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magazine cookingclub strawberry sorbato and prosecco floats
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Crispy-creamy feta croutons are the salad topper you didn’t know you were missing.
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An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
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Strawberry sorbet, with a hint of sweet bitterness thanks to Campari, sits on tangy yogurt whipped cream and gets topped with vanilla meringue shards.
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Don't use your best Champagne for this dessert--any affordable bottle of Cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.
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In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.
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Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.
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Culture
New recipes from our simple issue, food news, and one corny food feud from the week.
Alex Beggs
Culture
In her Summer 2024 letter, our editor-in-chief buys the season’s sweetest fruit “by the flat.”
Jamila Robinson
Cooking
So many strawberry things. A cottage cheese dip?! Passion fruit sorbet! What a summer.
Alex Beggs
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Because Prosecco is way more versatile than you think
Santa Margherita Prosecco Superiore DOCG
Cooking
The Farmers Market Challenge is back and better than ever. We’ve got dilly zucchini, peachy chicken, and then some.
Kelsey Jane Youngman
Videos
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet strawberry Pop-Tarts.
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Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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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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Claire Saffitz had never had Pocky before. And then one day in the Bon Appétit Test Kitchen her life changed forever. Her eyes are open and now she has ascended to Pocky level: Tsubu Tsubu (Strawberry Flakes), a level that it usually takes decades to reach. With her work in making a gourmet version of four flavors of Pocky - Chocolate, Matcha, Cookies & Cream and Strawberry Flakes - she is quickly climbing ever upwards in the Pocky Movement. Join Claire as she seeks Pocky Perfection.
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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/