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recipes pg singapore sling
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Why is this Singapore Sling PG-13? It means this recipe is safe for kids, but still fun for adults.
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Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.
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One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.
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Every month, we ask readers which restaurant recipes they're craving—then round them up. For March, we've got cheesecake, beef tartare, and chicken salad
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Dinner just got 10 times more colorful.
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Crispy, bronzed potato patties and a fiery green sauce to dip them in.
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These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer.
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Shopping
This month’s Snack Drop features hibiscus popcorn, seasoned lentil crisps, and Japanese sweet potato bars.
Alaina Chou
Restaurants
A family-style Filipino feast in New York, Sri Lankan comfort food in Lexington, KY, a Ukrainian restaurant from a Chicago star chef, and more restaurant openings we can barely wait for.
Kate Kassin
CNT Editors
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Rachel Ng
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Rachel Ng
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Come with Jesse Ito, chef-owner of Royal Sushi and Izakaya and Dancerobot in Philadelphia, on a nine day tour through bustling food stalls, shabu-shabu and omakase meals, and an unforgettable fish market visit.
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“I started cooking when I first moved to Miami 10 years ago, just out of desperation for Vietnamese food.” Today Bon Appétit spends a day on the line with Tam Pham, chef and owner of Tâm Tâm and the Michelin Guide Florida 2024 Young Chef Award Winner.
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Bon Appétit joins Chef Meherwan Irani in Delhi, one of the world’s greatest food cities, to visit New Zaika Kathi Roll, a stall specialising in butter chicken kati rolls. This humble street stall serves buttery, flaky parathas layered with egg, smoky tandoori chicken, and rich butter chicken sauce. Watch how charcoal-fired tandoors, expert technique, and 16 years of craftsmanship come together to create one of the best street foods in India.
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.
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Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets.
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Bon Appétit spends a day on the line with Chef Mike Bagale, executive chef at NYC’s best new bar, Sip & Guzzle. Chef Bagale is redefining cocktail bar food with his Japanese-American fusion menu–from a limited edition #1 Wagyu burger to caviar-topped desserts. See how NYC’s most exciting new bar is also serving one of the city’s most innovative food menus.