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magazine fasteasyfresh chicken and gaujillo chile with cotija cheese and romaine slaw
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Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.
4.5
(4.5)
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Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
5.0
(5)
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Want to make it vegetarian? Just swap in roasted veggies (squash, peppers, onions, mushrooms, etc.), and instead of chicken stock, use vegetable stock or water.
3.3
(3.25)
Easy
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This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.
5.0
(5)
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If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
2.6
(2.58)
Easy
Recipes
Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.
5.0
(5)
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Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
(4.33)
Quick
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Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.
5.0
(4.85)
Quick
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
5.0
(4.87)
Recipes
If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!
5.0
(5)
Easy
Recipes
Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact.
3.7
(3.67)
Articles
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Cooking
The chile-chicken nachos you’ll need at your Super Bowl party this year.
Alex Beggs
Cooking
Then go forth and make the best damn quesadillas of your life.
Belle Cushing
Cooking
This beloved Chilean dish has squash, spaghetti, and beans—what more do you want?
Miska Lewis
Restaurants
Sunny Montefiore
Culture
Play pretend restaurant and cook something elaborate. Plus more bits from the week at BA.
Alex Beggs
Cooking
Give us all the jamón and anchovies.
Ashley Mason
Videos
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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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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“We use traditional Peruvian techniques, but elevated with influences from Miami.” Today Bon Appétit spends a day on the line with prep chef Giuliana Intriago at Maty’s–Miami’s best new restaurant and a 2024 Conde Nast Traveler Hot List Restaurant Winner.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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While Güero chef Megan Sanchez embraces her Egyptian and Mexican heritage in her food, it’s how she marries cuisine and a community of women in Portland that makes her restaurant a stand-out.
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Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets.