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magazine poulet saute aux herbes de provence
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3.4
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Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!
4.3
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Easy
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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)
Easy
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Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
4.0
(4.22)
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.
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Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
4.7
(4.66)
Quick
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A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.
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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.
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Culture
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"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."
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Articles
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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
Lifestyle
Whether foraged, farmed, or grown in a lab, your medicinal herbs are probably "processed."
Zan Romanoff
Videos
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Learn how to make steak au poivre with frites with Chef Alexia Duchêne. This classic French bistro dish is a fundamental of French cuisine, pairing a perfectly seared steak with a rich, creamy peppercorn sauce and crisp fries. Master essential techniques like building a pan sauce, cooking a juicy, flavorful steak, and double-frying potatoes for golden, crispy fries so you can deliver restaurant-quality results at home.
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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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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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Make this recipe from Caesarstone and Bon Appétit
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“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor
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