Blog Posts by bon appétit magazine

  • The Ultimate Caesar Salad

    Sue Li and Chris Morocco

    Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

    1) The Dressing: A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe:

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    Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 Tbsp. fresh lemon juice, and 3/4 tsp. Dijon mustard. Adding drop by drop to start, gradually whisk in 2 Tbsp. olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 Tbsp. finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be

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  • Smoothie Mistakes You're Making

    Danielle Walsh

    This Mango, Berry & Banana Smoothie is creamy, sweet, and not at all watery. Whoever thought of blitzing a bunch of fruit and vegetables and calling the results breakfast is brilliant. The smoothie has changed our morning routine as we know it, giving us sweet, portable fuel. Healthy fuel. This meal in a glass packs the most important part of the food pyramid into the most important meal of the day. Genius.

    And smoothies are easy to make, to boot. But there is one huge misstep--and a few other smaller ones--that, if made, could make turn your tasty meal into a total drag. Here's how to avoid them all, according to assistant food editor Alison Roman.

    See more: Top 20 Best-Tasting Burger Recipes

    1. DON'T Use Under-Ripe Fruit: If you wouldn't eat it, don't put it in your smoothie. Under-ripe fruit has zero flavor and tends to make your drink watery--the number one sin of smoothie making. And don't waste your time hunting for pristine fruit for your smoothie, either--it's alright to get bruised, mildly squishy stuff. You'll be blending

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  • Cinco De Mayo Drinks: Margaritas, Palomas, Micheladas, and Aguas Frescas

    Danielle Walsh

    Although we said that Cinco de Mayo is a good excuse for us to show off all our Mexican cooking know-how, let's be real: this "holiday" is all about the drinks. And even though it falls on a Sunday this year, there's no way we're passing up a margarita. Or a Paloma. Or a Michelada. (How else to wash down all those tacos?) For the festive teetotalers, though, there's a rainbow of aguas frescas (a.k.a. juices) to sip on while you're nomming guac or a quesadilla. We just have one rule for Cinco de Mayo imbibing: If it comes out of a slushy machine, don't drink it. Plain and simple.

    More from Bon Appétit:

    Easy Ways to Upgrade Instant Ramen Noodles

    Your New Favorite Chocolate Chip Cookie

    Healthy Snacks? Maybe Not

    Spring Vegetables: 26 Ways to Eat 'Em

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  • The Best Way to Eat While Flying

    Matt Gross

    From how to crash the business class lounge to the best in-flight cocktails, former New York Times Frugal Traveler Matt Gross shares his air-travel tips

    1. Hit the Lounge: I fill up on free booze, salty snacks, and the last fresh fruit I'll see for a while--and I don't need an upgrade to do it. How? I have an American Express Platinum Card, which gives me access to 600-plus lounges worldwide, and the strength to face 14 hours in coach. At $450 a year, it's worth every penny.

    2. Drink Early, Drink Often:
    If I'm squeezed into a middle seat, I need to relax. Preferably with Frontier Airlines' selection of craft beers from their microbrew-crazy home base of Colorado (all around $7). On long hauls, Singapore Air serves a freshly mixed Singapore Sling in all classes. On the ground, the gin-and-pineapple juice cocktail may feel kitschy, but over the Pacific, it tastes like love.

    See more: 8 Essential Kitchen Gadgets

    3. Lower Your Tray Table: Korean Air's coach-class bibimbap is

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  • Is Chocolate Good for You? or Bad?

    Sam Dean

    We like science as much as the next guy, but historically, it hasn't been the most consistent when it comes to telling us what we should and shouldn't eat. Even though ingesting (and digesting) food is key to the biological definition of life itself, scientists just can't seem to make up their minds about what happens to us when we put things in our mouths.

    We already went through wine's up-and-downs (poison! medicine! kinda both!), but what about chocolate? Going way back, chocolate was thought of as medicine. The Aztecs used it as a religious energy drink, and old-school quacks wrote that chocolate helps digestion, coughs, jaundice, the "New Disease" (i.e., syphilis), and gout, among other things. Some said it was perfect for pepping up the constitutionally frail; others said it was perfect for calming down the overstimulated. Either way, everyone agreed that it was probably good for something, and it tasted great.

    Then milk chocolate, science, and dieting came along.

