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magazine cookingclub 2008 04 pears in honey and pine nut caramel with artisanal cheese
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Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.
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Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.
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This little squash loves big-flavor toppings.
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This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.
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Graham cracker crust lovers rejoice! This glorious fruit-filled galette is for you.
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Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.
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The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.
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At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.
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Use your favorite nut—or mixed nuts—in place of the cashews.
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And she wants you to, too.
The Bon Appétit Staff
Culture
You voted for your favorite photo from Good Food to Share, and now we'll reveal the recipe
Julia Bainbridge
Culture
A Southern chef's trick to easy, homemade Grape Nuts for breakfast (and they won't break your teeth).
Elyssa Goldberg
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Chris Morocco and Shilpa Uskokovic help a caller with a nut allergy recreate and enjoy her most beloved restaurant dishes at home—while also staying safe.
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What happens when a professional cheesemonger enters the world of vegan cheese?
Tia Keenan
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Join Food Editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she demonstrates her surprisingly easy-to-make recipe for a stunning pear galette.
Read more: 31 Pear Recipes Because Why Should Apples Have All the Fun?
Read more: 31 Pear Recipes Because Why Should Apples Have All the Fun?
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Grated coconut may not be everybody's cup of tea, but there is no denying that this candy is an absolute classic. In this episode, Claire Saffitz attempts to make a gourmet version of Almond Joys, that almond, coconut and chocolate Halloween staple.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Join Samantha Seneviratne in her home kitchen as she makes cardamom cream and maple-glazed doughnuts. This recipe does include deep frying, but it's not as scary as it seems. Just stick with Samantha and you'll be fine!
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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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.
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This vegan cream is delicious with sliced heirloom or sun gold tomatoes in the summer; breakfast radishes, sugar snap peas, and baby carrots in the spring; kohlrabi, daikon, and roasted sweet potatoes in the winter; or cauliflower and chicories in the fall.