Blog Posts by bon appétit magazine

  • Quick Chicken Tacos

    Alison Roman


    Grilled Chicken TacosGrilled Chicken TacosWhen we were eating nothing but fast food in college, tacos-you were there. When we were sunburned at the beach and craving a meaty snack, tacos-you were there. And now that we've charred tomatillos and garlic into a pungent salsa verde, tacos, you're still here. Forget about cheese, sour cream, or lettuce-the juicy chicken, seasoned with cumin and chopped onion and garlic, stands on its own, while roasted salsa verde brings the grilled chicken to exciting flavor heights. A few slices of fresh, creamy avocado, lime wedges, and some torn cilantro leaves give these tacos the guac feel without the guac work. So wrap up that meat in a warm tortilla, top with salsa, eat, and repeat-today, tomorrow, and for the rest of your taco-loving life. -Doreen St. Felix

    See more: 25 Ways to Use Sriracha

    INGREDIENTS
    1 medium onion, cut into wedges, keeping root intact
    2 garlic cloves, finely chopped
    1 pound skinless, boneless chicken thighs
    1 tablespoon cumin seeds, coarsely crushed
    1 tablespoon

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  • Yes, You CAN Make Homemade Pasta for Dinner Tonight

    Recipe by Philip Krajek


    Orecchiette with Squash, Chiles, and HazelnutsOrecchiette with Squash, Chiles, and Hazelnuts















    If we've learned one thing from Rolf & Daughters, our pick for the #3 Best New Restaurant of 2013, it's this: Homemade pasta is worth it. So worth it, in fact, that we're challenging you to make homemade orecchietteon a Monday.

    Seriously! The texture of fresh pasta is unparalleled, the process is a blast, and you can even make extra and freeze it for next Monday's dinner. We love it with small, chopped veggies and nuts, as in this recipe with squash, chiles, and hazelnuts. All those little bits get caught in the orecchiette (Italian for "little ears") and make every bite-or heaping spoonful-a little more satisfying. -Danielle Walsh

    ORECCHIETTE WITH SQUASH, CHILES, AND HAZELNUTS

    There are two hits of chile in this dish. It's used early on to infuse the oil, where it mellows. The sprinkle added at the end is more "precocious," says chef Philip Krajeck, Rolf and Daughters, Nashville. "It's not in every bite, but when it hits you, it makes a big

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  • Keri Russell on the Art of Eating, Afternoon Wine, and Bad Music

    Mickey Rapkin, Damon Gardner


    Keri RussellKeri RussellFor Austenland star Keri Russell, an afternoon glass of wine is totally fine. Bad music? Not so much.

    The Golden Rule

    "Always order something you don't normally cook yourself. That's what the late Jill Clayburgh told me once. She ordered sweetbreads. It sounded so exotic to me. But even if it's something I can cook, they're going to cook it better than I could."

    See more: 25 Ways to Use Sriracha

    Music Makes the Meal

    "I like music in restaurants-when it's used well. I've spent a lot of kitchen time dancing to Edward Sharpe and the Magnetic Zeros' 'Man on Fire.'"

    Embrace Happy Hour

    "It's always okay to have an afternoon glass of wine. I'm a mother of two. Isn't it in the rule book?"

    Don't Obsess Over Price

    "It doesn't always reflect a restaurant's quality. If a place is cozy and delicious, it's so much better than having eight courses and being uptight."

    See more: 7 Most Common French Toast Mistakes

    Go Early

    "I eat alone a

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  • The Best Restaurants in America in 2013

    Andrew Knowlton


    Thirteen must be my lucky number. That's how many Bon Appetit restaurant issues I've worked on. My role has changed over the years, from spell-checking Kokkari Estiatorio in 2001 to choosing the Hot 10 in 2009, the first time we made such a list. But I've got to admit: This is the issue I'm most proud of. I've traveled more, eaten more, spent more, and endured more sleepless nights deciding whom to include than any year prior. I think you'll be able to see (or is it taste?) the passion for all things food that went into this issue.

    Alma: Best New Restaurant in AmericaAlma: Best New Restaurant in AmericaAlma: Best New Restaurant in America 2013

    Ari Taymor has a knack for knocking on doors, and a talent for showing up unannounced at a restaurant's service entrance. He's not afraid to call a chef every day for a month to ask if he can come work for free. In other words, he can be a royal pain in the butt. But it's that won't-take-no-for-an-answer attitude that led him, at just 26 years old, to open Alma. The story of how this

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  • 10 Creative Ways to Use Tomato Sauce

    Teri Tsang Barrett




    This classic red sauce is packed with flavor, making it a beloved ingredient for fans of the minimal-effort dinner. Standard tomato sauce dishes-think spaghetti and pizza-are so good, it's easy to forget how versatile a jar of the stuff can really be. Here are ten more simple ways to use up a jar of tomato sauce.



