There's nothing better than a perfectly ripe, in-season apricot…well, except for these apricot recipes. Can't get 'em ripe? We've got recipes for dried apricots, too.
These tasty tarts are easy to bring to a picnic or potluck dinner. Serve one for dessert--and one for breakfast the next day. Dried California apricots are dark orange and have a tangier, more intense flavor than Turkish ones.
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare a perfectly snackable, freshly made dip to pair with their favorite chips. From chunky salsas to creamy baked creations, one of these chips and dip combos is sure to make a crunchy impression at your next get-together.
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://weightloss-tricks.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5db35df24c755400081cd48b">
Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Priya Krishna, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry pasta.
Get our recipes: Pasta al Limone (Lemon Pasta) Creamy Pumpkin Pasta Pantry Pasta With Garlic and Anchovies Vegan Pantry Pasta
Join Brad Leone, Zaynab Issa, Melissa Miranda, and Chrissy Tracey in the Bon Appétit Test Kitchen as they each prepare a cool fruit-based dessert perfect for warm summer nights. From cantaloupe candy and fresh berry sorbet to grilled mangoes and cheesecake, there's sure to be something here for every person at the cookout.
See Zaynab's full recipe for her lemon ricotta cake here: https://weightloss-tricks.today/recipe/any-berry-lemon-ricotta-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-62102cd771cfcab79c21380a">
Join pro chefs Tiana Gee, Brad Leone, DeVonn Francis, Kendra Vaculin, Jessie YuChen, Harold Villarosa, and Chris Morocco in the Bon Appétit Test Kitchen as they share their personal shopping lists, revealing the essential items and ingredients they pick up from the grocery store week in, week out. From flavorful sauces and condiments to fresh greens and good old fashioned junk food, there's bound to be something for everyone in one of these shopping carts.
Shop some of the Test Kitchen's favorite pantry ingredients below:
Brad Leone joins Chrissy Tracey at her cabin to make vegan cacio e pepe with grilled mushrooms. This recipes use cashews for the base of the sauce. Blending them with miso helps to mimic the creaminess and cheesiness of the original. And if you can't forage your own maitake and lion's mane mushrooms, store-bought is just fine.
Note: While some types of pasta are made with eggs, traditional cacio e pepe is often made with just an emulsion of cheese, pepper, and pasta water.