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magazine melted kale with farro
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Easy
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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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Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.
4.0
(4.02)
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
(4.71)
Vegan
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4.4
(4.4)
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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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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test-kitchen
Vegan
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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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In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.
3.3
(3.31)
Quick
Recipes
Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.
3.0
(3.08)
Quick
Recipes
Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.
5.0
(4.75)
4.3
(4.3)
Articles
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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
(292)
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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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We challenged Chris Morocco to recreate Frida Kahlo’s Oaxacan black mole in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Director: Chris Principe
Director of Photography: Ben Dewey
Editor: Jared Hutchinson
Talent: Chris Morocco
Guest Judge: Dan Siegel
Director of Culinary Production: Kelly Janke
Senior Creative Producer: Mel Ibarra
Culinary Producer: Stevie Stewart
Line Producer: Joe Buscemi
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Tania Jones
Camera Operator: Caleb Weiss
Audio Engineer: Michael Guggino
Culinary Assistant: Amy Drummond
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: Paul Tael
Assistant Editor: Andy Morell
Director, Creative Development : Maria Paz Mendez Hodes
Senior Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video : June Kim