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magazine 2008 10 bacon cheddar quick bread with dried pears
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A homemade loaf featuring a crackly crust, loaded with cheese and plenty of fresh chilis.
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This is possibly the simplest strawberry cheesecake you’ll ever make: It requires no mixer, no springform pan, and it bakes in 30 minutes.
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Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.
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We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.
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So. Much. Cheese.
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A whole vanilla bean takes this supremely creamy, wonderfully rich, classic New York–style cheesecake to pro-level.
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Getting the bread out of the crust is a little tricky for this recipe, but once you do, you’ll be wondering what else you can stuff in there.
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Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.
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We went to the top bakeries to find loaves so good you might finish them in one sitting (whoops!)
Belle Cushing
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In "What People Are Cooking," see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers have made and feature it here with photos and links.
Diane Chang
Culture
Bon Appétit
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Grilled cheese served inside an entire (!!) loaf of bread.
Amanda Shapiro
techniques
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I will take the incredible egg and cheese at K’Far over an extra hour of sleep any day.
Elyse Inamine
Videos
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This is our favorite way to eat cheesy, pull-apart savory monkey bread. Start with cold dough—instead of warm or room-temperature—so that the cheese mixture doesn’t melt.
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Molly Baz makes our ultimate two-egg breakfast sandwich. Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
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Try our quick and healthy dilly beans and peas on ricotta toast recipe!
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In this episode, the kids try 100 years of cheese. Velveeta cheese fudge and peanut butter pickle sandwich dominated the 1920s. The 1930s brought the cream cheese and chopped olive sandwich. Wartime cheese pudding premiered in the '40s. Easy cheese spray (aka cheez whiz) arrived in the '50s. The horseradish cheese ball rolled into the '60s. Fondue debuted in the '70s. Quiche lorraine conquered the '80s. Hot Pockets heated up the '90s. Recently, Raclette cheese and vegan cheese trended.
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Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
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Join Amiel Stanek in his home kitchen as he makes doughnut bread pudding. This recipe is a great way to use up stale doughnuts, but if you’ve got freshly made ones, that works too. Start with classic glazed or sugar-coated yeasted doughnuts, which have a light and airy texture, rather than cake doughnuts, which are dense and will turn to mush when combined with the custard.