurant is featured as one of Bon Appétit's 2012 best new restaurants in America.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Get the recipe: https://weightloss-tricks.today/recipe/seafood-spaghetti-with-mussels-and-shrimp
Make the whole menu: https://weightloss-tricks.today/gallery/feast-of-the-seven-fishes-menu%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">