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magazine fasteasyfresh asparagus vichyssoise with mint
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This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.
5.0
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With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.
4.6
(4.57)
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This just-charred-enough asparagus begs to be dragged through a swoosh of cool, creamy labneh mixed with bright, fiery harissa.
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In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.
4.7
(4.65)
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Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.
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Refreshing! And potentially debilitating, so be careful.
4.0
(3.75)
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Pepperpot is a Guyanese dish of braised meat flavored with casareep (a spiced syrup made from cassava). It reheats well and is ideal for making several days ahead.
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4.4
(4.44)
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This subtly minty chocolate ice cream can also be made with chopped-up Thin Mints or Andes Mints.
4.0
(3.81)
Vegan
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Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.
4.3
(4.25)
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An herbaceous, zippy pesto to serve with crudités or whatever else inspires you.
4.6
(4.57)
Articles
(76)
Cooking
In honor of Saturday's 137th annual Running of the Roses, we dug out this recipe from the BA archives and took it for a spin...
Emily Fleischaker
Restaurants
Restaurant souvenirs are the best souvenirs.
Alex Beggs
techniques
I gather harvest armfuls and make fresh mint tea. I shovel it into tabouli salads. Of course, mint juleps are on constant rotation this summer, too.
Ian Knauer
techniques
Culture
Cachou Lajaunie takes fresh breath to a whole new level.
MacKenzie Chung Fegan
Culture
Spring! That means the Kentucky Derby (this Saturday) and the Mint Julep--the rare convergence of sports and an extremely elegant libation.
Andrew Knowlton
Videos
(245)
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Long Island Bar's Tristan Willey shows us how to make the perfect pebble ice for your next refreshing Mint Julep.
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Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
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Great American Baking Show judges Paul Hollywood and Prue Leith join Bon Appétit to pick the best American snack food in a head-to-head taste test bracket. Are Thin Mints better than Oreos? Would they take Ruffles over Lay’s? And will savory prevail over sweet when push comes to shove? Find out as Paul and Prue taste them one by one until a sole snack reigns supreme.
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Senior Food Editor Andy Baraghani teaches us how to make these perfect, handmade ricotta dumplings paired with asparagus and green garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.
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Your pressure cooker has been waiting its whole life for this moment.
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The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable, and if you’re not sure if it’s ready, let it go a bit longer.