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  • Spring Vegetable Risotto with Poached Eggs

    Alison Roman

    Risotto only sounds intimidating-if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

    See more: 8 Essential Kitchen Gadgets

    Ingredients, Serves 6
    2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 lb. pods)
    Kosher salt
    1 tablespoon distilled white vinegar
    6 large eggs
    8 cups low-sodium chicken broth
    2 tablespoons unsalted butter, divided
    1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
    2 tablespoon olive oil
    2 large leeks, whites and pale greens only, chopped
    1 fennel bulb, chopped
    4 garlic cloves, finely chopped
    2 cups arborio rice
    1 cup dry white wine
    1 bunch flat-leaf spinach, trimmed, leaves torn
    2 tablespoons crème fraîche or sour cream
    1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving
    1/4 cup chopped fresh chives plus more for serving
    Freshly ground black pepper

    See more: Top 20 Best-Tasting

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  • Brown Rice and Bean with Ginger Chile Salsa

    Recipe by Mary-Frances Heck

    It's not traditional, but we love the heat that fresh ginger adds to salsa.

    4 servings
    Active: 20 minutes
    Total: 50 minutes

    See more: 8 Essential Kitchen Gadgets

    2 tablespoons olive oil, divide
    1 medium onion, chopped, divided
    1 cup brown rice
    Kosher salt
    1/2 cup coarsely chopped fresh cilantro, divided
    Freshly ground black pepper
    1 teaspoon ground coriander
    1 teaspoon ground cumin
    2 15-ounce cans black beans, rinsed
    1 cup low-sodium vegetable broth or water
    2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
    1 garlic clove
    1 tablespoon chopped peeled ginger
    1 tablespoon finely grated lime zest
    1/4 cup fresh lime juice
    1 avocado, halved, pitted, chopped
    1/4 cup crumbled Cotija cheese or feta
    Lime wedges (for serving)

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    Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups

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  • Lemony Chicken and Orzo Soup

    Recipe by Mary-Frances Heck

    This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

    1 tablespoon olive oil
    1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
    1 celery stalk, sliced crosswise 1/2-inch thick
    12 ounces skinless, boneless chicken thighs
    6 cups low-sodium chicken broth
    Kosher salt, freshly ground pepper
    1/2 cup orzo
    1/4 cup chopped fresh dill
    Lemon halves (for serving)

    See more: Top 20 Best-Tasting Burger Recipes

    Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.

    See more: 8 Essential Kitchen Gadgets

    Meanwhile, return broth to a boil. Add orzo and

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  • Why a Better Sandwich Requires Better Slaw

    Recipe by Son of a Gun in Los Angeles, CA

    If your idea of coleslaw is the pleated paper cup of shredded stuff alongside BLTs at the diner, it's time for a new rule: Slaw doesn't go with the sandwich, it goes on the sandwich. Slaws deliver on several fronts. They're crunchy, and sandwiches need crunch. Done right, slaws give a bright acidic kick to counter the fatty goodness of meats and mayo. And they provide a temperature contrast to warm sandwiches, like this fried-chicken masterpiece from Son of a Gun in Los Angeles. We can't think of a sandwich that doesn't deserve slaw, so pile it on.

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    Fried Chicken Sandwiches with Slaw and Spicy Mayo

    Spicy Mayo and Slaw
    1 garlic clove, finely grated
    1/2 cup mayonnaise
    1 tablespoon Louisiana-style hot pepper sauce
    1/2 small red onion, thinly sliced
    1 jalapeño, thinly sliced
    4 cups thinly sliced cabbage
    1/2 cup Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice

    Fried Chicken

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  • Bacon and Parmesan Bread Pudding

    Recipe by Mary-Frances Heck

    There is a time for low-fat, high-protein, super lean, mean, skinny salad machine, but brunch isn't it. Give those sugar-salt-fat receptors one last chance to jump for joy before you return to your healthy weekday routine with this decadent Parmesan bread pudding. Six perfect eggs, half a pound of beautiful crusty white bread, whole milk, and a some pleasantly bitter broccoli rabe--just to pretend it's healthy. An illusion quickly dispelled by a generous dusting of grated Parmesan and--the one thing that makes everything better--bacon. Well, technically pancetta, but you get the idea. --Marilyn He

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    1 tablespoon olive oil
    2 garlic cloves, thinly sliced
    1/2 teaspoon crushed red pepper flakes
    1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
    2 teaspoons kosher salt plus more
    1/2 teaspoon freshly ground black pepper plus more
    6 large eggs
    1 1/2 cups whole milk
    1/2 pound

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