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dishes pesto index index 20080418
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The most vibrant pesto isn’t just about the ingredients; it’s also about the order in which you blend them.
4.6
(4.6)
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A laid-back risotto (not an oxymoron!) in a summer state of mind.
4.5
(4.48)
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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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A quicker take on risotto featuring bright peas and your favorite pesto.
5.0
(4.83)
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Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.
Easy
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
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What do we mean by “pesto vibes”? A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.
4.3
(4.31)
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There’s so much more you can do with your farmers’ market basil than making pesto!
5.0
(4.9)
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Not all food is ready to withstand hungry hordes and sit outside in the hot, hot heat.
Recipes
Built of toasted nuts, creamy ricotta, and salty Parmesan, you don’t even need a food processor to make this riff on the normal pesto you know and love.
4.4
(4.38)
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These ceramic dishes are our top picks of the season.
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The no-cook sauce that will never let you down.
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Cooking
Sorry, no leftovers here.
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.
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
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
Restaurants
A bacon-topped pandan waffle, tender farmer’s cheese dumpling, and nine other dishes our scouters loved on the road this year.
The Bon Appétit Staff
Restaurants
The near-crazy lengths restaurants go to protect their expensive ceramic dishes. Don’t drop them!
Priya Krishna
Videos
(326)
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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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Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
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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 Meherwan Irani in Mumbai to try the city’s number one street food: Vada Pav. A deep-fried spicy potato dumpling in a bun topped with delicious chutneys, millions of these sandwiches are sold every day throughout the city, making them the most popular street food in Mumbai.
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Join Carla in the Bon Appétit Test Kitchen as she makes pasta with white pesto. This is the direct inverse of the normal basil pesto you know and love. It’s built on a combination of toasted nuts, creamy ricotta, and salty Parmesan, with a little kick coming from raw garlic and fresh oregano. You don’t need a food processor, a mortar and pestle, or a blender—in fact, the entire sauce comes together in the same bowl you can use for serving.
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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.