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magazine 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)
Recipes
A whole vanilla bean takes this supremely creamy, wonderfully rich, classic New York–style cheesecake to pro-level.
4.0
(3.82)
Recipes
These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.
3.3
(3.25)
Easy
Recipes
So. Much. Cheese.
5.0
(4.91)
Recipes
Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.
5.0
(5)
Recipes
Call it retro if you want—we say this classic bacon and cheese quiche is timeless.
3.5
(3.46)
Quick
Recipes
We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.
3.5
(3.5)
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Quick
Recipes
Juicy sweet peaches are leveled up with chili crisp and vinegar, becoming the star ingredient in this summer sandwich that’s sure to be your next picnic MVP.
4.3
(4.32)
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
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)
Articles
(234)
Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
Cooking
Grilled cheese served inside an entire (!!) loaf of bread.
Amanda Shapiro
Restaurants
We went to the top bakeries to find loaves so good you might finish them in one sitting (whoops!)
Belle Cushing
Cooking
Baking cheesecake in a loaf pan allows you to make a half-batch whenever the mood strikes.
Ella Quittner
Cooking
Top your soups, salads, veggies, pasta—really anything.
June Kim
Culture
Bon Appétit
Videos
(270)
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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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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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Try our quick and healthy dilly beans and peas on ricotta toast recipe!
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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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Great American Baking Show judges Paul Hollywood and Prue Leith join Bon Appétit to pick the best American snack food in a head-to-head taste test bracket. Are Thin Mints better than Oreos? Would they take Ruffles over Lay’s? And will savory prevail over sweet when push comes to shove? Find out as Paul and Prue taste them one by one until a sole snack reigns supreme.
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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.