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magazine cookingclub pineapple chile margaritas
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
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BA's Andy Baraghani mixes a crushed pinepple and mint margarita with Cointreau, blanco tequila, fresh lime juice, fresh pineapple juice, and mint #MargaritaSeason
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If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.
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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.
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"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."
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Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.
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Frozen margarita? Uh, no thanks. Drink these instead.
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This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.
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Cool as a cucumber, sure, but it’s the citrus, ginger, and chile that will keep you coming back sip after sip.
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Pineapple juice, a bottle of sparkling rosé, and rum make this the summer punch recipe you've been waiting for.
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Plus stackable Yeti tumblers, strawberry black pepper nut butter, and bottled cocktails from Via Carota.
Tiffany Hopkins
Culture
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The Original Margarita with Cointreau plus four thrilling variations by Bon Appétit Editors.
Cointreau
Cooking
It’s worth double-dipping.
Dawn Davis
Culture
Margaritas are always wearing their party hats.
Elyssa Goldberg
Cooking
From jalapeño alternatives to the use of honey and maple syrup, how chef Bobby Flay uses chile peppers in his cooking
Adam Rapoport
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A fresh take on a margarita that plays off the creaminess of its ingredients featuring Don Julio Blanco.
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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.
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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 hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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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.
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Go inside the Art of Patrón Party in Chicago with Giuseppe Tentori, the executive chef of GT Fish & Oyster, and learn how master mixologists create innovative spiced cocktails.
Sponsored by Patrón Tequila
Sponsored by Patrón Tequila
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“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.