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recipes bouillabaisse with rouille and garlic toasts
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(52)
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
Recipes
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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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)
Quick
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Lush confited garlic takes toasty, cheesy baguettes to another level.
4.0
(3.87)
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)
Recipes
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
4.6
(4.56)
Quick
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Frozen fries get the ultimate makeover thanks to a sweet-salty-umami mix featuring plenty of seaweed, garlic, and one secret ingredient.
5.0
(5)
Quick
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Three ingredients but infinite possibilities.
Vegan
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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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Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.
5.0
(4.85)
Articles
(86)
Cooking
I'm in my pajamas but my toast is ready for its photo op.
Jerrelle Guy
Culture
See which bloggers treated themselves to our Summer Tomato Bouillabaisse with Basil Rouille.
Joanna Sciarrino
Cooking
Don't save the indulgent breakfasts for Sundays.
Adam Rapoport
Cooking
If you see garlic scapes, grab them, then make this stir-fry.
Serena Dai
Cooking
Just memorize these five rules.
Emma Wartzman
Culture
L.A. chefs Sara Kramer and Sarah Hymanson test new menu options for their restaurant, Madcapra Falafel.
Josie Adams
Videos
(316)
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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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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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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Hong Kong style french toast in the BA Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
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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">