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magazine cookingclub roquefort and pear strudel
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Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.
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Easy
4.0
(3.97)
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This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.
4.4
(4.43)
Quick
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You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
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(4)
Easy
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With salty cheese, toasted seaweed, sweet pears, and bitter radishes, this salad checks all the flavor boxes.
3.6
(3.6)
Easy
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The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.
4.0
(4.03)
Easy
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Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.
3.7
(3.7)
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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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A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.
4.0
(4.08)
Articles
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Culture
Culture
And more from Alex Beggs’s weekly roundup inside the BA offices.
Alex Beggs
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest.
Danielle Walsh
Cooking
No blowtorch, no problem.
Claire Saffitz
Culture
You definitely need the pot with the tiny snail on the handle.
Elaheh Nozari
Cooking
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens.
Diane Chang
Videos
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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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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Starburst.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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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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Claire Saffitz takes on another challenge, this time to recreate the tastes of the rainbow... Gourmet-style.
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So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita