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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)
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This is possibly the simplest strawberry cheesecake you’ll ever make: It requires no mixer, no springform pan, and it bakes in 30 minutes.
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(4)
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We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.
3.5
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Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.
5.0
(5)
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A whole vanilla bean takes this supremely creamy, wonderfully rich, classic New York–style cheesecake to pro-level.
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So. Much. Cheese.
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(4.91)
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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.
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To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container.
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Articles
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Culture
In "What People Are Cooking," see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers have made and feature it here with photos and links.
Diane Chang
techniques
Restaurants
We went to the top bakeries to find loaves so good you might finish them in one sitting (whoops!)
Belle Cushing
Cooking
Grilled cheese served inside an entire (!!) loaf of bread.
Amanda Shapiro
Culture
Bon Appétit
Cooking
No, there's no bread in bread cheese—but we love it anyway.
Christina Chaey
Videos
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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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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.
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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.