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ideas pastry of the week
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Recipes
(197)
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Recipes
Store-bought puff pastry rises to the occasion in these easy appetizers, dramatic desserts, and more.
Easy
Recipes
These savory hand pies are flaky, melty, and, thanks to a package of frozen puff pastry and sliced deli ham and cheese, really simple to assemble.
4.5
(4.5)
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Cooking
One-pan salmon, pumpkin chiffon pie, and more.
Recipes
The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
5.0
(4.75)
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Recipes
Salted watermelon margaritas, crackly duck carnitas, grilled pizzas, and many more recipes are on the menu for BA staffers this week.
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Cooking
Like chicken stir-fry, vegetarian Italian wedding soup, and tiramisu cheesecake.
Recipes
A beautiful dessert where half of the work is done for you. That’s right, we’re using store-bought puff pastry.
4.0
(3.88)
Recipes
When this buttery, flakey puff pastry comes out of the oven, chances are you'll be shocked to remember you made it yourself.
4.6
(4.6)
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Lifestyle
Early. Very early.
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Cooking
From single-serve French toast fit for breakfast in bed to foolproof frittatas, these are edible Mother’s Day gifts for your deserving mama.
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Recipes
The weather is turning. Gird yourself with cheesy baked spaghetti pie, no-stir polenta, and more.
Recipes
Call it retro if you want—we say this classic bacon and cheese quiche is timeless.
3.5
(3.46)
Articles
(134)
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Culture
No, it's not the result of a spurned lover, just puff pastry
Bon Appétit
Culture
Alex Beggs
Culture
Introducing the most stunning and delectable Christmas mascot you've ever beheld: B. Patisserie's Buche de Noel
Bon Appétit
Culture
Editor in Chief Jamila Robinson reflects on how she stays inspired to cook during the week.
Cooking
You’re one frozen box away from a party.
Kendra Vaculin
Videos
(293)
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World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
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“We make about 13 to 14,000 cookies every week. For wholesale it's about 28,000 items weekly. We can get all of these things done with planning, a great team, and really big mixers.” Bon Appetit spends a day on the line with Brianna Fortiz, pastry chef at The Good Batch in Brooklyn, a small bakery that also operates as a mini factory for 200 wholesale clients in New York.
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Return to your childhood with class and try our Croque Monsieur recipe!
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Everyone loves Lucky Charms! Watch Claire's attempt to recreate your favorite childhood cereal.
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Claire Saffitz takes on another challenge, this time to recreate the tastes of the rainbow... Gourmet-style.
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Nougat. Caramel. Peanuts. Chocolate. The building blocks of a Snickers bar. Each taken alone is simple enough (well maybe not the nougat), but together they become a different monster. Join Claire Saffitz as she attempts to make a gourmet version of a Snickers bar!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/