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magazine fasteasyfresh frisee and apple with dried cherries and walnuts
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Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.
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The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!
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Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.
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You can use a jar of store-bought mincemeat, or make your own using the filling recipe from our 1970s Thanksgiving throwback mincemeat pie.
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If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.
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This not-too-sweet curd can also be drizzled over pancakes, berries, or ice cream.
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Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.
Articles
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Every week, test kitchen manager Brad Leone heads to the farmers' market to check out what's fresh. Today, we're talking cherries.
Rochelle Bilow
Cooking
Got cherries? Got five minutes? Treat yourself to one of these quick and easy treats.
Rochelle Bilow
Shopping
Gifts for your human friend who eats like a squirrel.
Kate Kassin
Culture
Stop throwing away these tiny, sticky pieces of modern art.
Alex Delany
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Reader Ellen Dow shares the decadent brownie recipe that she's made since the '70s.
Alyse Whitney
Videos
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The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!
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Join Carla in the Test Kitchen as she makes an apple tart! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the tart are insulated from direct heat, so they steam and soften into a very tender layer. The ones up top hold their shape, which means you’ll get a mix of textures in each bite.
Check out the recipe here: https://bonappetit.com/recipe/naked-apple-tart
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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Associate Editor Amiel Stanek teaches us how to make fruit leather with kombucha SCOBY.
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Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
Zaynab's Peppery Antipasto Skewers: https://weightloss-tricks.today/recipe/peppery-antipasto-skewers%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
Zaynab's Peppery Antipasto Skewers: https://weightloss-tricks.today/recipe/peppery-antipasto-skewers%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">