Our staff loves Paris. It’s one of the team’s most frequented destinations for the art, the views, and the music. But, of course, there’s nothing Bon Appétit staffers love more about this city than its food. The Paris...
ON THIS WEEK’S episode of Dinner SOS, test kitchen director and host Chris Morocco brings in contributing editor Amiel Stanek and co-owner of Zingerman’s Deli Ari Weinzweig to assist Jenny in recreating the half sour pickle of her...
If you only use kitchen shears to open packaging, to cut twine, or on the rare occasion when you summon up the courage to tackle that spatchcocked chicken recipe, you are seriously underutilizing your pair of snips. While...
This cherry turnover recipe from acclaimed pastry chef and cookbook author Claudia Fleming wraps a combination of sweet and sour cherries in flaky pastry to form tidy hand pies that would be a hit at any function, from...
We love the snap-slurp sound of biting into a fresh plum’s deep purple skin, but sometimes, we want something more. That’s when this list of our best plum recipes comes in handy: When we’re feeling extra, as the...
This is creamed corn for the summer months, turning the sweet and plentiful fresh kernels into a cheesy side in just minutes. Like the namesake pasta, the sauce gets its gloss from the emulsion of cheese and starchy...
What’s cooler than being cool? Eating juiced, blended, smashed, or simply sliced cucumbers in any of our best cucumber recipes. With a water content of 95% (as well as a nice dose of vitamin C, vitamin K, and...
There’s a reason so many different types of cocktail glasses exist. Martini glasses, rocks glasses, shot glasses—they all serve a specific purpose. Factors such as height, width, shape, and material will change your drinking experience, and they can...
Step 1Preheat oven to 425°. Using the tip of your knife, lightly score cut sides of 6 medium Japanese eggplants (about 1½ lb.), halved lengthwise, spacing cuts ¼" apart and creating a crosshatch pattern. Place, cut side up,...
