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Recipes
(103)
Recipes
Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.
Quick
Recipes
A simple frittata packed with sweet red peppers, potatoes, and onions.
4.3
(4.25)
Easy
Recipes
The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling.
5.0
(5)
Quick
Recipes
You can put whatever you want in it, and you don’t even need to turn on your oven.
4.7
(4.68)
This bean and mushroom chili would be great on its own. It’s even better with corn chips and cheese.
Recipes
For the cook who loves breakfast for dinner.
5.0
(5)
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Restaurants
The chefs at these 18 restaurants are working with designers to make gorgeous custom dishware, from chargers and carafes to fondue pots and tortilla warmers
Recipes
This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.
4.4
(4.43)
Recipes
A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.
3.0
(3)
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Recipes
Add some crunchy, creamy toppings and your laid-back dinner hang practically takes care of itself.
Recipes
We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.
5.0
(5)
Recipes
Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew.
4.6
(4.56)
Articles
(223)
Restaurants
Culling from restaurants we visited during the hunt for the best new restaurants of the year, our scouts give you 16 dishes we loved.
Bon Appétit Staff & Contributors
Cooking
Editor in chief Adam Rapoport shares his frittata game plan for entertaining in his weekly newsletter.
Adam Rapoport
Cooking
On this episode of Dinner SOS, Chris and Shilpa chat with the chef-owners of one of Bon Appétit’s Best New Restaurants of 2024.
Cooking
Cooked grains? Throw them in there. Wilted herbs? Absolutely.
Meryl Rothstein
Restaurants
The near-crazy lengths restaurants go to protect their expensive ceramic dishes. Don’t drop them!
Priya Krishna
Restaurants
A Laotian noodle bar in Oklahoma City, a beloved Atlanta chef’s next act, and plenty more new restaurants to check out this season.
Kate Kassin
Videos
(260)
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It’s a beautiful morning in Bangkok, Thailand and chef Lucas Sin is waiting for an omelet. But this isn’t your typical order of eggs—it’s the Michelin-rated oyster omelet at Nai Mong Hoi Thod, one of the most well-awarded oyster restaurants on the planet. Come into the kitchen and behind the scenes for an up close look at the experience of eating at Nai Mong Hoi Thod, where the philosophy is all about textural and flavorful delights.
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Make something delicious with all your leftovers!
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Today, Michelin-starred chef Dominique Crenn is in the Bon Appétit test kitchen to make her most difficult dish: oysters, cucumber, and wasabi. Crenn is the first female chef in America to attain three Michelin Stars at her experimental restaurant, Atelier Crenn, in San Francisco.
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Bon Appétit spends a day on the line with Chef Koichi Endo, Executive Chef at Tempura Matsui–America’s only Michelin-starred tempura restaurant. Tempura Matsui is the first authentic tempura restaurant in New York City and follows the techniques of its grand chef, Mr. Masao Matsui.
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How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in New York's West Village, leads us behind the scenes for an all access look at how the staff handles a busy Friday evening rush, serving hundreds of consistently high-quality small plates a night from their 90 square foot kitchen.
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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.