Search results for
magazine cheese stuffed potatoes with yogurt spice paste and sesame seed crust
Filter Results
Sort By:
Recipes
(31)
Recipes
Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.
4.0
(3.98)
Recipes
Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
5.0
(4.85)
Recipes
Each component in this sweet potato sandwich recipe is seasoned really well, which makes everything pop.
5.0
(4.95)
Recipes
Generous swooshes of homemade onion dip provide a soft landing for tiny, crispy Hasselback potatoes.
5.0
(5)
Easy
Recipes
Whether you prefer the buttery richness of classic party mix, or you’re on the sugarcoated puppy chow team, this recipe has you covered.
4.0
(4.04)
Recipes
With a gingersnap cookie crust!
4.5
(4.5)
5.0
(5)
Recipes
You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.
5.0
(5)
4.0
(3.93)
Easy
Recipes
If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.
4.0
(3.9)
Recipes
These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.
5.0
(5)
Articles
(264)
Cooking
We tried garlic butter potato chips, honey mustard dressing, chicken pot pies, and more.
Alex Beggs
Cooking
Plus, more December finds, reviewed.
Alex Beggs
Cooking
Cashews to the rescue!
Carina Finn
Shopping
Club memberships, a cheesy snack poster, and more gifts for fromage fiends.
Devra Ferst
Cooking
This roasted whole pumpkin is an edible vessel for gooey bread and cheese.
Ashley Mason
Cooking
PSYCH! It's cheesecake (good cheesecake, too)
Sam Dean
Videos
(324)
icon
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
icon
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.
icon
You don't just taste it, you feel it. Check out Philadelphia cream cheese's Fluffy Pumpkin-Spice Whoopie Pies recipe.
icon
Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
icon
Join Susan Kim as she makes crispy rice cakes with halloumi cheese and gochujang brown butter in the Bon Appétit test kitchen. This crispy-salty-spicy rice cake dish frequently makes an appearance on the menu at Susan’s Korean food pop-up, Doshi. She blisters Korean rice cakes, or tteok, until they’re toasty and crisp with chewy insides, then pairs them with seared, melty halloumi cheese.
icon
The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!