Passover is fast-approaching and lots of folks on the Bon Appétit staff (myself included) are celebrating with a seder. We asked them what they’re cooking for the holiday: Dense or fluffy matzo balls? Chicken or brisket or…meatballs? Explore...
Whether at a breakfast, brunch, or late-afternoon lunch, you’ll like these green eggs and ham here, there, and everywhere. The majority of the work happens in the blender, where nearly a full bunch of chives is blitzed into...
Radishes don’t always get the treatment they deserve. Crisp, peppery, and refreshing when raw—or mellow, earthy, and sweet when cooked—in the right hands, they can be the star of a dish.Jump aheadAccordionItemContainerButtonWe’ve rounded up our favorite radish recipes—they’re...
To celebrate the release of our best new cookbooks of spring roundup—we’ve been cooking and baking from the titles for months—I organized a potluck party in the Test Kitchen. I tasked staff with choosing a book from the...
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...
