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Recipes
(78)
Quick
Recipes
Be prepared to watch these fly off the plate. There’s a reason they’re a cocktail party staple.
3.0
(3.16)
Easy
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Everyone’s favorite pigs in a blanket goes Chicago-style, complete with celery salt, poppy seeds, and a cheeky cornichon.
Recipes
4.4
(4.43)
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Recipes
Tofu, mushrooms, and cauliflower were our friends.
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Cooking
We’ve got vinegar chicken with figs, gnocchi piccata, and a corn cake.
Quick
Recipes
Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.
4.3
(4.31)
Recipes
This cozy pasta is a twist on a white Bolognese, with no tomatoes in sight. Swap in chicken legs if you prefer—rabbit tastes a lot like dark meat poultry.
5.0
(5)
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Quick
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First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.
2.3
(2.33)
Recipes
Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas.
4.4
(4.38)
Recipes
Can't find wild boar for this recipe? No sweat; Boston butt from your butcher works just fine.
Easy
Recipes
Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan a rich aromatic experience.
4.7
(4.74)
Articles
(77)
Culture
But is his performance as a chef convincing? We break down every food scene in Pig to find out.
MacKenzie Chung Fegan
Culture
Americans are eating more guinea pigs. (Yum?) Plus, Burger King has new burgers, food-industry jobs pay poorly, and more in our daily roundup of food news
Danielle Walsh
Cooking
These Pigs in Sleeping Bags are a grown-up version of everyone's favorite hors d'oeuvre
Bon Appétit
Culture
There are hundreds, if not thousands of poems about pigs, pig-raising, and pig-eating.
Christopher Michel
Culture
Nose-to-tail eating has reached its end--literally
Andrew Knowlton
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There is no greater celebration of the porcine muse than Cochon 555, a traveling snout-to-tail cooking competition in its third season.
Jason Kessler
Videos
(120)
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“We currently work with 15 different cuts of pork…but we also specialize in the not common parts of the pork, like the uterus, the tongue, the snout.” Today, Bon Appétit spends a day on the line with Chef Giovanni Cervantes, co-owner of Carnitas Ramirez in NYC. This taqueria has mastered the art of pork tacos, finding ways to use a whole pig, from nose to tail.
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From a single pig to eight delicious creations–butcher John Ratliff of Ends Meat joins Bon Appétit to demonstrate the full transformation of pork through nose-to-tail butchery. Watch as one pig becomes bacon, hot dogs, dry-aged pork chops, ham, coppa, guanciale, salami, and terrine, through centuries-old techniques of curing, smoking, and fermentation.
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Some people just slice lemons. Chef Jacques Pépin turns them into adorable pigs.
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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Cadbury Creme Eggs. These are the only eggs that rabbits are known to lay (at least that's what Cadbury commercials tell us). However, Claire will try to make these Easter classics without the aid of a bunny.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Filmed on 2/21
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Bon Appétit joins Lucas Sin at Sun Kwai Heung in Hong Kong to try their Chinese BBQ pork called Char Siu. This Cantonese dish is famous for its delicious smoky glaze and is a staple in Chinese cooking.
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Bon Appétit joins Lucas Sin at Red Seasons Restaurant on the outskirts of Hong Kong to try the region’s last remaining whole-roasted underground pig. Cooked in deep underground pits, this flavorful delicacy has become rare in Hong Kong since the issuing of new permits for the fire pits ceased.