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Inspired by Greek avgolemono, this versatile stew is a seafood party with a lemony punch in a creamy broth enriched with eggs.
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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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You'll want crusty bread for sopping up this San Francisco fish stew.
4.0
(4.12)
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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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(5)
Easy
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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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Crisped tinned octopus, briny capers, and a lot of white wine.
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(4)
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Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Quick
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Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
4.0
(3.75)
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(5)
Easy
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Fast-cooking chicken thighs and convenient canned chipotle chiles come together for this streamlined version of traditional al pastor.
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Beyoncé is an inspiration in our kitchen. Really. We put together this 12-course menu inspired by her songs, right this way
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Culture
From leak-free containers to insulated mugs, all the things our editors use to zhuzh up our brown bag lunches.
Articles
(233)
Where to eat
From the heart of Little Italy to the dock of the Bay, cioppino is a rich seafood stew with serious staying power. These restaurants serve the city's best bowls.
Becky Duffett
Culture
Fajitas, hot soup takes, polenta inspiration, and more from the Beggs newsletter.
Alex Beggs
Its name: Yakitori Sachsmo
Adam Sachs
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
best-new-restaurants
San Francisco chef Aaron London obsesses over every leaf, stalk, and root at his veg-centric neighborhood spot.
Andrew Knowlton and Julia Kramer
best-new-restaurants
Chef-owner Josef Centeno shifts his focus to the Tex-Mex cooking of his native San Antonio at this high-ceilinged, big-flavored restaurant around the corner from his scene-stealing Bäco Mercat
Andrew Knowlton
Videos
(327)
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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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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.
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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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“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.
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Bon Appétit joins Chef Meherwan Irani in Delhi to explore how Al-Bake Shawarma has transformed a Middle Eastern classic into an Indian street food legend. From a massive rotating spit of chicken to a closely guarded 25-spice blend and an unexpected swipe of mayo, this iconic spot shows why shawarma has become one of India’s most popular street foods.
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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