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magazine the original schnitzelwich
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Culture
Exclusive recipes and more from the award-winning chef’s forthcoming cookbook.
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Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us this Wiener Schnitzel recipe for perfectly crisp, golden veal cutlets.
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Extra juicy and very crunchy, these thick-cut breaded pork chops are an impressive dinner option served with a crisp pickled-fennel salad.
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From the jukebox to the placemats, all the details celebrate the city’s history.
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This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day's stress.
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“This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings,” says chef Adam Evans. His method also works with skinless turbot, flounder, or sole fillets.
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A selection of photos from the book "Katz's: Autobiography of a Delicatessen," plus an interview with the photographer, Baldomero Fernandez
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Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
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Forget the New Nordic stars: Noma, Amass, whatever. Columnist Matt Duckor has his "I get it!" moment in Copenhagen over a lunch of eggs (and eel) on rye
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Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
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Sponsored: At Chicago's Bohemian House, the story of the meat makes all the difference in the menu.
Edward Jones
In Europe’s artiest city, dinner used to mean currywurst and a Pilsner. Now, new restaurants rival gallery openings, and local produce is high design. Make way for the New German Cuisine.
Belle Cushing
Culture
Julia Kramer goes in search of her great-grandmother’s lost sticky bun recipe.
Julia Kramer
Culture
There's more to restaurant menu design than hidden marketing tricks--or at least, there used to be.
Emily Fleischaker
Adam Rapoport
Videos
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The last stand of an old guard! Alex Gomberg brings the old-world business back up again, delivering to new customers and restaurants in New York City, as he shares his family's affection for the seltzer service.
Locations: Gomberg Seltzer Works, Cotter Barber, Juliana's, Fresh Kills
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Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.
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“When I first got the pizzeria in 2017, I’d never made pizza before in my life–it was a learning process.” Today Bon Appétit spends a day on the line with Massimo Laveglia, chef and co-owner of L’Industrie Pizzeria in Brooklyn. Blending Italian craftsmanship with the tastes of NYC, L’Industrie is reinventing the classic New York slice.
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Today, chef Harold Villarosa is dishing out magic with one of his favorite ingredients: Spam. Though some people have been hesitant to try it, Spam can be a delicious and versatile ingredient - and chef Harold is ready to challenge what people think about it. After a research consultation with chef Chung Chow of Noreetuh Hawaiian Restaurant in New York, Harold sets out his plan to incorporate Spam into a freshly made beignet. Spam doughnuts? I'm down.
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Bon Appétit joins world-renowned Chef Jean-Georges Vongerichten at his NYC seafood restaurant, The Fulton, to share his take on the perfect lobster roll recipe. Using only the freshest lobsters and homemade mayonnaise, Chef Jean-Georges shares his secret to building a gourmet lobster roll that’s bursting with flavor.
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Feeling inspired? Try our chicken schnitzel with raw salad recipe.