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magazine charentais granita with chantilly cream
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When properly baked, the puffs should have a firm but not crusty exterior, and a moist but airy center.
3.4
(3.4)
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A summer favorite gets an Italian twist featuring apéritif and Don Julio Reposado.
Vegan
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For this granita, sweet honeydew melon is flecked with floral pink peppercorns and mint. Remember: One of the great things about making granita is that no ice cream maker is needed.
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“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor
4.0
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(3)
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Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.
4.3
(4.26)
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This riff on a Negroni should be served very cold; stir until you can barely stand to hold onto the shaker anymore.
4.0
(3.76)
Easy
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Had a "meh" day? This fricassee of chanterelles is exactly what you need.
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(4.12)
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They look like truffles, but they're smoother, chewier, and more voluptuous.
Leticia Moreinos Schwartz
Culture
Plus, people are selling Girl Scout cookies for $100 on eBay and SunnyD releases a spiked seltzer.
Li Goldstein
Cooking
Busting out the Manischewitz for Hanukkah? Here's a little inspiration to help you use up the whole bottle.
Belle Cushing
Cooking
Seriously, there’s no fancy equipment required.
Aliza Abarbanel
Culture
The Bon Appétit Test Kitchen
Lifestyle
Sana Javeri Kadri wants a lot more out of this sought-after spice than a trendy latte.
Priya Krishna
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Join chef Samantha Seneviratne as she makes Ruffled Milk Raspberry Pie. Galatopita, or ruffled milk pie, is a Greek dessert in which phyllo is baked directly into a simple custard. It’s prepared in stages so the top stays buttery and crisp while the bottom turns into a sort of phyllo bread pudding.
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A summer favorite gets an Italian twist featuring apéritif and Don Julio Reposado.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.
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Produced by Bon Appétit with Campbell's® | Join Christina Chaey as she makes creamy lasagna. Layers of lush goodness mixed with your favorite all-star roster of butter-sauteed crimini, miatake, chantrelle and king trumpet mushrooms to warm your heart and soul.