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magazine ambrosia macaroons
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This macaroons recipe combines two of our favorite things: coconut and chocolate.
4.0
(4.18)
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Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
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A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.
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Extra-toasty coconut and a chocolate surprise set these cookies apart from your average macaroon.
3.3
(3.31)
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Almond paste makes these supremely fudgy cookies extra chewy, while coffee adds a savory note that complements the chocolate and nut flavors.
4.0
(3.84)
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Culture
From salad bowls to sharper knives, Bon Appétit's editors name the gifts we're hoping to get in our stockings and under our trees
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French macarons aren't hard to make—just follow to the recipe exactly and remember to breathe.
4.0
(3.93)
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These ham-and-cheese bites are the perfect cocktail party appetizer.
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We like to brush this sweet sauce on steaks, grilled or roasted chicken legs, and slices of roasted eggplant. Try it on salmon, too.
4.5
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Editor's note: The recipe and introductory text below are from Jamie Oliver's book Jamie's Italy.
Pasta con acchiughe e pomodoro
This is a poor people's pasta from Palermo in Sicily. You could use tagliatelle or spaghetti, but if you can find margherita pasta it's great — it looks thicker than spaghetti, and it's frilly down one edge. This sauce has great flavor and is very Sicilian with the raisins and pine nuts.
P.S., I'd like to thank my mate John Hamilton, the incredible art director on this book, who made this dish with me in Sicily. He made it with such care and concentrated so hard staring at it that I thought it might turn to stone! As you can see from the picture, it goes to show that even a Glaswegian geezer can produce a pretty and delicate dish.
Articles
(148)
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Culture
In our series, "Win a Cookbook," we give you a preview of a cookbook we love, then let you vote for the recipe you most want us to reveal. This week: Macarons.
Julia Bainbridge
Culture
Read 'em and eat.
Bon Appétit
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
It's a classic ambrosia salad of oranges and coconut, but in cookie form--at last!
Julia Bainbridge
Culture
How does the team behind the coolest surf/skate/art/music/travel magazine in Australia let loose? With one of Sydney’s best restaurants, for an epic day of sun, surf, and ultrafresh food in the land of Oz.
David Prior
Videos
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Watch friend of the magazine (and our editor in chief's brother) Andy Rapoport make bread with Doritos.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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Bon Appétit meets Jackie Carnesi in East Village, New York, as she prepares to eat her way through the entire Tex-Mex menu at Yellow Rose. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test in this lip-smacking food challenge.
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Chef Clare Malfitano of Murray's Cheese shares how to make the ultimate baked mac and cheese. From building a silky Mornay sauce from scratch and choosing the best pasta shape for maximum cheese coverage, to creating a crispy, golden cheese crust, discover the secrets behind one of New York's most popular mac and cheese recipes.
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of everybody's favorite chocolate candy that melts in your mouth, not your hand: M&M's!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/