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magazine cheese stuffed potatoes with yogurt spice paste and sesame seed crust
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Each component in this sweet potato sandwich recipe is seasoned really well, which makes everything pop.
5.0
(4.95)
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Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.
4.0
(3.98)
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Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
5.0
(4.85)
Easy
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If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.
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Quick
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You can pack the peanut butter in a plastic pastry bag, but a resealable plastic bag works just as well.
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Cashews to the rescue!
Carina Finn
Cooking
Plus, more December finds, reviewed.
Alex Beggs
Cooking
We tried garlic butter potato chips, honey mustard dressing, chicken pot pies, and more.
Alex Beggs
Cooking
PSYCH! It's cheesecake (good cheesecake, too)
Sam Dean
Cooking
This roasted whole pumpkin is an edible vessel for gooey bread and cheese.
Ashley Mason
Shopping
Club memberships, a cheesy snack poster, and more gifts for fromage fiends.
Devra Ferst
Videos
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Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls
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We’re fans of simple baked sweet potatoes in a multitude of dishes. These get the “loaded potato” treatment with roasted chickpeas, broccoli, and crumbled feta finished with a drizzle of tangy yogurt sauce made with the signature flavor of Cholula® Original Hot Sauce for just enough heat.
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The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!
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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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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Fluffy Pumpkin-Spice Whoopie Pies recipe.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes lemony glazed yonuts (yes, that’s a Greek yogurt doughnut). We set out to make a Greek doughnut, we really did. We tried and we tried, and when it wasn’t working, we switched to Greek yogurt. Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Check out the recipe here: https://weightloss-tricks.today/recipe/lemony-glazed-cake-doughnuts%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">