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magazine fasteasyfresh french toast with pears and pomegranate sauce
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(4)
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Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.
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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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Easy
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A long soak is the secret to this French toast’s supremely custardy interior.
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(3.93)
Easy
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Set this up the night before and all you’ll have to do in the morning is brush it with butter and bake.
5.0
(4.9)
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This is no ordinary French toast recipe: The sweet custard is downright caramelized.
4.0
(4.2)
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With a tart pomegranate glaze and crunchy orange sugar, these cookies are a holiday showstopper.
4.6
(4.61)
Easy
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Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
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5.0
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Why choose between pecan pie, sticky toffee pudding, and a butterscotch sundae if you can have something that tastes like all three?
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Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.
2.6
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Articles
(109)
Cooking
Don't save the indulgent breakfasts for Sundays.
Adam Rapoport
Culture
Dawn Perry
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Cooking
Jam in your French toast > jam on your French toast.
Kendra Vaculin
Cooking
Melted butter and brown sugar are the VIPs here
Sarah Salvatoriello
Cooking
This crispy-custardy, hands-off dish feeds all 12 reindeer—whatever their names are.
Alex Beggs
Videos
(333)
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Learn how to make the perfect brioche French toast with chef Neil Kleinberg of Clinton Street Baking Company. Discover the restaurant secrets behind custardy French toast, from thick-cut brioche and balanced batter to caramelised bananas and rich maple butter for a delicious brunch recipe at home.
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Hong Kong style french toast in the BA Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
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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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Sarah Hymanson and Sara Kramer, the chefs behind LA restaurant Madcapra, demonstrate how to bring stale bread back to life and make extra crispy toast.
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Everyone tends to have a can of chickpeas in the pantry. Check out how Molly makes this recipe with canned chickpeas from Bush's Beans two different ways: in a salad and then on toast. Then, watch her virtually share a meal with her brother and his girlfriend in a long overdue lunch date.
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Chefs from LA restaurant Madcapra devise a new dish that utilizes leftover greens and herbs.