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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.
4.6
(4.57)
Easy
4.0
(4)
Easy
Recipes
This is possibly the simplest strawberry cheesecake you’ll ever make: It requires no mixer, no springform pan, and it bakes in 30 minutes.
4.0
(4)
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A whole vanilla bean takes this supremely creamy, wonderfully rich, classic New York–style cheesecake to pro-level.
4.0
(3.82)
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Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.
5.0
(5)
Easy
Recipes
So. Much. Cheese.
5.0
(4.91)
Recipes
These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.
3.3
(3.25)
Quick
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We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.
3.5
(3.5)
Recipes
The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.
4.3
(4.33)
Recipes
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.
Recipes
A slice of apple pie with a slab of sharp cheddar on it is one of life’s great gastronomical treasures.
4.0
(4)
Vegan
Recipes
This mouthwatering vegan mushroom sloppy is so good you’ll think twice before ever picking up a pack of ground beef again.
4.0
(3.9)
Articles
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Restaurants
We went to the top bakeries to find loaves so good you might finish them in one sitting (whoops!)
Belle Cushing
Restaurants
I will take the incredible egg and cheese at K’Far over an extra hour of sleep any day.
Elyse Inamine
Culture
Bon Appétit
Cooking
Grilled cheese served inside an entire (!!) loaf of bread.
Amanda Shapiro
Cooking
Top your soups, salads, veggies, pasta—really anything.
June Kim
Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
Videos
(292)
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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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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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Try our quick and healthy dilly beans and peas on ricotta toast recipe!
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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.
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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.