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magazine peach and pistachio praline semifreddo
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Predestined to be the star of your next weekend hang or holiday brunch.
4.7
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This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and bold flavor.
4.0
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A garlicky pistachio topping takes this sunny summer pasta from good to great.
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Boursin cheese’s shape practically begs to be turned into a nut-and-seed-coated, party-ready cheese ball.
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Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.
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Fizzy peach sangria made with sparkling rose, ripe fruit, and a touch of aperol = the perfect summer party drink.
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When summer gives you perfect peaches, turn them into this glorious peach pie encased in a flaky all-butter crust.
4.5
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All you need to make is the salty, crumbly pistachio topping in this super simple dessert.
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The best fruit pie, complete with a brown sugar streusel topping.
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Easy
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This retro American pimiento cheese ball takes minutes to prepare, can be made ahead, and transports well if needed, making it the ideal customizable party app.
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Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”
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On this episode of Dinner SOS, the BA Bake Club is back with a brand new cake recipe. Plus, a baking icon makes a special guest appearance.
Culture
Drizzle it on toast, gift it to unsuspecting strangers, or keep a secret stash for you and you only.
Alex Beggs
Cooking
Pistachio-cream sandwich cookies and a meaty pork scaloppine are among the restaurant recipes our readers want to cook at home this month.
Belle Cushing
Cooking
The cocktail nuts stay up past snack time
Bon Appétit
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
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You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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Move over chocolate chip, there’s a new treat in town. This festive take on shortbread is not your average holiday cookie. It seamlessly straddles sweet and savory with its pistachio cookie base and 60% dark chocolate topping (with a sprinkling of crunchy nuts, of course). Let the dishes do the rest and serve them on Lenox Blue Bay pieces, an easy-to-mix-and-match collection with microwave-safe gold trim, for a fun, festive finish.
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.
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“When I first got the pizzeria in 2017, I’d never made pizza before in my life–it was a learning process.” Today Bon Appétit spends a day on the line with Massimo Laveglia, chef and co-owner of L’Industrie Pizzeria in Brooklyn. Blending Italian craftsmanship with the tastes of NYC, L’Industrie is reinventing the classic New York slice.