Step 1Bring a large pot of water to a boil over high heat. Gently add 8 large eggs and boil for 7 minutes, then, using a slotted spoon, transfer them to an ice bath to cool while you...
For years I have collected vintage party cookbooks, relishing in the sometimes timeless and sometimes hilariously dated advice they provide to aspiring hosts. While I was writing Party Tricks, my own entry into the genre, I was haunted...
This seafood chowder recipe is all about flexibility, flavor, and simplicity. Based on the chowder served at Larsen’s Fish Market on Martha’s Vineyard, it relies on the briny richness of clam juice and seafood stock for depth.At its...
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.The quickest way to kick off...
Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with...
America’s largest city is also one of its greatest food cities—maybe even the greatest (certainly if you ask a New Yorker this question). Look at things by the numbers and you can’t deny New York City’s formidable culinary...
What happens when the restaurant widely believed to be the best in the world implodes? Seems like we’re about to find out.Noma, which opened in 2003 and has earned a generous sprinkling of Michelin stars since 2011, opened...
Extra flavorful vegan chiliIn my years on this earth, I have made a lot of bean chili. Sometimes black beans, sometimes pintos. Sometimes tomatoey, sometimes tomatillo-y. Sometimes a lot of veg, sometimes very little. They’ve all been fine....
You wake up on Easter Sunday ready to conquer the annual egg hunt, but first comes Easter brunch. Croissants, waffles, quiche, a sparkling wine cocktail: the kind of fuel you’ll need for the festivities ahead.Easter dinner may bring...
This is the classic risotto recipe every home cook should know. Built on traditional technique—short-grain rice, gradual liquid additions, and just enough stirring—it delivers creamy, glossy risotto with a tender bite every time. We prefer using salted water...
