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magazine strawberry sundaes with prosecco sabayon
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Strawberry sorbet, with a hint of sweet bitterness thanks to Campari, sits on tangy yogurt whipped cream and gets topped with vanilla meringue shards.
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Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.
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Crispy-creamy feta croutons are the salad topper you didn’t know you were missing.
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Childhood nostalgia gets a modern twist in this zippy, citrusy take on the classic grocery-store-style sugar cookie.
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Adding lemon verbena and pureéd cantaloupe to a simple syrup brings out the sweet notes of the Prosecco.
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Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.
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These party-friendly hand pies with a peppery butter crust, jammy strawberry filling, and tangy goat cheese frosting are destined for your next summer gathering.
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Easy
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Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.
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Articles
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Because Prosecco is way more versatile than you think
Santa Margherita Prosecco Superiore DOCG
Culture
In her Summer 2024 letter, our editor-in-chief buys the season’s sweetest fruit “by the flat.”
Jamila Robinson
Culture
The Jack & Karen shake is spiked with Prosecco and sprinkled with raspberry dust and yes, you want one.
Andrea Park
Culture
We're way past its peak.
Rachel Jacoby Zoldan
Cooking
Fragrant, juicy, and perfectly ripe, strawberries are gloriously in season right now. Yvette Van Boven works them into frothy drinks, tender biscuits, and even a bright summer salad
Bon Appétit
Videos
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Join Chef Chrissy Tracey as she makes a rum-soaked fruit and coconut crisp sundae. The syrupy topping made from fresh in-season berries can even be added to sparkling wine for an easy brunch cocktail.
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Thin Mints, Samoas and Tagalongs. That's right, Claire's making Girl Scout Cookies. Did you know the Girl Scouts started selling cookies back in 1917? But it wasn't until 1951 that the Thin Mint, the cookie most synonymous with the Girl Scouts, was introduced and swept the country like a tidal wave. And now here we are, in the Test Kitchen, watching Claire make them herself.
Filmed on 1/21
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Join Sarah in the Test Kitchen as she decorates holiday cookies with natural dye!
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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This sweet treat is perfect for a summer day!
Get the recipe: Simple Strawberry Shortcakes
Get the recipe: Simple Strawberry Shortcakes
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.