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magazine fasteasyfresh 2008 02 pomegranate panna cotta
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Free yourself from individual ramekins for a large-format, party-friendly version. (It jiggles!)
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(4.85)
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This giant panna cotta has a sleek mirror finish that’s a thing of beauty. No ramekins required.
4.6
(4.6)
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The panna cotta is delicious on its own but pairs even better with the maraschino cherries and lemon.
4.5
(4.5)
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Studded with chocolate and cookies and flavored with anise-infused cream, this delightful cake is also a spectacular use for stale bread: Grind it up, then use it instead of flour.
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If you want a shortcut for this quince and chamomile panna cotta recipe, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.
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Recipes
The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
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(4.75)
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This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you’re celebrating.
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Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.
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(4.15)
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This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.
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(4)
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This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
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Articles
(107)
Restaurants
The wiggle-jiggle dessert of the summer is getting the VIP treatment at restaurants across the country
Genevieve Yam
Cooking
Topped with summer berries, this spoonable custard is easier to pull off and ready to wow a crowd.
Nina Moskowitz
Cooking
A new recipe that’s so deceptively easy, the fridge does most of the work for you.
Emily Schultz
Restaurants
Two of our editors debate the pros and cons of panna cotta, from its jiggly texture to its subtle flavor.
Julia Kramer
Cooking
This Italian savory pie is a stunner, and no one needs to know you made it all ahead.
Emma Wartzman
Culture
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our final edition of 2025, we visit three new hotels worth booking for their stunning design.
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Today, ‘Peacemaker’ star John Cena sits down with Bon Appétit to share some of his favorite foods and drinks and the stories behind them. Join Cena as he explains the perfect flat white and reminisces on his honeymoon in Santorini, eating Spanakopita–all while sampling the delights.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our first episode exploring the 2025 Hot List, we visit three new hotels worth booking expressly for their culinary excellence.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our next installment of 2025 we visit three new hotels worth booking for their wellness amenities.
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Today, Bon Appétit joins chef Meherwan Irani in Mumbai at Hotel Theresa to try the city’s most famous biryani. Hotel Theresa has been serving biryani to the locals for fifteen years, growing from a small lunch service next to a tea stall to a full-blown street food operation, now able to serve 300 people from one pot.