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magazine grilled lemons baby artichokes and eggplant
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Recipes
Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.
3.4
(3.43)
Quick
Recipes
The parcooking is essential for a tender result, but the extra effort’s worth it.
4.0
(4.1)
Easy
2.0
(2)
Quick
The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.
4.3
(4.33)
Recipes
The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.
4.6
(4.6)
Easy
Recipes
Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
5.0
(5)
Recipes
For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed.
4.5
(4.52)
Recipes
Split open like a baked potato, eggplant becomes a custardy vessel for dinner.
5.0
(5)
Vegan
Recipes
Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.
4.3
(4.29)
Easy
Recipes
Be patient: The goal is to char the eggplants beyond recognition.
3.0
(3.09)
Vegan
Recipes
Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.
5.0
(4.91)
Articles
(191)
Cooking
Americans hate artichokes, and I hate that.
Carla Lalli Music
Cooking
This bulbous berry—yep, it’s a BERRY—can be challenging. But once you know how to cook eggplant properly, we promise you’ll fall in love.
Alex Beggs
Cooking
With varieties like globe, fairy tale, and graffiti, eggplants come in all shapes and sizes.
Rebecca Firkser
Cooking
There's a whole new way to cook (and love) eggplant that brings out its smoky, meaty best
Bon Appétit
Cooking
Hunks of avocado and fresh mint? I'm in love.
Aliza Abarbanel
Cooking
We're starting March's seasonal produce roundup off with a look at how to buy, store, and cook this prickly (but delicious) vegetable
Bon Appétit
Videos
(217)
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Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.
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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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How to make pasta with baby artichokes, mascarpone, and hazelnuts.
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Join chef Harold Villarosa at the Kingsbridge Social Club in the Bronx as he makes chicken adobo grilled cheese with pickled butternut squash. Chicken adobo is a traditional Filipino dish that Harold likes to cook entirely on a pancake griddle, though a regular skillet and pot work too.
Artwork by Tracy 168 (Michael Tracy)
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Join Hana Asbrink, Chris Morocco, Kendra Vaculin, Inés Anguiano, Brad Leone, and DeVonn Francis in the Bon Appétit Test Kitchen as they each prepare their favorite egg recipe.
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.