Search results for
magazine cookingclub pineapple chile margaritas
Filter Results
Sort By:
Recipes
(81)
Vegan
Recipes
This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.0
(4)
sponsored
BA's Andy Baraghani mixes a crushed pinepple and mint margarita with Cointreau, blanco tequila, fresh lime juice, fresh pineapple juice, and mint #MargaritaSeason
3.0
(3.2)
Recipes
sponsored
Using sweet blood oranges and warming spices like vanilla and cinnamon, Amanda Shapiro’s Winter Spiced Margarita makes us feel super cozy right now. Produced in partnership with Patrón Tequila.
4.0
(4)
Quick
Recipes
4.0
(4)
Quick
Recipes
If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.
4.6
(4.63)
Recipes
Cool as a cucumber, sure, but it’s the citrus, ginger, and chile that will keep you coming back sip after sip.
5.0
(4.83)
Recipes
Two rums and two types of coconut make this tropical drink the last word on summer refreshment.
4.6
(4.58)
icon
Recipes
Frozen margarita? Uh, no thanks. Drink these instead.
sponsored
The Original Margarita using Cointreau, fresh lime juice, and blanco tequila. #MargaritaSeason
5.0
(5)
Recipes
"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
4.0
(4)
Recipes
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Articles
(270)
Shopping
Plus stackable Yeti tumblers, strawberry black pepper nut butter, and bottled cocktails from Via Carota.
Tiffany Hopkins
Cooking
It’s worth double-dipping.
Dawn Davis
sponsored
The Original Margarita with Cointreau plus four thrilling variations by Bon Appétit Editors.
Cointreau
Lifestyle
Denisse Soto, a bartender turned entrepreneur, takes an anthropological approach to sharing Mexican spirits.
Ximena N. Beltran Quan Kiu
Culture
Now tell me yours!
Alex Beggs
Culture
Margaritas are always wearing their party hats.
Elyssa Goldberg
Videos
(154)
icon
A fresh take on a margarita that plays off the creaminess of its ingredients featuring Don Julio Blanco.
icon
To gear up for Cinco de Mayo, Carla and Rick make Margaritas together with Cointreau and fresh ingredients, then have a virtual fiesta with fresh salsa and guac. Carla shakes up The Original Margarita – Cointreau, tequila & lime – and Rick shakes up his riff on the original, the Mora Picosa.
icon
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes braised short ribs with squash and chile. Make this when it’s Sunday and you’re not leaving the house. One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand how complex dried chiles can be.
Check out the article here: https://weightloss-tricks.today/recipe/braised-short-ribs-with-squash-and-chile%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
icon
Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.
icon
“We use traditional Peruvian techniques, but elevated with influences from Miami.” Today Bon Appétit spends a day on the line with prep chef Giuliana Intriago at Maty’s–Miami’s best new restaurant and a 2024 Conde Nast Traveler Hot List Restaurant Winner.
icon
Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.