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magazine cornbread stuffed cornish game hens with corn maque choux
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Classic American ingredients—apples, cornbread, and fresh corn—make this a great recipe for a small Thanksgiving. But you may not want to wait to try it.
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Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.
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Skip the turkey and slather Cornish game hens with a fiery, tangy chile marinade inspired by Goan recheado masala.
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Thirty-three years ago, Bon Appetit brought you stuffed Cornish game hens with chicken-liver toast. Today we revisit that surprisingly luxurious recipe
Julia Kramer
Cooking
For, perhaps, a more genteel type of county fair
Sam Dean
Cooking
A new recipe you can make for breakfast, slathered with honey butter, or as an all-purpose barbecue side.
Jesse Sparks
Cooking
A recipe for the best flour tortillas of your life.
Andrew Knowlton
Restaurants
Pastry chefs are going all in on maize.
Sam Stone
Culture
Here's the Mille Feuille recipe from the not-even-out-yet Sugar Shack Au Pied de Cochon cookbook
Julia Bainbridge
Videos
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These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for moistness, and cornmeal so you can actually taste corn.
Get the recipe: Extra-Corny Corn Muffins
Get the recipe: Extra-Corny Corn Muffins
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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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Bon Appétit joins Chef Chintan Kiran Pandya of Adda NYC and Unapologetic Foods to show how to make authentic butter chicken (murgh makhani) from scratch. Chintan shares restaurant-style techniques, such as double marination, grilling for smoky flavor, and building a rich tomato-butter sauce to create this classic Indian comfort food.
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Kids try 100 years of party snacks. In this episode, the kids will taste a smorgasbord of party favorites like clams casino, canape with foie gras, baked bean quickies, bacon-wrapped chicken livers, cocktail franks, onion dip, cheese fondue, deviled eggs, Cool Ranch Doritos, Jell-O Pudding Pops, California Raisins, Bagel Bites, Tostitos Scoops, artichoke dip, hummus with pita chips, and more.
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We tackled every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here. This recipe comes together in under an hour and much of it can be prepped in advance, leaving you free to entertain.
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Join chef Harold Villarosa at the Kingsbridge Social Club in the Bronx as he makes chicken adobo grilled cheese with pickled butternut squash. Chicken adobo is a traditional Filipino dish that Harold likes to cook entirely on a pancake griddle, though a regular skillet and pot work too.
Artwork by Tracy 168 (Michael Tracy)