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magazine roasted new potatoes with poblano chile rajas
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Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
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This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.
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Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.
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Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.
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Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.
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Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.
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Culture
Chef Virgilio Martinez has seen 400+ varieties of potatoes, and he's got a thing or two to share about how we should treat them.
Elyssa Goldberg
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Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
techniques
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Forget stuffing your suitcase with Esplette, California makes it now too.
Kyle Beechey
Cooking
Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.
Amiel Stanek
test-kitchen
Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.
Janet McCracken
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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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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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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Try this easy cauliflower dish for a quick dinner at home.
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Bon Appétit joins Chef Eli Sussman, executive chef at Gertrude’s in Prospect Heights, Brooklyn, to make their delicious Latkes. Eli breaks down every step of the process, from choosing the right potatoes to mastering moisture removal, adding the perfect binders, and frying to golden-brown perfection. Perfect for Hanukkah or any time you’re craving crispy potato pancakes, these latkes bring restaurant technique to a classic holiday staple.