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Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.
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Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.
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(4.5)
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.
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This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.
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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.
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Lightly mash some of the white beans for a creamy, velvety texture without any added dairy.
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Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.
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There will be lots of delicious pan juices in the baking dish when the chicken is done, which is a great reason to serve this with rice, mashed potatoes, or a batch of polenta.
Recipes
Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.
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Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
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Easy
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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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Restaurants
In Ohio’s Queen City, this distinct chili is a way of life. The best versions are piled onto spaghetti, slathered on hot dogs, and used to top bowls of the very best ramen.
Daniel Walton
Mexico City
Dylan Ho and Jeni Afuso give the lowdown.
Elyse Inamine
Restaurants
Pollo a la Brasa is always my first meal off the plane.
Emma Wartzman
Culture
For decades, Romulo Yanes photographed beautiful and defining images for Gourmet, Bon Appétit, and Epicurious.
Bon Appétit
Restaurants
An over-the-top Italian restaurant in New York, South Indian dishes in San Francisco, live-fire cooking in Austin, and lots more.
Kate Kassin
Cooking
The chile-chicken nachos you’ll need at your Super Bowl party this year.
Alex Beggs
Videos
(265)
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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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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.
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How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in New York's West Village, leads us behind the scenes for an all access look at how the staff handles a busy Friday evening rush, serving hundreds of consistently high-quality small plates a night from their 90 square foot kitchen.
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Today, one of NYC’s best Italian chefs, Angie Rito, demonstrates how she cooks the perfect chicken parmesan. As co-founder of Don Angie and San Sabino, Rito has mastered the art of Italian fine dining, but even top chefs still love the classic dishes easily made at home.
Learn more about chef Angie Rito's chicken parm dos and don't here
Learn more about chef Angie Rito's chicken parm dos and don't here
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Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands.