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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 sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.
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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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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
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest.
Danielle Walsh
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Almonds! Cashews! Pepitas! Here's how to cook with the different types of nuts and seeds available.
Rochelle Bilow
Lifestyle
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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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.
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We show you how to make cashew nut milk.
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Allison Roman shows us how to make Peaches in Caramelized Honey with Toasted Oats and Ice Cream.