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magazine soft cooked eggs with onion soubise caviar and potato chips
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This cozy, vegetarian, super umami dish proves that stews don’t always need to be simmered for hours on end to be complex, rich, and satisfying.
4.0
(3.89)
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
5.0
(5)
Easy
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This easy-to-make potato salad gets its zing from sweet relish and plenty of mustard and a dressing reminiscent of deviled eggs.
5.0
(4.75)
Easy
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Hetty McKinnon’s showstopping tater tot casserole is directly inspired by, and strikingly reminiscent of, tortilla española.
4.0
(4.05)
Easy
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Meet your new favorite breakfast potatoes. Big, bold wedges mean less work, faster prep, and maximum crispiness, while Old Bay brings easy, unapologetic flavor.
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(5)
Quick
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Make this crispy potato hash on a weekend you want to host brunch, but also sleep in.
4.5
(4.5)
Quick
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Level up your solo dinner game with this dead simple, spice-packed glorified omelet for one—just don’t forget the ketchup.
4.3
(4.33)
Quick
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Crispy on the outside, creamy on the inside, this irresistible summer eggplant (and its tangy dipping sauce!) will have you going back for more.
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(5)
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We made these homemade onion-flavored chips to be even more addicting than the store-bought versions.
4.0
(4.2)
Vegan
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Vegan or not, these creamy, potato-based hors d’oeuvres will have you coming back for more.
4.5
(4.45)
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For the cook who needs a veggie break––and a delicious fix.
4.0
(4)
Articles
(315)
Cooking
We tried garlic butter potato chips, honey mustard dressing, chicken pot pies, and more.
Alex Beggs
Cooking
These are what I make when I'm too tired to prep an appetizer—but not too tired to invite my friends over for dinner.
Sarah Jampel
Cooking
Andy Baraghani shares his dad's classic recipe.
Andy Baraghani
Lifestyle
There’s no knowing an egg until you’ve broken it.
Ruby Tandoh
Cooking
For restaurant-quality omelets and scrambles, don’t skip this quick step.
Sam Stone
Culture
Egg salad toast is the perfect vehicle for your leftover roasted veg.
Emily Eisen
Videos
(253)
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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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 Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Get the recipe: Quick Shakshuks With Yogurt
Get the recipe: Quick Shakshuks With Yogurt
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Join Hana Asbrink, Chris Morocco, Kendra Vaculin, Inés Anguiano, Brad Leone, and DeVonn Francis in the Bon Appétit Test Kitchen as they each prepare their favorite egg recipe.
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Need a new easy meal? Try our egg fried rice recipe!
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Crispy, golden egg rolls are a perennial go-to Chinese restaurant appetizer and every place seems to have their own take on them. We challenged professional chef Harold Villarosa to sample a selection of takeout egg rolls and create his own recipe, making a homemade version that stands toe to toe with the restaurant ones. Unkle Harold is ready to break out the duck sauce and get it done.