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magazine fig and onion bruschetta
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Like fig caprese, homemade Fig Newtons, pork ribs with fig BBQ sauce, and more recipes, both sweet and savory.
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Quince is like a special giant fuzzy apple, worth taking advantage of when in season.
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Yesss! And you can even use store-bought jam if you want.
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And your knife and your spoon, too
Hannah Sullivan
Cooking
And that fig just so happens to be pickled
Danielle Walsh
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You might not know it from the magazine (since we tend to focus on the food), but BA staffers are a fashionable bunch, and we've got a new Tumblr to share that BA style
Bon Appétit
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Congrats Cat Greeleaf, you win
Matt Duckor
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From a blowtorch Reese’s smoothing devise to a….potato?
Alex Beggs
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The wellness magazine debuts this month. It's not 100% about mud.
Neha Prakash
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Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
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Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Cadbury Creme Eggs. These are the only eggs that rabbits are known to lay (at least that's what Cadbury commercials tell us). However, Claire will try to make these Easter classics without the aid of a bunny.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Filmed on 2/21
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Twizzlers come in just about every flavor under the sun, but Claire only has one goal in mind: make a gourmet version of everyone's favorite. That's right -- the original, cherry-ish flavored Twizzler.
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Welcome to Taste Buds, the show where we pair our very own Brad Leone with different guests to explore any food or food-adjacent topic under the sun. This week Brad is joined by Liza Koshy for a tag team tour through 9 varieties of pickles.
Liza Koshy is the host of Chopped: Next Gen. All episodes are now available on Discovery+.
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Looking for a hearty lunch? Try this sub!