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ideas pastry of the week
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Recipes
(188)
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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Recipes
Store-bought puff pastry rises to the occasion in these easy appetizers, dramatic desserts, 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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Lifestyle
Early. Very early.
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Cooking
One-pan salmon, pumpkin chiffon pie, and more.
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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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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Recipes
Curry-glazed salmon, crispy gnocchi caprese, and more more easy dinners for busy nights.
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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)
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Recipes
The weather is turning. Gird yourself with cheesy baked spaghetti pie, no-stir polenta, and more.
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Culture
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
Introducing the most stunning and delectable Christmas mascot you've ever beheld: B. Patisserie's Buche de Noel
Bon Appétit
Culture
Alex Beggs
Cooking
A surprisingly easy artichoke and feta tart is just the thing to lure friends over for a bite and a chat on a weekday evening
Danielle Walsh
Culture
When turning the beloved camping snack into a tart, Charlotte Druckman says keep it simple: chocolate, fluff, and graham-cracker crust
Bon Appétit
Videos
(290)
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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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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://weightloss-tricks.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://weightloss-tricks.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://weightloss-tricks.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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Bon Appétit spends the morning with oven master May Nguyen at Breadbelly, San Francisco’s acclaimed Asian-American bakery. Every morning, May races against the clock to bake, finish, and garnish hundreds of pastries before sunrise. Discover how kaya buns, croissants, milk bread, black sesame pastries, and more come together in just 2.5 hours.
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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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“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.