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magazine ham with bourbon molasses and pecan glaze
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A 4-ingredient glaze spikes holiday ham with extra flavor, while a gentle poaching to start keeps it extra juicy.
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Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.
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A show-stopping, relatively hands-off main built for a dinner party or holiday meal.
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The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles
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(4.12)
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Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
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If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.
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These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts.
4.7
(4.66)
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A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.
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(4.29)
Easy
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Shortening makes for the flakiest pie crust. But you won’t miss the buttery flavor—there’s plenty in the filling.
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Articles
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Culture
Restaurants
At Barbs B Q, Chuck Charnichart transforms the flavors of the Rio Grande Valley into bright, creative dishes and paves the way for barbecue's next chapter.
Elazar Sontag
Lifestyle
In our latest taste test we hunted down for a bourbon for every palate.
Sam Stone
Culture
The Bon Appétit Test Kitchen
test-kitchen
A new line of handcrafted "tonics"--including bourbon barrel-aged maple syrup and vinegar--is our new favorite way to dress up everything from pancakes to salad.
Janet McCracken
Cooking
Its gooey pecan filling sits under cushions of custard and whipped cream.
Pervaiz Shallwani
Videos
(245)
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There are plenty of bourbons on the market at different price points with different attributes—but what are you really getting for your money? Sommelier André Hueston Mack returns to Bon Appétit to give his impressions on 10 bourbons, ranging in price from only $20 all the way up to $199 a bottle.
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Sommelier André Houston Mack returns to Bon Appétit to give his impressions on 10 tequilas, ranging in price from only $20 all the way up to $175 a bottle.
Read more: 5 Types of Tequila and How to Enjoy Each One to Its Fullest
Read more: 5 Types of Tequila and How to Enjoy Each One to Its Fullest
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Expensive ham doesn't get more expensive than genuine Iberico ham. A leg of Iberico ham can cost as much as $1,500 a pop, is aged for three years and is the product of exclusively acorn-fed pigs. Carving Iberico ham is truly an art form and we challenged Molly Baz to learn how to do it, with the help of Jaume Guerra from Despaña (@despananyc).
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Tim Sweeney, Head Bartender of Pebble Bar at Rockefeller Center in New York, demonstrates how to mix five whiskey cocktails of increasing complexity.
Read More: Our 23 Best Whiskey Cocktails
Read More: Our 23 Best Whiskey Cocktails
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Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
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Watermelon slices on the grill adds summer BBQ vibes to this cocktail featuring Don Julio Blanco.