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The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.
4.6
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No grill needed for this just-charred-enough sweet and spicy chicken.
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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
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Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you’ll appreciate the effort.
3.5
(3.5)
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Not all food is ready to withstand hungry hordes and sit outside in the hot, hot heat.
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Culture
Find a different centerpiece to ooh and ahh over this year.
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Add some crunchy, creamy toppings and your laid-back dinner hang practically takes care of itself.
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Restaurants
We asked Inez Valk-Kempthorne, chef and co-owner of Table on Ten, to send us a few photos to give our readers a sense of the place beyond the (stunning) pies. We were not disappointed.
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This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
4.5
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This staple of Bangladeshi home cooking is packed with flavor and comes together easily and quickly on any busy weeknight.
5.0
(4.86)
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Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.
4.0
(4.08)
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Shopping
We tasted dozens of products in these categories—only 18 were named Pantry Awards winners.
Editors of Bon Appétit
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
We tried garlic butter potato chips, honey mustard dressing, chicken pot pies, and more.
Alex Beggs
Restaurants
Every month, we ask readers for restaurant dishes they love—then round up the recipes. But for September, we asked food editors around the country
Bon Appétit
Restaurants
Prepare for a red-sauce baptism.
Elyse Inamine
Videos
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Bon Appétit meets chefs Meherwan Irani and Lucas Sin in Jackson Heights, Queens, as they prepare to eat their way through the menu at Angel Indian. From pani puri, samosas, and tandoori chicken to butter chicken, biryani, Peshwari naan, and gulab jamun, they taste their way through Punjabi classics, Indian street food, curries, breads, and desserts to find the dishes worth ordering again.
Meherwan's cookbook: https://cna.st/st/OkvG9gt
Lucas's cookbook: https://cna.st/st/sbXBD4Q
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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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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://weightloss-tricks.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://weightloss-tricks.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://weightloss-tricks.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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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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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.
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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.