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magazine pumpkin praline trifle
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Recipes
(31)
Easy
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4.3
(4.26)
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Your regular old crumb cake gets a fall makeover with this pumpkin and spice-spiked version.
4.5
(4.54)
Recipes
A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.
4.6
(4.6)
Easy
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A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
4.5
(4.5)
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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)
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This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.
4.6
(4.56)
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Forget seasonality—canned pumpkin is forever!
Recipes
These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.
5.0
(5)
Recipes
Nutty, buttery, and fruity, these traditional Sicilian cookies known as cuccidati are perfect for the holidays.
4.0
(3.75)
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From tender crumb cake to spiced lattes.
Quick
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Warm, cozy, and plush—and the cream cheese frosting doesn’t hurt.
4.0
(4.01)
Recipes
With crunchy nuts, pools of dark chocolate, and cozy spices, this cookie’s fall vibes are impeccable.
4.0
(4.13)
Articles
(189)
Cooking
This roasted whole pumpkin is an edible vessel for gooey bread and cheese.
Ashley Mason
Culture
Pumpkin spice season is on full blast.
Alex Beggs
Cooking
It might be the easiest, most crowd-pleasing cake ever.
Emma Wartzman
techniques
It's too hot for pumpkin spice lattes.
Amanda Shapiro
Cooking
No one will know that it only took minutes to make this dessert.
Kyle Beechey
Culture
Bon Appétit
Videos
(224)
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Want to impress your Thanksgiving guests? Try a twist on your pumpkin pie with this recipe!
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World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
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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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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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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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Guests won’t know what hit them if you follow these tips from star chefs Michael Chernow, Daniel Boulud, Danny Bowien, and more.