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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)
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.
Easy
3.0
(3)
Recipes
A summer favorite gets an Italian twist featuring apéritif and Don Julio Reposado.
Quick
Recipes
“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor
4.0
(4)
Easy
Quick
Recipes
Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.
4.3
(4.26)
Easy
Recipes
Had a "meh" day? This fricassee of chanterelles is exactly what you need.
4.0
(4.12)
Easy
Articles
(98)
Cooking
They look like truffles, but they're smoother, chewier, and more voluptuous.
Leticia Moreinos Schwartz
Cooking
Busting out the Manischewitz for Hanukkah? Here's a little inspiration to help you use up the whole bottle.
Belle Cushing
Culture
Plus, people are selling Girl Scout cookies for $100 on eBay and SunnyD releases a spiked seltzer.
Li Goldstein
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
Videos
(353)
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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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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.
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Join Tiana Gee AKA Tee as she makes sweet potato gnocchi with caulilini and mushrooms served with pistou. Pistou is a cold, olive oil-based basil sauce from France that closely resembles pesto, except it is usually made without pine nuts and sometimes without cheese.
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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.