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magazine chalupas with chorizo
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This sweet and spiced chai is a cross between gingery masala chai and rich hot cocoa—the best of both cozy drink worlds.
4.0
(4)
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Bright, fresh, colorful, and easy to eat with one hand, this take on the classic Peruvian mussels dish is a great cocktail snack.
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(5)
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Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
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This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.
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Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.
2.7
(2.67)
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King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.
4.0
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Inspired by masala chai, this not-too-sweet granola is flavored with finely ground black tea for a pleasant astringency that complements the warming spices.
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(4.93)
Quick
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Spoon this roasted, spiced squash on a swoosh of yogurt and you’ve got dinner.
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Juicy ripe peaches, raw sweet corn, and roasted peanuts come together in this peak summer snack—a perfect way to refresh after a day in the sun.
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Refreshing gazpacho gets the salty-spicy nuoc cham treatment in this twist on the warm weather soup. Sesame oil provides nutty balance and helps curb the heat.
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Quickly cooked-down Sungold tomatoes give fresh marinara vibes to this low-key summer pasta.
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Articles
(44)
Cooking
No, it's not the set-up for a joke. It's what "chalupa" means in Spanish.
Julia Bainbridge
Culture
Bon Appétit
Cooking
It's porky, it's spicy, and it's delicious. But what is chorizo, actually?
Alex Delany
Cooking
This beloved Cuban flavor combo will make any baked good sing.
Mehreen Karim
Cooking
And that's a beautiful thing.
Alex Beggs
Cooking
It's the shortcut that's auntie-approved
Antara Sinha
Videos
(209)
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Today, one of NYC’s best Italian chefs, Stefano Secchi, demonstrates how he cooks the perfect Ragu. Secchi has mastered the art of Italian cooking as Executive Chef at Massara in NYC, but even top chefs still love the classic dishes you can make at home.
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For when you want a healthier take on a classic.
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Andrew Chuang, CEO of Xing Fu Tang USA, demonstrates how to make three of the delightful kinds of Taiwanese boba milk served at his stores: Brown Sugar Boba Milk, Ube Boba Milk with Taro Boba, and Matcha Boba Milk with Strawberry Boba.
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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Kick your chili up a notch with chorizo and white beans.
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Bon Appétit joins Chef Miro Uskokovic, owner of NYC’s Hani’s Bakery to make their best-selling malted cinnamon bun. Hani’s is a modern American-style bakery that has become very popular with locals, often with queues down the block. Light, fluffy, and airy with a gooey cream cheese glaze, it’s no surprise these cinnamon buns sell out fast daily.