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Two words: Lunch nachos!!!!
4.3
(4.26)
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Like an everything-bagel-inspired quiche, seaweed-filled morning buns, and protein-packed dosas laced with chile and ginger.
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Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.
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A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.
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Tailor this blue plate special to your taste—you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it’s great for brunch (chase it with a nap), we’d also love to eat this for breakfast or dinner.
3.6
(3.6)
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This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.
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Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.
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(4.79)
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This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!
4.6
(4.64)
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Salads for breakfast, eggs for lunch, and nut butter on toast anytime is how we want to eat right now.
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Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"
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This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor.
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(3.93)
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Dinner SOS went to Toronto to answer this question and more with Suresh Doss and Eden Grinshpan
Bon Appétit Staff & Contributors
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On this episode of the Dinner SOS podcast, Chris and Rachel help a caller prep quick, nutritious meals for when she’s on the go.
Bon Appétit Staff & Contributors
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The best way to get your friends to come to you is to entice them with delicious offerings.
Maggie Lange
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We travel across the globe to meet local street food legends—and you can join us by watching on your favorite streaming app or FAST TV service.
June Kim
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Preparing a delicious meal the whole family can enjoy is a great way to help your kids learn the benefits of eating healthy. When you find ways to incorporate nutrient-rich fruits and veggies into recipes so you can truly “eat your colors”—you’ll start to see that your kids are inspired to follow your lead. Whether you’re looking for ways to incorporate red, green, purple, orange, white, or yellow into your next meal, we partnered with Plum Organics® the organic brand behind Eat Your Colors®, to share the tips, tricks, and recipes to make it simple to achieve.
Plum Organics®
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This Mexican street snack is about to make your Doritos a whole lot crazier.
Hazel Zavala Tinoco, as told to MacKenzie Chung Fegan
Videos
(237)
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Eating the local favorites in any city is a must – but what if you have no idea how to eat it? Don’t worry, Claire Marshall (ohaiclaire) and Peter Bragiel (pdrop) have you covered with some Good as Gold tips for eating artichokes in California, crawfish in New Orleans, and steamers in New England.
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In this episode of "Kids Try Food", the kids try uncommon, exotic, and unusual meats from different regions of America like fried alligator balls from Louisiana, fried rattlesnake from Oklahoma, chislic from South Dakota, caribou chili from Alaska, southern fried quail from Georgia, fried squirrel from West Virginia, quail poppers from Texas, Burgoo stew, Brunswick stew, pemmican (bison jerky) and more.
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Join Chris Morocco as he makes baked lunch nachos. Chris relies on some version of these lunch nachos at least once a week as he brainstorms what to feed his two young kids. It’s worth it to commit the formula to memory: a bag of chips, a can of refried beans, maybe some leftover meat or roasted veg from the night before, shredded cheese, and some kind of quickly cooked, spiced veg like cauliflower or brussels sprouts. It’s a lightning-fast lunch (or dinner) that can be tweaked to suit anyone’s preferences.
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
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In this episode of "Kids Try Food", the kids try rice dishes from around the world. For this taste test, the kids react to 8 treasure rice pudding from China, horchata from Mexico, dosas from India, pulut hitam from Malaysia, dolmas (stuffed grape leaves) from Greece, risotto from Italy, tahdig from Iran, jambalaya from the US, paella from Spain and mochi from Japan.
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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 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.