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magazine onion and bacon tart
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3.7
(3.7)
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With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.
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To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
4.6
(4.55)
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If you have a metal loaf pan, use it; it will conduct cold more efficiently than glass, reducing the time it takes to freeze this mixture.
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The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.
4.0
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4.5
(4.53)
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Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.
4.0
(4.24)
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Recipes
A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.
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Cooking
Including Oscar Mayer, Smithfield, Whole Foods, and more
Sam Stone
Culture
The Bon Appétit Test Kitchen
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and links
Joanna Sciarrino
Restaurants
The bacon mania of the 2010s may have calmed down, but concepts like a new 24/7 bacon-themed restaurant in Vegas prove everyone's favorite protein is never, ever going away.
Ali Francis
test-kitchen
We have embarked on a taste test tour of supermarket foods. We nibble, we score, and we share the results to help you avoid the paralysis of Brand Choice Overload.
Bon Appétit
Restaurants
Check out Seattle Weekly's fun illustration on the history of bacon, from inexpensive and delicious protein source to campy domineering meme.
Michael Singer
Videos
(241)
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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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Warm up these winter months with our incredible beef and bacon stew recipe!
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Rick Martinez shows us how to make Bacon Fat Tortillas from Fresa’s Chicken al Carbon in Austin!
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Okay, so this spring vegetable tart is basically a quiche. And we're very cool with that.
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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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Come behind the counter with professional butcher Lena Diaz as she cuts, cures, and smokes bacon from scratch. If you've ever been curious how these mouthwatering strips of magic are made in their finest form, Lena's step by step process will answer all your questions and more.