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magazine roated vegetable platter
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Recipes
(196)
Quick
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
5.0
(5)
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.
5.0
(5)
Easy
Recipes
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons.
1.3
(1.33)
Quick
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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)
Recipes
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
Recipes
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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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)
Quick
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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)
Recipes
A party-friendly spread that comes together in no time with marinated cuts of steak and meaty mushrooms.
5.0
(5)
Easy
Recipes
This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.
5.0
(5)
Articles
(262)
Culture
A popular new recipe, fun food stuff from around the internet, and an urgent dessert feud.
Alex Beggs
Cooking
The dinner you need when your wallet is empty and your crisper is half-full.
Alex Delany
Cooking
One of the world’s greatest handheld pastries goes large format.
Kendra Vaculin
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
Lifestyle
It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.
Chris Morocco
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
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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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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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 Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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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!