    (*Note: We used Barilla traditional marinara sauce, but you can use any sauce you like.)



    See more from Bon Appétit:


    25 Quick and Easy School Lunches to Pack for Your Kids


    10 Snacks You Thought Were Healthy But Really Aren't


    The Best Restaurants in America


    The Ultimate Chocolate Chip Cookie


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  • The Ultimate Weekend Breakfast: Caramelized Chocolate, Banana and Marshmallow Sandwiches



    Caramelized Chocolate, Banana, and Marshmallow SandwichesCaramelized Chocolate, Banana, and Marshmallow SandwichesWhen you hear the word 'sandwich,' you probably think of meat and cheese squished between two slices of bread. But what about fluffy marshmallows, fresh banana and a sprinkle of chocolate chips? Before you cry foul, think of the crepe: you stuff those with Nutella, jam, and butter. What makes bread so different? Sweet sandwiches deserve the hype. The natural sweetness of the golden-grilled buttermilk bread and the marshmallows are enhanced by the sizzle of a skillet, which also melts the chocolate chips on top of that gooey fluff. Bananas balance the richness. So go ahead, have dessert before dinner (and make a few extra for dessert number two).

    See more: 25 Ways to Use Sriracha

    Servings: 4
    Prep: 15 minutes
    Total: 15 minutes

    INGREDIENTS
    2 tablespoons unsalted butter, room temperature
    2 tablespoons (packed) dark brown sugar
    4 slices buttermilk bread
    8 whole large marshmallows
    2 metal skewers
    2 tablespoons semisweet chocolate chips
    12 banana slices

    See more: 7 Most Common French Toast Mistakes

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  • The Trendiest Vegetables of the Last 50 Years



    Hear that ruckus? It's the sound of sweet carrots and baby lettuces storming the menus at some of the world's best restaurants. Their co-conspirators? Big-deal chefs like Rene Redzepi and April Bloomfield, who are celebrating produce with a reverence formerly reserved for Wagyu beef. They're turning ingredients that used to be side dishes into centerpieces (even if it does involve some pork now and then-it's not a vegetarian revolution).



    See more from Bon Appétit:


    25 Quick and Easy School Lunches to Pack for Your Kids


    10 Snacks You Thought Were Healthy But Really Aren't


    The Best Restaurants in America


    The Ultimate Chocolate Chip Cookie


    Read More »from The Trendiest Vegetables of the Last 50 Years
  • Crispy, Delicious Baked Chicken Wings



    Crispy baked chicken wings, perfect for game dayCrispy baked chicken wings, perfect for game day

    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

    See more: 25 Ways to Use Sriracha

    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

    PREPARATION
    Buffalo Sauce
    Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm. DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

    Ginger-Soy Glaze
    Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7-8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken

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  • The Simplest and Best Brownies



    Cocoa BrowniesCocoa BrowniesINGREDIENTS
    Nonstick vegetable oil spray
    1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
    1 1/4 cups sugar
    3/4 cup Scharffen Berger natural unsweetened cocoa powder
    1/2 teaspoon kosher salt
    1 teaspoon vanilla extract
    2 large eggs
    1/3 cup all-purpose flour

    See more: 25 Ways to Use Sriracha

    PREPARATION

    Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.

    Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.

    See more: 7 Most Common French Toast Mistakes

    Bake until top begins to crack and a toothpick inserted into the

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  • 10 Over-the-Top Bloody Marys from Across America

    Doreen St. Félix




    Though there are many ways to honor the all-around rock star that is the tomato, our chosen celebratory beverage is (obviously) the Bloody Mary. Ten over-the-top Bloody Marys, to be precise. Sure, tomato juice and vodka are (almost) always the base, but we found ten restaurants and bars that somehow found space for doughnuts, hamburgers, and a whole smoked fish, too. You say tomato; we say, "Another Bloody Mary, please!"



    More from Bon Appétit:


    25 Ways to Use Sriracha


    10 Snacks You Thought Were Healthy But Really Aren't


    7 Most Common French Toast Mistakes


    25 Quick and Easy School Lunches to Pack for Your Kids



    Read More »from 10 Over-the-Top Bloody Marys from Across America

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