Frito pie was a staple in our house during my childhood in the South. Whenever my mom made chili, we’d line our bowls with the corn chips before spooning the chili on top, acting as if we’d invented...
Step 1Place ¾ cup (94 g) all-purpose flour in a shallow bowl. Working one at a time, lightly pound 4 small skinless, boneless chicken breasts (about 6 oz. each) between 2 sheets of plastic wrap with a rolling...
Step 1Place a rack in upper and lower thirds of oven; preheat to 375°. Pour ¼ cup extra-virgin olive oil over a rimmed baking sheet; set aside. Mix one 6-oz. package stuffing mix, preferably turkey (about 2½ cups),...
In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you'll come back to again and again.Search the internet for easy weeknight recipes and you’ll...
Walk into any grocery store during the holiday season and you’ll find an array of instant stuffing mixes displayed on an endcap. This modern marvel has been a staple for busy home cooks for decades, transforming from astronaut...
It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month...
There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table...
Chaat is a common welcome snack in South Asian homes, and for Barua it’s the ideal starter course. The dish relies on varied textures: a starchy base, crispy toppings, and tangy sauces or chutneys. This twist on French...
ON THIS WEEK’S episode of Dinner SOS, test kitchen director and host Chris Morocco is joined by cookbook author Jess Damuck to help Shivani level up her salad game.Shivani loves a big fresh salad and tries to serve...
This gingery chicken stir-fry was born from my persistent craving for Chinese takeout—and from my digestive issues. You might ask why I’d want to strip a dish of all the aromatic flavor that alliums (like onion and garlic)...
