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magazine cookingclub chunky jerusalem artichoke and potato mash
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We could be convinced to serve this flank steak recipe for breakfast—the potatoes basically make this morning food.
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Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.
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There's no need for last-minute mashing to turn out the kind of rich potatoes that'll have everyone taking thirds
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This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.
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This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.
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The fluffiest, silkiest mashed potatoes you’ll ever taste
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A deeply comforting soup featuring the humble potato, made complete with a zippy pickled pepper garnish.
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This recipe turns out a creamy, intensely potato-y mash and frees up a burner—clutch when preparing a big holiday dinner.
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The steak was just a bonus.
Adam Rapoport
Cooking
Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).
Adam Rapoport
Culture
You could be the beneficiary of Yotam Ottolenghi's tireless research
Julia Bainbridge
Cooking
The potato masher might be the most under-utilized tool in your kitchen.
Alex Delany
Cooking
It's a classic for a reason.
Adam Rapoport
Culture
For decades, Romulo Yanes photographed beautiful and defining images for Gourmet, Bon Appétit, and Epicurious.
Bon Appétit
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Michelin Star Chef Jean-Georges Vongerichten joins Bon Appétit to make creamy mashed potatoes for Thanksgiving from his NYC restaurant, Four Twenty Five. Discover his restaurant-quality techniques you can emulate at home, using nothing but potatoes, cultured butter, and a pressure cooker to lock in flavor.
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Bon Appétit joins Chef Eli Sussman, executive chef at Gertrude’s in Prospect Heights, Brooklyn, to make their delicious Latkes. Eli breaks down every step of the process, from choosing the right potatoes to mastering moisture removal, adding the perfect binders, and frying to golden-brown perfection. Perfect for Hanukkah or any time you’re craving crispy potato pancakes, these latkes bring restaurant technique to a classic holiday staple.
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Join Harold Villarosa (and special guest Hip Hop Philanthropist A$AP Twelvvy) at The Bronx Brewery as he makes steak okonomiyaki, a Japanese-style savory pancake. Okonomiyaki begins with dashi, a flavorful stock that Harold makes with locally-sourced kelp and dried mushrooms. While the dashi simmers, you can work on the steak and sauce. Harold uses NY strip steak for this recipe, but feel free to use whichever cut your heart desires. When it actually comes to making the okonomiyaki, mix the dashi into the batter followed by cabbage and scallion and then start making pancakes!
Check out Hip Hop Philanthropist A$AP Twelvyy's new album here: https://noonyung.com/
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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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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This Basically dish pairs pesto and potatoes for a tasty dinner that is super easy to make.