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This comforting savory porridge is nearly impossible to overcook.
4.5
(4.5)
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Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.
4.6
(4.56)
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A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.
4.6
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3.3
(3.3)
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High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
4.7
(4.67)
Quick
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Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.
4.3
(4.31)
Quick
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Turn any roasted or grilled vegetable into a picnic-ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette.
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(5)
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Green bean salad met a marinated kale salad and after they got married, they had a baby which is this recipe. The longer the raw kale sits in its lemony vinaigrette, the more tender
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.
4.0
(4.2)
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Douse tomatoes, squash, bell peppers—whatever you’ve got—in lots of olive oil and slow-roast to golden deliciousness.
Vegan
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Adding veggies to the marinade while warm helps them absorb more flavor.
3.6
(3.6)
Recipes
For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
4.0
(3.84)
Articles
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On this episode of Dinner SOS, Chris and Eden help caller Abby make her husband fall in love with vegetables.
Bon Appétit Staff & Contributors
Cooking
Like zingy salad dressing and peanutty tofu.
Bon Appétit Staff & Contributors
Cooking
On this episode of Dinner SOS, Chris and Kendra help caller Natalie tackle leafy greens!
Cooking
We ate marinara for weeks, but the letters from my mother-in-law are timeless.
Anna Noyes
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Cooking
On this episode of Dinner SOS, Chris and Hana help caller and first time mom Mara stock up on nourishing, freezer-friendly meals for when her baby arrives.
Videos
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Bon Appetit presents "Kids Try 100 Years of Instant Foods". In this episode, children test out instant foods like Quaker quick oats, Velveeta cheese, Bisquick pancake mix, Ramen instant noodles, Nesquik, Campbell's Spaghettios, freeze-dried ice cream, Hamburger Helper, Crystal Light, microwave popcorn, Hot Pockets, Kid Cuisine, White Castle burgers, Kraft Easy Mac cups, Duncan Hines microwave cakes, and Trader Joe's Chicken Tikka Masala.
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)