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Recipes
(117)
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Cooking
Switch up your routine with gochujang sloppy joes, herby sheet-pan meatballs, a Dominican take on lasagna, and more.
Recipes
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.
Easy
Recipes
Try chocolate-covered espresso beans in place of the coffee beans for garnish.
Quick
Recipes
Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.
4.5
(4.52)
Easy
Recipes
There’s no stock in this wintry vegetarian stew recipe—it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can’t use canned beans here and get the same results).
4.7
(4.65)
Easy
Recipes
Sugar-rubbed steaks and a bright, brash gochujang sauce bring bold flavor to these party-ready lettuce wraps.
5.0
(5)
Recipes
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.
5.0
(5)
Recipes
This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.
5.0
(5)
Quick
Recipes
Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.
3.7
(3.68)
Quick
Recipes
Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.
4.0
(3.75)
Recipes
It might be hard to go back to regular iced tea ever again.
5.0
(5)
Quick
Recipes
Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.
4.5
(4.5)
Articles
(208)
Culture
I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.
Christina Chaey
Cooking
It's just me, my flannel pajamas, and a bowl of this soup.
Aliza Abarbanel
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Oenophiles, rejoice
Bon Appétit
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Forget Swiss-Miss packets; make hot chocolate from scratch with today's giveaway
Bon Appétit
Cooking
Gougères sound impressive, taste delicious, and will disappear in seconds (so make sure to make enough)
Danielle Walsh
promotions
One lucky winner will receive a 4-piece cast-iron set, a kettle, and much more.
Videos
(210)
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A not-so-average torta with crispy chicken and black beans for the win.
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Learn how to make this delicious ribollita, a hearty Tuscan bread soup!
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Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
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We challenged Harold Villarosa to grill up a homemade cheesesteak better than one he had delivered. Was he up to the challenge?
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We sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Kristopher Knight
Host: Elazar Sontag
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Line Producer: Joe Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Rob Marish
Assistant Camera: Eli Martine
Audio Engineer: Andy Wenrich
Production Assistant: Caleb Clark
Staff Editorial Consultant: Ryan Harrington
Researcher: Madeline Scheier
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Animation: Lea Kichler
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming : Jon Wise
VP, Head of Video: June Kim
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Today, ‘Peacemaker’ star John Cena sits down with Bon Appétit to share some of his favorite foods and drinks and the stories behind them. Join Cena as he explains the perfect flat white and reminisces on his honeymoon in Santorini, eating Spanakopita–all while sampling the delights.