Search results for
bafoodist afh menu peacock
Filter Results
Sort By:
Recipes
(212)
Easy
Recipes
Inspired by Greek avgolemono, this versatile stew is a seafood party with a lemony punch in a creamy broth enriched with eggs.
5.0
(5)
Quick
Recipes
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
4.0
(3.75)
Quick
Recipes
Crisped tinned octopus, briny capers, and a lot of white wine.
4.0
(4)
Easy
Recipes
Fast-cooking chicken thighs and convenient canned chipotle chiles come together for this streamlined version of traditional al pastor.
5.0
(5)
Quick
Recipes
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)
Recipes
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
5.0
(5)
Quick
Recipes
You'll want crusty bread for sopping up this San Francisco fish stew.
4.0
(4.12)
Quick
Recipes
Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.
4.3
(4.31)
icon
Culture
From leak-free containers to insulated mugs, all the things our editors use to zhuzh up our brown bag lunches.
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)
Easy
Recipes
This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.
3.0
(3)
Recipes
With ribbons of cured ham and dabs of sun-dried-tomato romesco, these scallops are the best gifts of the season.
4.0
(4)
Articles
(234)
Culture
Fajitas, hot soup takes, polenta inspiration, and more from the Beggs newsletter.
Alex Beggs
Culture
At Agni in Columbus, Ohio, chef Avishar Barua crafts a menu inspired by his team and their cultures. Here's what inspired each of the six courses.
Li Goldstein
Its name: Yakitori Sachsmo
Adam Sachs
Restaurants
ALT started as a passion project for chef Niko Romito. Today, it’s a nationwide movement for better roadside dining on Italian motorways.
Lindsey Tramuta
Culture
A throwback recipe to make on sweltering summer days, and more from the week at BA.
Alex Beggs
best-new-restaurants
¡Viva México! ¡Viva Missouri!
Julia Kramer
Videos
(328)
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
“Osip is a small farm-to-table restaurant in the English countryside. We have a Michelin Star and people travel countries to come eat dinner here.” Today, Bon Appétit spends a day on the line with Chef Ciaran Brennan, head chef at Osip in Somerset. Operating out of a 300-year-old house in the English countryside, Osip grows most of its own produce, letting nature decide what’s on the menu.
Osip is a 2025 Conde Nast Traveler Hot List Restaurant Winner.
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
Binging with Babish visits the Bon Appétit Test Kitchen to make a Jean Georges-style ostrich egg with Molly Baz. Can he follow along using verbal instructions only?
Check out Andrew's YouTube channel here: https://www.youtube.com/user/bgfilms
Filmed on 2/28/2020.
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
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes BA's very best pesto. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color.
Get the recipe: BA’s Best Pesto
Get the recipe: BA’s Best Pesto