Blog Posts by bon appétit magazine

Photo by Zach DeSartBy Mary Frances-Heck, Bon Appétit

No need to splash out for a whole new batterie de cuisine to prepare your T-Day spread. If you own these six items, you have the tools to cook holiday meals for years to come.

1. Large, deep roasting pan This workhorse isn't just for turkey. Use it all year for roasts and lasagnas. Solid handles are key.



Read More: Foolproof Fall Party Appetizers

2. Large heavy saucepan Use it to cook roux and simmer gravy; also great for cranberry sauce and sides like creamed peas and onions.

3. Rimmed baking sheet Have several on hand for organizing ingredients, placing under bubbling casseroles, and roasting vegetables.

4. Large heavy skillet Ideal for sautéing mirepoix and browning bacon. We love cast iron, which can go from stove-top to oven.

Read More: 25 Ways to Use Sriracha

5. Large pot This kitchen stalwart is best used for boiling potatoes, steaming vegetables, and simmering stock.

6. Pie dish When not hosting a buttery crust and pumpkin purée, it does

Photo by Romulo YanesBy Bon Appétit

Frascatelli with Pecorino and Mustard Greens
Recipe by Bon Appetit Test Kitchen
4-6 servings
Active: 30 minutes
Total: 30 minutes

This dish is awesome for a few reasons: 1. The semolina dumplings are handmade, but totally suited for weeknight dinners. (Just sprinkle water over a tray of semolina flour; the dumplings cook up in about a minute.) 2. The whole thing comes together in 30 minutes. 3. It's as comforting as chicken and dumplings without the chicken. Like we said: awesome.

Read More: Foolproof Fall Party Appetizers

Ingredients
2 cups semolina flour (pasta flour)
Kosher salt
1/4 cup (1/2 stick) unsalted butter
1 bunch mustard greens (about 6 ounces), center ribs and stems removed, leaves torn into pieces (about 6 cups)
Freshly ground black pepper
1/4 cup grated Pecorino or Parmesan

Ingredient Info
Semolina flour is available at Italian markets, specialty foods stores, and some supermarkets.

Read More: 25 Ways to Use Sriracha

Preparation
Spread

Photo courtesy of iStockphoto/jjshaw14By Scott DeSimon and Marissa Lippert, Bon Appétit

For decades, the PB&J had a stranglehold on kids' lunches. If you were born before 1980, at one point or another, you have taken a slightly smushed peanut butter and jelly sandwich from a lunchbox or brown paper bag and gone to town on it. But things have changed. The rise of peanut allergies has made people a little skittish on the classic sando, especially in public spaces (like cafeterias). Fear not. There are plenty of nut butters out there for those with peanut issues. And while you could just replace your Skippy with, say, cashew butter and keep the jelly, why not explore more creative ways to get your--or your kid's--nut butter fix? We did.

Pistachio Butter "Pizza" with Grilled Chicken and Mozzarella

INGREDIENTS
1 8" whole wheat lavash or flatbread
1 Tbsp. pistachio butter
3 oz. grilled or roasted chicken breast , shredded into bit-sized pieces (about 1 cup)
1 oz. fresh mozzarella cheese, about 2 thin slices
1 cup arugula

Recipes by Terri Tsang-Barrett, Bon Appétit

Burgers and meatballs are just the beginning. Here are some ideas for cooking this versatile supermarket staple.

More from Bon Appétit:

10 Snacks You Thought Were Healthy But Really Aren't

Bon Appétit's Guide to the Ultimate Burger

Junk Food Makeover: Tater Tots

25 Ways to Use Sriracha

By Bon Appétit

What to do with that extra can of pumpkin during the holidays? Here are some easy recipes that go well beyond pie filling

Note: Recipe "ideas" appear below the recipe titles. When a full recipe is available, click on the recipe title to view it.

More from Bon Appétit:

10 Snacks You Thought Were Healthy But Really Aren't

15 Ways to Use Apples This Fall

Bon Appétit's Guide to Fast, Easy Fresh Meals

Fall's Most Delicious Salads

Graphic by Erik S. PetersonBy Danielle Walsh, Bon Appétit

Alongside bifocals, baseball, the airplane, and the Internet, pumpkin ale is an all-American invention. According to Garrett Oliver's The Oxford Companion to Beer, the seasonal brew that features fall's most iconic fruit was conceived by colonists in the 18th century, more out of necessity than anything else. Now, pumpkin beers are a seasonal bellwether brewed in all sorts of ways--using raw, roasted, macerated, or juiced pumpkins, and sometimes with pumpkin extract or flavoring added post-production. But how do they taste?

With a short season and lots of breweries to choose from, we sampled 11 pumpkin beers from stores around our offices in New York City. Some went way too heavy on the pumpkin pie spice (rather than the subtle squash-y flavors), others had an artificial taste that put us off. But some tasted just like autumn. Here are our top three picks:

Courtesy photo

1.Smuttynose Pumpkin Ale Cost: $10.99 for a six-pack at Whole Foods and D'Agostinos in NYC Blind

By Matt McCue, Bon Appétit

Thanks to Noma chef René Redzepi, one of the world's hottest restaurant trend is currently edible ash. Will sprinkling the smoky black powder on an ingredient as luxurious as king crab, as Redzepi does, catch on with the masses? The jury is still out, but it certainly has all the makings of a future weird food trend nomination. We've combed through the last 10 decades to create our list of winners that in retrospect were just plain strange, even if they seemed like a good idea at the time. Sticking hard-boiled eggs in Jell-O and calling it a "salad"? Replacing actual cocktails with fruit cocktails? Or how about the ill-fated Atkins Diet (ham-sagna, anyone? Read on to see the entire list.

More from Bon Appétit:

10 Snacks You Thought Were Healthy But Really Aren't

15 Ways to Use Apples This Fall

Bon Appétit's Guide to Fast and Easy Meals

Fall's Most Delicious Salads

Photo by Romulo YanesBy Bon Appétit

Dinners that can be eaten with a crusty piece of bread in lieu of utensils are definitely ones worth eating on weeknights. So make sure you get a baguette at the market when you make this hearty Spanish-inspired dish. You wouldn't want all that caramelized tomato sauce at the bottom of the bowl going to waste, now would you?



Read More: 25 Ways to Use Sriracha

Garlic Shrimp and White Beans
Recipe by Bon Appetit Test Kitchen
4 servings
Active: 30 minutes
Total: 30 minutes

Ingredients
6 tablespoons olive oil, divided
3 garlic cloves, minced, divided
2 dried chiles de árbol
1 bay leaf, preferably fresh
1 1/4 cups chopped tomato (about 8 ounces)
Kosher salt, freshly ground pepper
1 tablespoon tomato paste
2 15-ounce cans white beans (such as cannellini), rinsed, drained
1 cup low-sodium chicken broth
1 pound medium shrimp, peeled, deveined
1 teaspoon smoked paprika
2 tablespoons chopped flat-leaf parsley
Grilled bread (optional)

Read More: Foolproof Fall