Browsing: Recipe

This supersized chicken Parmesan is topped with marinara, melted mozzarella, and fresh basil for a dramatic—yet surprisingly weeknight-friendly—affair. You’ll start…

The first time I visited South Korea as an adult cook in 2006, I became obsessed with the toast sandwiches…

Buckwheat crepes are one of those rare items that are both practical to make and feel like a flex. Tell…

I’m fascinated by the North African influence on Spanish cuisine. Take this traditional flourless almond cake, or Tarta de Santiago,…

Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and…

At The Wayland Mill in Seattle, Washington (one of our Best New Restaurants of 2026), pastry chef Ellary Collins makes…

SauceStep 1Bring ½ small white onion, finely chopped, 1 Tbsp. apple cider vinegar, 1 Tbsp. sugar, ½ tsp. Diamond Crystal…

Sweet, aromatic, and bubblegum pink, this playful cocktail is the utter definition of fun. Created by bartender Bradleigh Mobley at…

DoughStep 1Whisk together one ¼-oz. envelope instant dry yeast (2¼ tsp.), ¼ cup (50 g) sugar, 2 tsp. Diamond Crystal…

“If you think nut roast is a boring vegetarian cliche, think again! This little beauty is chock full of delicious…