Search results for
bafoodist afh menu bayless1
Filter Results
Sort By:
Recipes
(148)
Recipes
Hit with cheddar cheese and a crunchy potato chip topping, this is the tuna casserole to end all tuna casseroles.
4.7
(4.68)
icon
Recipes
The Test Kitchen really nailed it for 2019.
icon
Culture
From leak-free containers to insulated mugs, all the things our editors use to zhuzh up our brown bag lunches.
Easy
Recipes
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
(4.88)
Recipes
This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.
5.0
(4.81)
Easy
Recipes
This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.
3.0
(3)
Recipes
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.
5.0
(4.78)
Quick
Recipes
A handful of pantry staples and fresh calamari pieces make this quick weeknight dinner taste like a sunny, seaside Italian vacation—any time of year.
4.5
(4.5)
Easy
Recipes
Broiling this cod for a minute at the end of cooking makes the raisin-and-nut-studded breadcrumb topping golden, crunchy, and delicious.
4.0
(4.08)
Recipes
This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.
4.0
(4)
icon
Cooking
These marinated Spanish anchovies will bring the tapas bar energy right into your kitchen.
icon
Recipes
These are the appetizers and snacks you should master.
Articles
(194)
Culture
Culture
Almanac is an ambitious Japanese-style speakeasy that's a love letter to all things local and seasonal.
Alisha Miranda
Restaurants
Okonomiyaki in Florida, a ramen tasting menu in San Francisco, and much more.
Elazar Sontag
Culture
techniques
Casserole so beautiful, you can finally Instagram it without shame.
Andy Baraghani
promotions
A few celebs even got in on the Insta-action
Bon Appétit
Videos
(269)
icon
“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.
icon
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.
icon
Bon Appétit meets Eric Sze in New York's Financial District, as he prepares to eat his way through the entire fine dining menu at Delmonico's Steakhouse. Joined by Ed Szymanski, chef at Dame and Lords in NYC, their appetites get put to the test in this lip-smacking food challenge.
icon
Today Bon Appétit joins Chef Akira Shirayama at his restaurant Yorozu in Tokyo to observe his mastery of aged sushi. The best sushi isn’t always the freshest–Shirayama has invented methods for aging nearly 1000 varieties of fish, earning him a Michelin Star. At his six-seat restaurant hidden in a nondescript apartment building, guests can enjoy an omakase tailored to them by the sushi master himself.
icon
Bon Appétit meets Jackie Carnesi in East Village, New York, as she prepares to eat her way through the entire Tex-Mex menu at Yellow Rose. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test in this lip-smacking food challenge.
icon
“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.