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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 smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.
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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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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
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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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Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.
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This recipe is all about a few simple tricks that’ll keep the melted cheese ooey, gooey, and dippable from first chip to last.
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Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
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Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.
4.6
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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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Articles
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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
Lifestyle
Denisse Soto, a bartender turned entrepreneur, takes an anthropological approach to sharing Mexican spirits.
Ximena N. Beltran Quan Kiu
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
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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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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.
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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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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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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Cincinnati chili 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.