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This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
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Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.
4.5
(4.52)
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Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.
5.0
(5)
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Yes, there are multi ingredients in these multigrain cookies, but that’s what makes them so over the top.
4.7
(4.73)
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Jammed with mix-ins, including dried sour cherries, these flourless oatmeal cookies are wholesome and chunky with a warm, rounded hint of cinnamon.
5.0
(4.88)
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Add sweet, fiery heat to everything from fried chicken to roasted brussels sprouts.
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Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.
5.0
(4.88)
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This deeply savory main is so easy and lightning fast, it gets dinner on the table in less than the time it takes to make rice.
4.6
(4.55)
Quick
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This can be made ahead and kept for 3–5 days in the refrigerator. As you go through the week, make sure to shake again to recombine ingredients. You can add a couple of drops of lemon juice to each salad you make to refresh the dressing.
3.3
(3.31)
Quick
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When it comes to sloppy joes, the sloppier the better. Smoky-sweet Korean gochujang lends a hum of heat to this version.
4.6
(4.63)
Easy
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Adjust the classic proportions of the gin, vermouth, and Campari in a negroni cocktail recipe for this updated version from London’s Chiltern Firehouse.
4.6
(4.59)
Recipes
Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.
4.7
(4.71)
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It's a juice bar-bakery-deli-pizzeria-coffee shop-smokehouse—you get the idea. Is there anything this ambitious, do-everything spot doesn't do well? #BAhot10
Andrew Knowlton
Cooking
Spicy, sweet, salty, funky—this Korean pepper paste brings it all.
Christina Chaey
Cooking
Andrew Knowlton
Cooking
It’s Gourmet Makes, but in YOUR home…
The Bon Appétit Staff
Shopping
Dried goguma is Mother Nature's gummy candy.
Justine Lee
Cooking
For the first time ever, we’ve got the recipe right here...
The Bon Appétit Staff
Videos
(303)
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So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita
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While we have a list of ingredients, nobody really knows how Combos are made. There is little to no information about Combos on the internet, which begs the question: what are they hiding? But not to worry, pastry chef Claire Saffitz is on the case! Join her as she attempts to unpack this mystery and make gourmet Combos!
*The Washing Soda used in this recipe is not recommended for general regular consumption.*
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Alright, look. We're warning you now. Don't mix Mentos and Coke at home unless you want to spend way too long cleaning up afterwards. Anyway, making Mentos should be just like making Skittles, right? So this shouldn't take too long... hmm.
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes gourmet Mentos.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Claire. Is. Back. AGAIN. And this time she is attempting to make gourmet instant ramen. Everybody loves instant ramen, with its ludicrously salty, umami-rich spice packets and its impossibly wavy fried noodle bricks. Can Claire make a fancy version of this 70%-of-your-daily-sodium snack?
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Ok, so Ferrero Rocher chocolates are pretty gourmet already. We get it. But couldn't they be even more gourmet? Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet-ier version of Ferrero Rocher, everybody's favorite Italian, hazelnut-filled chocolates.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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It's that time of year again when peeps are on the menu. Peeps, those little birds full of cushiony marshmallow and coasted with the sugariest of colored sugar, come in all shapes and colors. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of peeps!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/