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magazine chicken with figs in ras el hanout and couscous
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A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.
5.0
(5)
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Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.
4.0
(4.14)
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Fresh herbs, spicy fresno chiles, and roasted pistachios add a bold punch of flavor and texture contrast to this fluffy couscous.
4.0
(4.02)
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4.0
(3.9)
2.3
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(210)
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Its summery sweetness balances spicy mustard and smoky chipotles.
Ali Francis
Cooking
Spread on toast and call it breakfast (or lunch or dinner).
Christian Reynoso
Culture
The Bon Appétit Test Kitchen
Culture
Happy Halloween! The only day a sexy cauliflower pizza might show up on your doorstep.
Alex Beggs
Cooking
The crispiest pork, soy-braised chicken, and more from chef Lucas Sin.
Lucas Sin, as told to Kelsey Jane Youngman
Need a quick weeknight dinner? Millet stands in for couscous while roasted carrots add some crunch.
Rochelle Bilow
Videos
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Chef Lucas Sin tries a variety of expertly steamed buns, from luxurious and silky custard buns to pork and shrimp filled siu mai (and everything in between) at Sun Hing in Hong Kong.
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A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.
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Join Chrissy Tracey as she makes vegan meatballs with a Marcella Hazan inspired tomato sauce. This recipe was actually inspired by Chris Morocco's (non-vegan) meatball recipe. Instead of using beef, Chrissy uses lentils as the mainframe of the meatball, mixed with oat milk-soaked bread. The oat milk adds a little more fat content to the recipe, giving the meatballs a much fuller taste.
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Bon Appétit joins Lucas Sin at Sun Kwai Heung in Hong Kong to try their Chinese BBQ pork called Char Siu. This Cantonese dish is famous for its delicious smoky glaze and is a staple in Chinese cooking.
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Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Cadbury Creme Eggs. These are the only eggs that rabbits are known to lay (at least that's what Cadbury commercials tell us). However, Claire will try to make these Easter classics without the aid of a bunny.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Filmed on 2/21