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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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For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.
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We will avoid all Sex and the City references here, but the fact remains: This cocktail is classic for a reason.
4.0
(3.98)
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A soul-warming, cozy but complex toddy to get you through the cold winter nights.
5.0
(5)
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How chef Melissa Miranda of Seattle’s Musang creates deeply flavorful dishes with a handful of heavy-lifting ingredients.
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A beautiful dessert where half of the work is done for you. That’s right, we’re using store-bought puff pastry.
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(3.88)
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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
(330)
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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.