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magazine melted kale with farro
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This comforting savory porridge is nearly impossible to overcook.
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Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.
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4.4
(4.4)
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A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.
4.7
(4.71)
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In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.
3.5
(3.48)
Vegan
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This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.
4.0
(3.83)
Easy
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This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.
4.7
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4.3
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At Staplehouse, they use Anson Mills’ farro piccolo for this dish, and you can order that online. Unpearled farro, though, will be very similar, and if you see grains labeled einkorn, use that.
3.0
(3)
Quick
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Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.
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(3.08)
Easy
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And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.
5.0
(4.85)
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Cooking
Like, much better. Much, much better.
Kendra Vaculin
Culture
For decades, Romulo Yanes photographed beautiful and defining images for Gourmet, Bon Appétit, and Epicurious.
Bon Appétit
techniques
Say goodbye to too-mushy or too-chewy farro.
Rick Martinez
techniques
This dark, leafy green withstood last weekend's blizzard
Ian Knauer
Culture
A roundup of food news from around the Internet on July 24, 2014.
Rochelle Bilow
Lifestyle
Ladies and gentlemen, meet our new wine columnist.
Sam Dean
Videos
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Spend a day behind the scenes with Executive Chef Fariyal Abdullahi at New York's hottest seafood restaurant, Hav & Mar.
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Bon Appétit’s Brad Leone is back for episode 47 of “It’s Alive,” and this time he’s making focaccia bread with Samin Nosrat, author and host of “Salt, Fat, Acid, Heat.” Join Brad and Samin as they bake bread, explore alternate show titles, and agree that you can never have too much olive oil.
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
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Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Candice Kumai’s Japanese soufflé pancakes in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way. Does Chris have what it takes to recognize and reproduce these heavenly matcha pancakes - without seeing exactly what they are?
Candice Kumai is a 6x bestselling author, journalist & host of the Wabi Sabi Podcast. You can buy two of her cookbooks here: Kintsugi Wellness and Clean Green Eats
Candice Kumai is a 6x bestselling author, journalist & host of the Wabi Sabi Podcast. You can buy two of her cookbooks here: Kintsugi Wellness and Clean Green Eats
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It's Alive with Brad Leone is back for episode 83 and this time he's making fermented miso potatoes. Now folks, this french fry recipe is good enough to be in a 5-star restaurant and cost you $50 a plate. But now for a limited time, this recipe can be yours for just the time it takes to watch an 11 minute long video! Act fast!