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magazine ambrosia macaroons
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Recipes
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Easy
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This macaroons recipe combines two of our favorite things: coconut and chocolate.
4.0
(4.18)
Quick
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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.
Recipes
Extra-toasty coconut and a chocolate surprise set these cookies apart from your average macaroon.
3.3
(3.31)
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Cooking
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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Easy
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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
(3.82)
Quick
Recipes
This easy 5-ingredient pasta uses Vegemite to achieve phenomenally rich and savory flavor, with plenty of aged cheddar along for the ride as well.
4.0
(4)
Recipes
These ham-and-cheese bites are the perfect cocktail party appetizer.
5.0
(5)
Recipes
The classic crumbly linzer cookie gets nutty depth from the addition of toasted barley flour.
5.0
(4.75)
Quick
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It takes only a handful of ingredients to make this fancy-yet-weeknight pasta.
5.0
(5)
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Asparagus, peas, ramps, even strawberries? We’ve got a pasta sauce for that.
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Recipes
And no, we don't mean macaroni salad.
Articles
(149)
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
Read 'em and eat.
Bon Appétit
Shopping
Plus two new stand mixers, a nonalcoholic spritz for amari lovers, and a Dutch oven that has us dreaming of spring.
Tiffany Hopkins
Culture
It's a classic ambrosia salad of oranges and coconut, but in cookie form--at last!
Julia Bainbridge
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
Videos
(179)
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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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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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Watch friend of the magazine (and our editor in chief's brother) Andy Rapoport make bread with Doritos.
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Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.
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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/