Search results for
pdfs navmay
Filter Results
Sort By:
Recipes
(205)
Recipes
Our best Salisbury steak recipe takes the nostalgic dish up a notch thanks to caramelized shallots, mushroom gravy, zippy mustard powder, and lots of parsley.
4.7
(4.67)
icon
Culture
The titles we’ve waited all winter for.
Recipes
This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.
icon
Where to eat
Quick
Recipes
Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.
4.3
(4.31)
Recipes
A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
3.0
(3.14)
Easy
Recipes
Like any bread, prepping this onion naan recipe takes a little time. The good news: each cooks up in under 5 minutes.
4.3
(4.28)
Easy
Recipes
Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.
4.0
(4.17)
Vegan
Recipes
Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.
4.5
(4.49)
Easy
Recipes
Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.
5.0
(5)
Quick
Recipes
Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.
5.0
(5)
Recipes
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
4.6
(4.55)
Articles
(124)
Culture
Culture
Yotam Ottolenghi is one of the most influential cookbook authors in the world. He delivers once again with his latest, "Nopi: The Cookbook," co-authored with Nopi head chef Ramael Scully. The two talk about the challenges of creating a useful cookbook for home cooks, collaborating in the kitchen, and falafel versus shawarma.
Bon Appétit
Shopping
No one asked BA senior editor Julia Kramer to back-cover-blurb any spring releases, but if they had…
Julia Kramer
Culture
Once upon a time, a college student named David Ervin had a wacky idea that one day became a beloved institution.
Wayne Curtis
Culture
This is a cookbook you’ll sit down and read for hours.
Alex Beggs
Cooking
In her weekly newsletter, Carla Lalli Music shares her love for the cheesy-spicy popcorn tastes like Doritos.
Carla Lalli Music
Videos
(319)
icon
Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating.
INGREDIENTS
For the chicken:
1 carrot, finely chopped
1 celery stalk, finely chopped
½ large yellow onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, roughly chopped
2 Tbsp. olive oil
4-6 skin-on, bone-in chicken thighs (about 2 lb.)
1 cup chicken stock
1 14.5-oz. can diced tomatoes
3 bay leaves
1 Tbsp. soy sauce
1 Tbsp. fish sauce
Johnny’s seasoning salt
For the roasted vegetables:
4 small carrots, roll cut
8 oz. heirloom potatoes, quartered
2 medium red bell pepper, seeded, cut into bite size pieces
½ cup olive oil
Johnny’s seasoning salt
To finish:
½ cup frozen green peas
¼ cup Castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
--
VIDEO BREAKDOWN
0:57 Prep soffritto
2:47 Brown chicken
3:24 Cook soffritto
3:39 Make sauce
4:44 Roast chicken at 425° until done, about 45 minutes
4:56 Prep veg for stew
5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots
7:48 Remove chicken
8:15 Add peas, olives
8:35 Add roasted veg, chicken to stew
8:59 Plating
9:43 Tasting
icon
Join Bon Appétit associate food editor Rachel Gurjar as she makes lamb keema tacos. Keema, a ground meat stew originating on the Indian subcontinent, is traditionally served solo or used to stuff samosas and naan. In this recipe it's used as a taco filling - fragrant with ground lamb, tomatoes, onions, garlic, and spices.
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
icon
Learn how to make a Frozen Mango Lassi!
icon
Join Chris Morocco as he makes baked lunch nachos. Chris relies on some version of these lunch nachos at least once a week as he brainstorms what to feed his two young kids. It’s worth it to commit the formula to memory: a bag of chips, a can of refried beans, maybe some leftover meat or roasted veg from the night before, shredded cheese, and some kind of quickly cooked, spiced veg like cauliflower or brussels sprouts. It’s a lightning-fast lunch (or dinner) that can be tweaked to suit anyone’s preferences.
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
icon
Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In this edition, we highlight The Global Ambassador in Phoenix, Arizona, Dawn Ranch in Guerneville, California, and Maroma, A Belmond Hotel in Riviera Maya, Mexico. Presented by Capital One.
icon
Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.