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magazine poulet saute aux herbes de provence
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3.4
(3.4)
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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
4.4
(4.38)
Recipes
Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!
4.3
(4.33)
Easy
Recipes
Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
4.0
(4.22)
Recipes
Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
4.7
(4.66)
Easy
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Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.
5.0
(5)
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Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
5.0
(5)
Easy
Vegan
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
(3.26)
Recipes
This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.
5.0
(5)
Recipes
We like to think of this refreshing sangria as spa water but with a little buzz!
4.4
(4.43)
Easy
Recipes
"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
5.0
(5)
Articles
(173)
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Shopping
Forget stuffing your suitcase with Esplette, California makes it now too.
Kyle Beechey
Cooking
A mildly spicy chile flake that we sprinkle on pizza, pasta, popcorn—okay, everything.
Christine Muhlke
Culture
The 2018 Color of the Year is already everywhere.
Melissa Minton
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Cooking
Like pesto, this Peruvian green sauce is low in effort and high in reward.
Alexis Montoya
Videos
(336)
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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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Today, Bon Appétit is at Mírate in Los Angeles to experience a Friday night from a bartender’s perspective. Mírate is a Mexican restaurant and bar offering an extensive menu of experimental cocktails and was named among the 50 best bars in North America. We strapped a camera to the Bar Director, Maxwell Reis, to get a closer look at what a busy Friday night looks like at one of LA’s hottest bars.
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Bon Appétit joins Michelin-starred chef Daniel Boulud in his kitchen at Restaurant Daniel in NYC to prepare a French classic: Steak Au Poivre. One of New York’s best chefs, Boulud rarely gets to showcase his take on home cooking in his restaurants, but today he’s teaching a masterclass on his perfect version of a relaxed Sunday lunch.
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Produced by Bon Appétit for Element Hotels | Meet Carla's favorite pasta recipe to make for her family and friends.
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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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.