Search results for
magazine fasteasyfresh pomegranate panna cotta
Filter Results
Sort By:
Recipes
(104)
Easy
Recipes
Free yourself from individual ramekins for a large-format, party-friendly version. (It jiggles!)
5.0
(4.85)
Easy
Recipes
This giant panna cotta has a sleek mirror finish that’s a thing of beauty. No ramekins required.
4.6
(4.6)
Easy
Recipes
The panna cotta is delicious on its own but pairs even better with the maraschino cherries and lemon.
4.5
(4.5)
Recipes
Studded with chocolate and cookies and flavored with anise-infused cream, this delightful cake is also a spectacular use for stale bread: Grind it up, then use it instead of flour.
Recipes
With a tart pomegranate glaze and crunchy orange sugar, these cookies are a holiday showstopper.
4.6
(4.61)
Recipes
If you want a shortcut for this quince and chamomile panna cotta recipe, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.
5.0
(5)
Recipes
The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
5.0
(4.75)
Recipes
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
5.0
(4.75)
Easy
Recipes
Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
4.0
(4.22)
Recipes
Recipes
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you’re celebrating.
5.0
(5)
Recipes
Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.
4.0
(4.15)
Articles
(108)
Cooking
Topped with summer berries, this spoonable custard is easier to pull off and ready to wow a crowd.
Nina Moskowitz
Restaurants
The wiggle-jiggle dessert of the summer is getting the VIP treatment at restaurants across the country
Genevieve Yam
Cooking
A new recipe that’s so deceptively easy, the fridge does most of the work for you.
Emily Schultz
Cooking
This Italian savory pie is a stunner, and no one needs to know you made it all ahead.
Emma Wartzman
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Restaurants
Veggies may seem out of place in a panna cotta, but the custard serves as a blank canvas for pretty much any flavor—savory included.
Belle Cushing and Carly Fisher
Videos
(322)
icon
Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
icon
Today, ‘Peacemaker’ star John Cena sits down with Bon Appétit to share some of his favorite foods and drinks and the stories behind them. Join Cena as he explains the perfect flat white and reminisces on his honeymoon in Santorini, eating Spanakopita–all while sampling the delights.
icon
Today, Bon Appétit joins chef Meherwan Irani in Mumbai at Hotel Theresa to try the city’s most famous biryani. Hotel Theresa has been serving biryani to the locals for fifteen years, growing from a small lunch service next to a tea stall to a full-blown street food operation, now able to serve 300 people from one pot.
icon
Today, Bon Appétit is at Mírate in Los Angeles to experience a Friday night from a bartender’s perspective. Mírate is a Mexican restaurant and bar offering an extensive menu of experimental cocktails and was named among the 50 best bars in North America. We strapped a camera to the Bar Director, Maxwell Reis, to get a closer look at what a busy Friday night looks like at one of LA’s hottest bars.
icon
“We make the best pancakes in New York. We sell over 400 pancakes per day.” Go behind the scenes at Chez Ma Tante with Sous Chef Fernando Natividad and see how he prepares to serve 400 of their renowned pancakes per day during the brunch rush.
Director: Gunsel Pehlivan
Director of Photography: Kevin Dynia
Editor: Jamie Gordon
Featuring: Fernando Natividad
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Roobbins
Assistant Camera: Roberto Herrera
Sound Recordist: Mike Guggino
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: JC Scruggs
Assistant Editor: Justin Symonds
Filmed on Location at Chez Ma Tante
icon
Produced by Bon Appétit for Element Hotels | This is Carla's go-to snack recipe that she makes when she’s on the go.