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recipes bouillabaisse with rouille and garlic toasts
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Recipes
This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.
3.5
(3.5)
Easy
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Set this up the night before and all you’ll have to do in the morning is brush it with butter and bake.
5.0
(4.9)
Easy
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A long soak is the secret to this French toast’s supremely custardy interior.
4.0
(3.93)
Easy
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This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.
5.0
(5)
Quick
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Lush confited garlic takes toasty, cheesy baguettes to another level.
4.0
(3.87)
Quick
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Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.
4.4
(4.38)
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Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
4.6
(4.56)
Easy
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This garlicky, herby, and very thrifty soup takes pantry staples like bread and eggs and turns them into something spectacular.
5.0
(5)
Quick
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Three ingredients but infinite possibilities.
Vegan
Recipes
Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.
5.0
(5)
Quick
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Cinnamon, black pepper, cloves, and nutmeg flavor the roulade coating. Round out the meal with mashed potatoes mixed with a little sautéed Swiss chard and a salad of mixed greens.
5.0
(5)
Articles
(86)
Culture
See which bloggers treated themselves to our Summer Tomato Bouillabaisse with Basil Rouille.
Joanna Sciarrino
Cooking
I'm in my pajamas but my toast is ready for its photo op.
Jerrelle Guy
Cooking
Don't save the indulgent breakfasts for Sundays.
Adam Rapoport
Culture
L.A. chefs Sara Kramer and Sarah Hymanson test new menu options for their restaurant, Madcapra Falafel.
Josie Adams
Cooking
If you see garlic scapes, grab them, then make this stir-fry.
Serena Dai
Cooking
Just memorize these five rules.
Emma Wartzman
Videos
(318)
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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Learn how to make the perfect brioche French toast with chef Neil Kleinberg of Clinton Street Baking Company. Discover the restaurant secrets behind custardy French toast, from thick-cut brioche and balanced batter to caramelised bananas and rich maple butter for a delicious brunch recipe at home.
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This make-anytime meal is your satisfying new culinary staple.
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Chefs from LA restaurant Madcapra devise a new dish that utilizes leftover greens and herbs.
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Everyone loves cheese, especially when it's baked! Try this cheesy creamy baked pasta dish!
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Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
Check out the recipe here: https://weightloss-tricks.today/recipe/pan-seared-scallops-with-chorizo-and-corn%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">