Search results for
magazine blarney cheese and onion tart
Filter Results
Sort By:
Recipes
(43)
Easy
Recipes
Add a bag of potato chips and you've got yourself a party.
4.0
(4)
4.0
(3.8)
Recipes
With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.
5.0
(5)
Recipes
As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.
4.6
(4.64)
Easy
Recipes
A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.
4.0
(4.15)
Recipes
Easy
4.5
(4.45)
Recipes
Think of this tart as a brawny quiche, perfect for brunch or dinner.
4.4
(4.43)
4.5
(4.5)
Recipes
3.7
(3.7)
Articles
(178)
Cooking
This two-ingredient recipe is making the rounds on TikTok.
Li Goldstein
Cooking
Like charred elote salad and a mind-blowing berry smoothie.
Nina Moskowitz
Culture
The Bon Appétit Test Kitchen
Culture
Vote for your favorite image from the new Tartine Gourmande cookbook, and you could win a copy
Julia Bainbridge
Culture
I tried on Tillamook's new cheese pants—and I shan't take them off.
Ali Francis
Lifestyle
It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.
Chris Morocco
Videos
(297)
icon
Looking for a hearty lunch? Try this sub!
icon
Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
icon
We sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Kristopher Knight
Host: Elazar Sontag
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Line Producer: Joe Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Rob Marish
Assistant Camera: Eli Martine
Audio Engineer: Andy Wenrich
Production Assistant: Caleb Clark
Staff Editorial Consultant: Ryan Harrington
Researcher: Madeline Scheier
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Animation: Lea Kichler
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming : Jon Wise
VP, Head of Video: June Kim
icon
Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
icon
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.
icon
Brad Leone and Claire Saffitz are back to finish what they started. Sourdoughnuts Part II. Watch it all go wrong and get ready for the final installment of the Sourdoughnuts saga. Part III drops tomorrow at noon.
Join Bon Appétit Test Kitchen host Brad Leone on a wild, roundabout, and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, kimchi and miso, to beer and tepache, learn how to experiment with fermented and live foods yourself.