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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
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A form of the classic Mexican stew, white pozole is made without chiles, letting the meatiness of the broth and sweetness of the hominy shine.
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She works to Indonesian disco tunes and forages for ingredients in Chinatown.
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Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.
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Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.
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This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.
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What began as a prank is now a beloved brunch cocktail at Cafe Mutton in Hudson, NY. Who knew prune juice, lemon juice, vodka, and Fernet could be so delicious?
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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.
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Any ground meat can be a patty melt if it dreams big enough. This twist on the diner classic touts spiced chorizo, pickled jalapeños, and creamy Oaxaca cheese.
4.6
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Chefs Tom Cunanan and Paolo Dungca bring Filipino flavors and burger-joint-honed techniques to their crowd-pleasing To “Chino” burger.
Joseph Hernandez
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My Bokksu subscription delivers the best Japanese snacks right to my door.
MacKenzie Chung Fegan
Culture
How food-related merch became a status symbol.
Emilia Petrarca
Culture
I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.
Christina Chaey
Culture
Where in NYC do Carol Lim and Humberto Leon, co-owners of Opening Ceremony and the designers behind Parisian label Kenzo, like to eat?
Bon Appétit
Emily Fleischaker
Videos
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Join Harold Villarosa (and special guest Hip Hop Philanthropist A$AP Twelvvy) at The Bronx Brewery as he makes steak okonomiyaki, a Japanese-style savory pancake. Okonomiyaki begins with dashi, a flavorful stock that Harold makes with locally-sourced kelp and dried mushrooms. While the dashi simmers, you can work on the steak and sauce. Harold uses NY strip steak for this recipe, but feel free to use whichever cut your heart desires. When it actually comes to making the okonomiyaki, mix the dashi into the batter followed by cabbage and scallion and then start making pancakes!
Check out Hip Hop Philanthropist A$AP Twelvyy's new album here: https://noonyung.com/
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Blackberries pack a powerful punch of antioxidants and bright, ripe sweetness. Muddle fresh berries and mint, add rum, pour over crushed ice, top it off with Spindrift® Blackberry, and reap all of the sparkling benefits.
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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.