Blog Posts by bon appétit magazine

Tara Donne

by Elizabeth Gunnison, Bon Appétit

In our column Fake It or Make It we test a homemade dish against its prepackaged counterpart to find out what's really worth cooking from scratch.

Those frozen, pre-packaged pizza crusts hanging somewhere near the pitas in a supermarket's bakery aisle have long been a mystery to me. Who buys them? What do they taste like? And how long have they been hanging there, anyway? Since NYC baker Jim Lahey recently introduced his couldn't-be-simpler, no-knead pizza dough to Bon Appetit readers, the time seems right to test-drive those prefab pizza bases against Lahey's homemade version. But I had low expectations for the pre-made crusts, so I threw Whole Foods' store-brand frozen pizza dough into the ring as well for a special, three-way Fake It or Make It comparison.

by Jeanne Kelley, Bon Appétit

There are a million reasons to love our new collection of quick dinner recipes. For starters, you can count all the ingredients on one hand.

Maria del Mar Sacasa/ Ennis, Inc1) Roast Salmon with Miso Glaze and Sugar Snap Peas

by Bon Appétit

It's common knowledge that slow-roasting yields lots of flavor. But who has time for that on a weeknight? Here are six tricks we use in the Test Kitchen to maximize flavor and minimize cook time.

Romulo Yanes1. Fry Those Spices

Romulo Yanes2. Roast Your Veggies

Bon Appétit Archivesby Matthew Ehrlich, Bon Appétit

Losing a copy of an old recipe can be heartbreaking--especially if said recipe predates the dawn of the age of the Internets.

At Bon Appetit, we understand this. So, we have a team of eager interns ready to scour our archives for the long-lost recipes requested by you, dear readers. The more details that you remember about a recipe, the better luck we have finding it (issue dates are a welcome bonus, that's for sure, but even without them, sometimes we can do it!). Most of our recipe requests come from the last decade, with a few dating to issues in the mid 1990s.




Related: 13 Flavorful Spring Pasta Recipes

That's why we have been astounded by a barrage of requests in the last few weeks for a Pasta Primavera recipe that appeared in the May 1979 issue. That's right: The most requested recipe this month is more than three decades old.

We're sure that this dish is delicious (it's packed with cauliflower, zucchini, and asparagus, after all) but the volume of

Courtesy Uchy Restaurant, Houston

by Bon Appétit

This post is the debut the BA Top 10, a monthly roundup of the best new restaurants, bars, and more--in a single category. Today, we look at America's best new sushi spots.

by Julia Bainbridge, Bon Appétit

There are some tried-and-true gifts on this list. A candle, for example. (Granted, it's the most luxe candle of them all.) And a garden rake, for those green-thumbed Moms out there. (This one comes from British designer/food writer Sophie Conran.) But we've also got herbs you can grow in a tin (perhaps Mom's an apartment-dweller?), moisturizer made by a primo olive oil producer, and a chic coffee sleeve made by a crafty guy named Jimmy Choo. Here's what we're giving Mom this year--maybe you will, too.

Matt Duckor1) Is it wrong to buy one for mom and one for yourself? With this platter, we might not care. High Street Market Large Blue Calico Platter, $78; highstreetmarket.com










Related: 18 Recipes for Mother's Day Brunch

Matt Duckor2) "Just add water" never rang so true. Pop open the lid, add some water, set the can on the windowsill, maybe talk to it a little bit, and pretty soon, you've got basil. Grow your own basil garden or chilli plant in a tin, $8 each;

Ashley Rodriguezby Emily Fleischaker, Bon Appétit

We're going to talk you through this. Every. Single. Step. It's so worth it. Ready?










STEP ONE
Figure out what you're going to cook. We've taken care of you by assembling a menu she will love:

THE MENU

Brochettes of Melon, Prosciutto, and Fresh Mozzarella

Roasted Asparagus Soup with Spring Herb Gremolata

Cacio e Pepe pasta

Mom's Blender Chocolate Mousse with Lemon Cream

Assuming you're cooking for four...the pasta only serves two so double it. The soup makes extra (fine, leftovers are like a secondary present for Mom).

STEP TWO
This menu does require a blender and a few other things. So before you commit, make sure you've got the following:

THE EQUIPMENT

-A medium saucepan
-Pots for boiling the pasta and reheating the soup
-A saute pan for finishing the pasta
-A cheese grater
-A blender for both the soup and the chocolate mousse
-A small food processor (If you don't have it, not

by Danielle Walsh, Bon Appétit

First off, we just found out that Jean-Georges Vongerichten has an Instagram account. Now if that isn't proof that this social network has blown up, we don't know what is. Forget being acquired for $1 Billion by Facebook: @chefjgv is putting up photos of Eric Ripert and Martha Stewart toasting each other.

Instagram makes a food photographer out of everyone, from your friend who only eats fast food to technologically-savvy chefs. There's a lot of noise to sift through to find the good stuff. But rest assured, there are certain chefs, writers, photographers, and others who go above and beyond with the quality of their shots. After creating our own account yesterday (check it out!), we scoured the insta-verse and found 15 of the best, most drool-worthy foodiegram feeds you need to follow. So bust out those smart phones and start gawking.

See also: 22 Delicious Brunch Recipes

@alice_gao1) @alice_gao
We just want to jump right into this