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magazine apricot and amaretti crostata
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This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
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In a twist on the classic Italian combination of peaches and Amaretto, Ferrigno pairs fresh apricots with a seriously over-the-top syrup, made with amaretti and the liqueur, that plays up the complexity of the sweet-and-tart fruit.
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Tart, citrusy, and just sweet enough, this electric pink drink is a classic for a reason.
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For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.
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Do you love apple pie, but feel stuck in a classic-pie rut at Thanksgiving? Bake outside the box this year with the Italian version, known as crostata. Unlike typical American pie pastry, crostata pastry is similar to cookie dough, so instead of being flaky, it bakes up like a crisp, chewy sugar cookie. Drizzle slices with warm spiced caramel sauce, and you just might count yourself among the crostata converts.
Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; and Challah, Sausage, and Dried Cherry Stuffing .
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Delicately apricotty, this easy spritz can be made with or without Aperol.
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Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline.
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An easy fruit chutney with a tangy sweet-tart taste perfect with poultry and pork
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Parve
Ellen: These filled pastries, tri-cornered to mimic Haman's hat and served during Purim celebrations, were a source of conflict in the Kassoff family growing up. Mom didn't give in to her children's entreaties not to buy any filled with prunes or poppy seeds, so a grabfest would occur amongst my brothers and me to see who could get to the apricot-filled ones first.
Articles
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Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Culture
A cocktail suggestion, a conversation with Sarah Jessica Parker, and more news from the BA offices this week.
Alex Beggs
Cooking
Bitter or bittersweet? Medicinal or citrusy? Whatever your preference, there's a bottle for you.
Al Culliton
Culture
Matchbook Distilling puts fruit front and center.
Sam Stone
Cooking
It's not just raw vegetables anymore.
Ashley Mason
Sweet and herbaceous, this tart is nothing to joke about…but we will, anyway.
Rochelle Bilow
Videos
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Ann Cromley, sous chef at Chez Panisse in Berkeley, California, brings you along for an entire day of behind the scenes prep and service at one of America’s preeminent farm-to-table restaurants.
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Produced by Cesar with Bon Appétit | Healthyish editor Amanda Shapiro sheds light on how the Brooklyn restaurant scene is faring and explores some of her favorite spots with her dog Fio.
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Produced by Cesar with Bon Appétit | Healthyish editor Amanda Shapiro dives into her relationship with her dog, Fio. We get the backstory on how they met, their co-existence in a Brooklyn apartment, and some background into what Healthyish is all about.
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Join Melissa Miranda as she makes Adobong Pusit Pancit, a traditional Filipino noodle dish with adobo and squid. Don't be intimidated by cleaning the squid. It's well worth the effort and Melissa breaks down exactly how to do it.
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Uzo Aduba (almost) gives away her secret guacamole recipe and describes her love for Nigerian cuisine.
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Follow owners Ivo Diaz & Rachel Diaz Pirard through an entire day of operating their family business - Venezuelan restaurant Casa Ora in Brooklyn, NY. The restaurant is truly a multi-generational affair, with Ivo and Rachel's daughter Ora being the namesake and Ivo's mother Isabelis serving as executive chef. From making fresh masa and sofrito to serving up gourmet cocktails and pastries, see what goes into every aspect of owning and operating a family restaurant in the heart of New York.