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magazine cookingclub apple cranberry crisp with polenta streusel topping
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This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.
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Quick
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Cooking crepes until crispy and golden in almost-burnt butter equals maximum nutty-toasty brown butter flavor.
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This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.
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This cranberry bread recipe is your new holiday go-to. And we give you full permission to slather it with butter and call it breakfast.
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(4)
Easy
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Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.
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This was your favorite photo from the Apple Lover's Cookbook. Here is the recipe!
Julia Bainbridge
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
Cooking
This riff on Cantonese salt-and-pepper shrimp transforms it into a crispy, fried delight.
Chris Morocco
Diane Chang
Culture
The Bon Appétit Test Kitchen
Cooking
With this new technique, you can have creamy, perfectly cooked polenta without ruining your cooking arm.
Alyse Whitney
Videos
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Join Zaynab Issa in the Bon Appétit Test Kitchen as she makes her recipe for creamy yukon gold mashed potatoes, topped with crispy potato skins.
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes
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Today, Michelin-starred chef Dominique Crenn is in the Bon Appétit test kitchen to make her most difficult dish: oysters, cucumber, and wasabi. Crenn is the first female chef in America to attain three Michelin Stars at her experimental restaurant, Atelier Crenn, in San Francisco.
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Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
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Join Chris Morocco in his home kitchen as he makes potato rosti. Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.
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Kick the can and invite this cranberry relish recipe to your next Thanksgiving dinner.
No stovetop needed.
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Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
Get the recipe: Potatoes au Gratin
Get the recipe: Potatoes au Gratin