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Yuzu juice is a heavy-hitting pantry ingredient, imbuing even the simplest chicken cutlet dishes with intense fragrant-sour citrus character.
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The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.
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This is the make-ahead salad of our dreams, with ribbons of creamy tofu skin, crunchy summer vegetables, and a finger-licking-good hot mustard and honey dressing.
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Ribbons of protein-packed fresh yuba, or tofu skin, add a delightfully bouncy texture and nutty flavor to these quick, creamy vegan noodles.
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It’s important to let the nori fry until all the bubbling subsides so you end up with crunchy chips rather than chewy pieces of seaweed.
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Culture
The best, worst and weirdest hot sauce paraphernalia we could find on the Internet
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Recipes
These recipes are Seth Cohen-approved.
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Articles
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Complex and loaded with umami, this potent liquid seasoning is beloved around the world.
Sylvio Martins
Culture
Chefs confess their undying love (and ways to use) the acidic and spicy all-purpose condiment, yuzu kosho.
Elyssa Goldberg
Shopping
Tangy, sweet-tart, and fruity, it's like those chile-dusted tamarind candies—but vodka.
David Shortell
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Tonight you can watch a livestream of four great food writers (including our own web editor, Matt Gross!) telling stories about getting rejected in the culinary world
Sam Dean
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This month’s Snack Drop features yuzu yogurt, PB&J dates, and chocolate covered mochi.
Alaina Chou
Culture
For decades, Romulo Yanes photographed beautiful and defining images for Gourmet, Bon Appétit, and Epicurious.
Bon Appétit
Videos
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Bon Appétit’s Brad Leone is back for episode 50 of “It’s Alive,” and this time he’s making yuzu kosho from the Japanese citrus yuzu. Join Brad as he and his pals zest, calculate, and sing their way to a delicious yuzu-infused shrimp dish.
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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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Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
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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.
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Jon Shook and Vinny Dotolo take Bon Appétit inside the kitchen of their namesake LA restaurant to share the secret to their fusilli pasta with spicy vodka sauce.
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Andrew Chuang, CEO of Xing Fu Tang USA, demonstrates how to make three of the delightful kinds of Taiwanese boba milk served at his stores: Brown Sugar Boba Milk, Ube Boba Milk with Taro Boba, and Matcha Boba Milk with Strawberry Boba.