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magazine cookingclub panettone panzanella with pancetta and brussels sprouts
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Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.
4.0
(4.14)
Quick
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Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.
4.0
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Vegan
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
(3.26)
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You can't go wrong with cheese, cream, and pancetta.
4.0
(4.16)
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This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
5.0
(4.75)
Quick
4.0
(4.21)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Quick
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Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.
4.3
(4.28)
Quick
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Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.
5.0
(5)
Vegan
Articles
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A heavenly apple pie and a meaty pork sugo are among the restaurant recipes our readers want to cook at home this month.
Belle Cushing
Cooking
Like tender sponge cake, and citrusy salad.
Bon Appétit Staff & Contributors
Cooking
Lettuce need not apply.
Carey Polis
Cooking
Sure, roasted brussels sprouts are great, but these sauce-doused babies are a dealmaker.
Erika Owen
Cooking
Like ramp pesto (’tis the season!) and chicken pot pie.
The Bon Appétit Staff
Cooking
A new recipe + tips for how to make the crispiest possible brussels sprouts in the oven.
Alex Beggs
Videos
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Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
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Ever wondered what pans top chefs swear by? Bon Appétit asked 10 of NYC’s best chefs to share the pans they can’t live without–from stainless steel saucier pans and carbon steel skillets to cast iron, nonstick frying pans, braisers, and sheet pans. Learn why these kitchen tools are essential, how chefs use them in restaurant kitchens, and which pans work best for home cooks.
Chef Atsushi Kono / Kono - All Clad Stainless Steel Pan https://cna.st/st/sabujn1
General Manager Tania / Veselka - Non-stick pan https://cna.st/st/6FFoEBQ
Executive Chef Jackie / Kellogg’s Diner - Made in saucier pan https://cna.st/st/wCkbVN3
Chef de Cuisine Neel Kajale / Adda - Le Creuset Signature Braiser https://cna.st/st/chNa4lW
Chef Nhu Ton / Bánh Anh Em - Bánh Xèo pan https://cna.st/st/08A99QW
Former Exec. Chef Alec Horen / St. Anselm - Non-stick pan https://cna.st/st/kJZ28Il
Chef de cuisine Maria Barriga/ Oxomoco - Cast iron pan https://cna.st/st/rlywqQn
Chef Fredrik Berselius/ Aska - Kama Asa Carbon Steel Pan https://kama-asa.co.jp/en/collections/tool-fryingpan
Chef Mary Attea / Musket Room - Hotel pan https://cna.st/st/jNyvbMb
Chef Miro / Hani’s - Sheet pan https://cna.st/st/6wlhrdK
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Michelin-starred Chef Daniel Boulud joins Bon Appétit to show how to make the iconic Chobster at Café Boulud at Maison Barnes. A luxurious fusion of roast chicken and lobster inspired by classic French cuisine, this dish is the next level of surf and turf. Watch as Boulud demonstrates professional techniques such as trussing a chicken, poaching a lobster, and building a rich sauce Américaine for an unforgettable fine dining experience.
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Priya Krishna, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry pasta.
Get our recipes:
Pasta al Limone (Lemon Pasta)
Creamy Pumpkin Pasta
Pantry Pasta With Garlic and Anchovies
Vegan Pantry Pasta
Filmed on 3/19 and 3/25/20.
Get our recipes:
Pasta al Limone (Lemon Pasta)
Creamy Pumpkin Pasta
Pantry Pasta With Garlic and Anchovies
Vegan Pantry Pasta
Filmed on 3/19 and 3/25/20.
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Make this recipe from Caesarstone and Bon Appétit
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Join Zaynab Issa, Kendra Vaculin, Rachel Gurjar, Inés Anguiano, Brad Leone, and DeVonn Francis in the Bon Appétit Test Kitchen as they each share their favorite, trusty, go-to pan - and explain why they’d never be caught in the kitchen without one.