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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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A little retro, a lot of flavor, and perfect for your next party.
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Garlic, onions, ramps, and leeks get their time in the spotlight.
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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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This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.
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And your knife and your spoon, too
Hannah Sullivan
Cooking
Its summery sweetness balances spicy mustard and smoky chipotles.
Ali Francis
Cooking
And that fig just so happens to be pickled
Danielle Walsh
Culture
From a blowtorch Reese’s smoothing devise to a….potato?
Alex Beggs
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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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Spread on toast and call it breakfast (or lunch or dinner).
Christian Reynoso
Videos
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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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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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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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Get your hacksaws ready (but not actually -- leave it to the pros), because we challenged Molly Baz to master whole animal butchery. In this episode, she was under the tutelage of her dear friend Lena Diaz, a butcher at the Greene Grape, who showed her the ins and outs (literally) of a pig, from the Boston Butt to the leaf lard.
Filmed on 2/12 and 3/3/20.