Blog Posts by bon appétit magazine

By Bon Appétit

Baking wings yields crisp skin without the mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and use it on all 60 wings.

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Crispy Baked Chicken Wings
Recipe by The Bon Appétit Test Kitchen
Makes about 60

Ingredients
Buffalo Sauce
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce (such as Frank's)

Ginger-Soy Glaze
1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 2x1" piece of ginger, peeled, sliced

Wings
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

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Preparation
Buffalo Sauce
Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm. DO AHEAD:

Photo by Brian W. FerryBy Marilyn He, Bon Appétit

They say the way to a man's heart is through his stomach, but let's be honest: there's nothing sexy about slaving for hours in a kitchen. You're sweaty. You're tired. You've got three pots going at once and are trying to chop veggies the way the pros do it--with your fingers curled over and knife going faster than the speed of light. In reality, you probably have your tongue sticking out of the corner of your mouth in concentration, like the 4-year-old in the other room who's already watched way too much Nick Jr.

Well, enough is enough. We're putting our foot down, thanks to this Chorizo and White Bean Stew. Just enough work to feel like dinner didn't come out of a can (even though the beans did), but still doable even after the toughest of days. Cook a little sausage, add sautéed onions, beans, chicken broth, and spinach, and you're set. You'll be done so fast, you won't even have time to mess up your makeup.

So go on with your sexy self--have dinner

Photo by Christina HolmesBy Andrew Knowlton, Bon Appétit

Nachos may flourish in sports bars alongside jalapeño poppers and chicken tenders, but I give them the consideration of a four-star meal. You can't just dump chips and cheese together and expect crunchy-melty-salty-spicy excellence. After years of experimenting for my annual nacho party (held during one very big football game), I've landed on a few rules for each component.

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The Five Keys To Reaching Nacho Nirvana

THE CHIP
The ideal specimen is medium-thick. Greasy, thin versions--like the ones some restaurants fry in-house--won't hold up here. I'm into Tostitos Simply Natural chips.

THE CHEESE
Liquid cheese, the kind that comes in a side compartment at the concession stand, tastes like candle wax. Gruyere? Save it for grilled cheese. I go for a blend of sharp yellow cheddar and Monterey Jack; they melt well and aren't overpowering.

THE MEAT
You want shredded or pulled meat for easy building and eating. Pork is my

By Joshua M. Bernstein, Bon Appétit

In a simpler era of brewing, beer was composed of just four core ingredients. Armed with water, hops, grain, and yeast, brewers created a range of unique ales and lagers, from bitter India pale ales to chocolaty stouts as dark as December night. But as the craft beer movement continues to grow and evolve in America, madcap brewers have begun to explore the far fringe of flavor. They're making beers with offbeat ingredients such as algae, fungus-infected grapes, bhut jolokia peppers, and even bull testicles. (Because why wouldn't you?) And though the beers seem like a game of double-dog dare, the oddities remain surprisingly drinkable. Here are 10 of our favorite strange brews in America.

More from Bon Appétit:

10 Snacks You Thought Were Healthy But Really Aren't

25 Ways to Use Sriracha

Delicious (And Healthy!) Chicken Wings

Decadent Salty Chocolate Chunk Cookies

Photo by Romulo YanesBy Bon Appétit

Add the vegetables partway through braising to ensure they will have enough time to be infused with meaty flavor without overcooking. Serve with a loaf of your favorite crusty bread for sopping up the juices.

Braised Lamb Shanks with Fennel and Baby Potatoes
Recipe by Molly Stevens
6 servings

Read More: Delicious Winter Appetizer Recipes

Ingredients
1/2 teaspoon fennel seeds
6 lamb shanks (about 1 pound each)
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
4 garlic cloves, chopped
2 anchovy fillets packed in oil, drained, chopped
1 tablespoon chopped fresh thyme
1 tablespoon tomato paste1 1/2 cups dry white wine or dry vermouth
2 cups low-sodium chicken broth
2 bay leaves
2 large fennel bulbs (about 1 1/2 pounds total), cut into 1-inch wedges
1 pound baby red-skinned potatoes, halved
1/2 pound medium carrots (about 3), peeled, cut into 3-inch lengths, halved lengthwise, if large
1/4 cup pitted, halved green olives (such as

Photo by Christina HomesBy Sam Dean, Bon Appétit

Mac and cheese is one of the ultimate comfort foods, but some recipes are so involved that by the time you pull the pan from the oven, real discomfort has set in, thereby canceling the comfort of the food. Huff! Why bother with a recipe that takes more than 30 minutes to cook? Well, you shouldn't, and you don't have to, because the BA Test Kitchen came up with a No-Boil Mac and Cheese that shortens the journey from dried pasta in a box to chewy, cheesy elbows in your mouth. Instead of fussing around with, like, boiling water, you mix the hard pasta with a slightly thinned-out bechamel and cook it in the oven--just add a little crust after 20 minutes, pop it back in, and eat it 10 minutes later (okay, maybe 15, if you don't want to burn your mouth). Maximum comfort: achieved.

Read More: Delicious Winter Appetizer Recipes

No-Boil Mac and Cheese
Recipe by Bon Appétit Test Kitchen
8 servings
Active: 30 minutes
Total: 1 hour

Ingredients
1/2 cup (1 stick)

Photo by Kimberley HasselbrinkBy Ariel Kanter, Bon Appétit

The last eight weeks were pretty great, eh? From Thanksgiving to Christmas to Hanukkah to New Year's Eve, it seemed like the feasting would never end, right? Well, now it has. The holiday parties and cold-weather baking frenzies are over (mostly), and this morning, we bet, you discovered you couldn't fit into your skinny jeans. (Or maybe that already happened back in December!) Face it, you're bloated.

Butternut Squash and Tomato Soup

There are, however, ways to stave off the bloat by turning to natural diuretics and anti-inflammatories, according to nutritionist Carolyn Brown of FoodTrainers NYC. Many of these can even be woven into what are the heavier wintertime meals you're still probably eating, or can form the basics of a healthful post-holiday diet, keeping you muffin-top-free through January and beyond.

1. Ginger
If after a feast you're feeling a little queasy, ginger can be a fast-acting antacid. It's also an anti-inflammatory, so keep adding it

Photo by Romulo Yanes

Recipe by Gina Marie Miraglia Eriquez, Bon Appétit

For step-by-step photos that show how to pipe these swirled meringues, see How to Pipe Meringues.

Ingredients
3 large egg whites, room temperature
1/8 teaspoon kosher salt
1/3 cup sugar
1/2 cup powdered sugar
1/8 teaspoon peppermint extract
12 drops red food coloring

Read More: Bon Appétit's Favorite Winter Appetizers

Preparation
Preheat overn to 200°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add suger in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.

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Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with