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magazine roated vegetable platter
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(195)
Quick
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
5.0
(5)
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This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons.
1.3
(1.33)
Vegan
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Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.
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(5)
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Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.
4.0
(4.14)
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
5.0
(5)
Easy
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With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.
4.6
(4.61)
Easy
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You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.
3.0
(2.99)
Easy
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Is there a better way to eat steak than under a melty layer of pepper Jack with lemony broccoli rabe? We think not!
4.4
(4.44)
Quick
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Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.
4.7
(4.71)
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Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.
4.3
(4.33)
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Skip the boil on pantry-friendly, pre-packaged gnocchi. Roast them and you’ll be richly rewarded with a chewy-on-the-inside, crisp-on-the-outside texture.
4.5
(4.5)
Quick
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Oven-roasted cherry tomatoes are the star of this easy sheet-pan dinner featuring herb-studded meatballs and cheesy, garlicky toast.
4.6
(4.6)
Articles
(261)
Culture
A popular new recipe, fun food stuff from around the internet, and an urgent dessert feud.
Alex Beggs
Culture
Platters that are as gorgeous and unique as the food you'll serve on them
Bon Appétit
techniques
The look of a dish matters more than ever in the age of Instagram. We’ll teach you how to smash and swoosh with the best of them.
Aaron Arizpe
Cooking
The dinner you need when your wallet is empty and your crisper is half-full.
Alex Delany
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
Cooking
One of our staffers assembled a few of these toasts for her lunch last week, giving us all a hankering for spring's best veggies and herbs.
Guest
Videos
(305)
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Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.
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We love the way the platter looks using large, similarly shaped endive leaves, but any tough green will work in a pinch.
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Of all the canned beans, the humble chickpea takes top marks in our book. Even though it’s packed in liquid, the little legumes still get manage to get brown and crisp when fried, giving these fritters a crunchy exterior and a soft, creamy interior.
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Join Chris Morocco in his home kitchen as he makes potato rosti. Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.
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Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!
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Contributing Editor Alison Roman knows how to make a side dish that keeps up with the rest of the spread. In this episode of Effortless Entertaining she throws together a healthy snack of pole beans topped off with garlicky crushed walnuts. This dish is quick to make, and will set your guests up for the main course.