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magazine seared queso fresco and queso panela with cilantro mojo
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This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
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(4)
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This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.
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This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
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Only slightly more involved than cracking open a jar from the grocery store.
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This chicken stew seasoned with aromatic spices, tomato, and sofrito is ideal comfort for cold evenings.
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You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.
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Seek out a tortilleria if possible; it makes a difference.
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Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
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Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
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You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.
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Articles
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Cooking
This serrano-spiked sauce does everything classic pesto can do, only zestier.
Jesse Szewczyk
Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
Restaurants
We can all thank Vaquero Taquero in Austin.
Priya Krishna
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Chili Pepper Recipe."
Bon Appétit
techniques
We talked to Boston chef Michael Schlow about the ideal method for making this cheesy, under-appreciated Mexican dish
Danielle Walsh
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This may sound like a bold statement, but we’re pretty sure that everyone loves Mexican food. It’s comforting and flavorful, and when you get a taste of the fresh stuff, it’s clear how this genre of Latin cuisine came to be one of world’s greatest culinary joys.
Princess Cruises
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
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It's worth it to find a place with a kitchen when you're traveling, especially when the markets have the kind of fresh produce and fish you find in Mexico City. Senior Food Editor Rick Martinez makes use of the rooftop grill at his Airbnb with grilled prawn tacos and huitlacoche quesadillas.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.
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“We use traditional Peruvian techniques, but elevated with influences from Miami.” Today Bon Appétit spends a day on the line with prep chef Giuliana Intriago at Maty’s–Miami’s best new restaurant and a 2024 Conde Nast Traveler Hot List Restaurant Winner.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the iconic Roman restaurant’s New York outpost, as he makes their famous carbonara. Discover the secrets behind Roscioli’s most beloved recipe, from sourcing authentic ingredients like guanciale and Pecorino Romano, to perfecting the creamy, egg-based sauce without a drop of cream. Straight from the heart of Rome to the Big Apple, this is how carbonara is meant to be made.
Get our recipe: Pasta Carbonara With Pancetta
Get our recipe: Pasta Carbonara With Pancetta