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magazine risotto with duck and white balsamic vinegar
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Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required).
4.0
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Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
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4.0
(3.96)
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Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas.
4.4
(4.38)
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The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.
4.6
(4.58)
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Classic Italian risotto gets a fresh fall twist with the addition of naturally sweet butternut squash and earthy mushrooms.
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Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.
4.3
(4.31)
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Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.
4.4
(4.35)
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Rich, creamy coconut milk balances the tart flavors of vinegar and hibiscus in this low-proof cocktail.
5.0
(5)
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A laid-back risotto (not an oxymoron!) in a summer state of mind.
4.5
(4.48)
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Bright, fresh, colorful, and easy to eat with one hand, this take on the classic Peruvian mussels dish is a great cocktail snack.
5.0
(5)
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Citrus segments get saucy in our play on duck à l’orange.
5.0
(5)
Articles
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Cooking
It just takes two to make it happen.
Adam Rapoport
test-kitchen
This isn’t the syrupy-sweet stuff you drizzle on Caprese.
Christina Chaey
Cooking
Senior editor Alex Beggs shares a throwback recipe and some Claire news in her weekly newsletter.
Alex Beggs
Cooking
Drizzle it on lettuce, Parmesan, or vanilla ice cream.
Meryl Feinstein
Culture
Plus more bits and bobs from the week at Bon Appétit.
Alex Beggs
Cooking
Garlic and spice make everything nice. (Is that how it goes?)
Alex Beggs
Videos
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A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.
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For when you want a healthier take on a classic.
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Dive into our amazing Tortellini with Brown Butter recipe!
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Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù using Barilla® Vero Gusto Heritage Marinara sauce.
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Food director Carla Lalli Music demonstrates a shortcut version of duck confit.