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magazine roasted chestnuts with black pepper honey
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...so you might not have an open fire, but that doesn't mean you can't have roasted chestnuts! Follow this recipe, and you won't go wrong.
4.0
(3.91)
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This little squash loves big-flavor toppings.
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In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.
4.7
(4.65)
Easy
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This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.
4.0
(4)
Vegan
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A refreshing homemade soda to drink all summer long.
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We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.
3.7
(3.67)
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A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.
4.0
(4.1)
Easy
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Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.
5.0
(5)
Easy
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Refreshing! And potentially debilitating, so be careful.
4.0
(3.75)
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If you can't find candied chestnuts, simply toss them in the cocoa with one tablespoon of brown sugar (no need to glaze them first).
3.6
(3.61)
Articles
(91)
Chestnuts are the holiday's most famous appetizer, but butter, salt, and herbs bring them to a whole new delicious level.
Danielle Walsh
Lifestyle
Black pepper deserves to be the star, not the sidekick.
Sarah Jampel
Culture
Plus, mashed potatoes attack a Monet painting and a woman slices butter with her teeth.
Li Goldstein
Cooking
They're not just for roasting over open fires. Try them in pancakes, pudding, risotto, salads, and more
Danielle Walsh
Cooking
It belongs on cornbread—but dream big.
Alex Delany
Cooking
And how to put them to good use, from pho to steak au poivre.
Antara Sinha
Videos
(245)
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These blondies are the perfect gift to make this holiday season. Claire Saffitz from the Test Kitchen shows us why eggs are a key ingredient to these indulgent and festive two-bite blondies.
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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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Need something sweet and cheesy? These red peppers will do the trick!
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate chef Bobby Flay's cheddar black pepper waffles with sausage in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
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Join Bon Appétit Associate Food Editor Jessie YuChen as they make grilled honey hot wings from the home kitchen. The honey glaze these wings are tossed in go well beyond the usual sweet and spicy notes thanks to the addition of chili crisp and lime. It’s the cherry on top of these supremely crispy yet low-fuss grilled wings.
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Dive into our amazing Tortellini with Brown Butter recipe!