Blog Posts by bon appétit magazine

  • Rigatoni with Spicy Calabrese-Style Pork Ragù

    Sara Jenkins,


    Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.

    Read More: Easy Ways to Upgrade Instant Ramen Noodles

    Ingredients

    1 medium onion, quartered
    1 carrot, peeled, cut into 1-inch pieces
    1 celery stalk, cut into 1-inch pieces
    4 garlic cloves
    2 teaspoons fresh oregano leaves
    1/4 teaspoon crushed red pepper flakes
    1/2 cup coarsely chopped flat-leaf parsley, divided
    1 28-ounce can whole peeled tomatoes
    1/4 cup olive oil
    1 pound hot or sweet Italian sausage, casings removed
    1 pound ground pork
    Kosher salt, freshly ground pepper
    1 tablespoon tomato paste
    1 pound mezzi rigatoni or penne rigate
    3/4 cup finely grated Parmesan or Grana Padano plus more

    PREPARATION


    Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juicesRead More »from Rigatoni with Spicy Calabrese-Style Pork Ragù
  • St. Patrick's Day Recipes: Cooking with Lucky Charms

    By Danielle Walsh




    When I was a kid and fueled by sugary cereals each morning, I'd be pleased as punch if Lucky Charms showed up in my bowl. I'd ask my parents for my cereal dry, pick out all the satisfyingly crunchy marshmallows as if digging for actual gold, then finally ask for milk to down the "boring part" (a.k.a. the super-sweet Cheerios-esque pieces). Now I'm a grown-up and have switched to a healthier (yet admittedly more boring) breakfast of yogurt or oatmeal. But Saint Patrick's Day is as good an excuse as any to eat the magically delicious cereal, though in a different way than when I was a kid. Here are 10 recipes that make use of the colorful cereal, from pancakes to ice cream to martinis (which, admittedly, might be a little sacrilegious). And for most, we still get to pick out all the charms.




    More from Bon Appétit:

    25 New Ways to Use Sriracha


    Snack You Thought Were Healthy But Really Aren't


    Easy Ways to Upgrade Instant Ramen Noodles


    24 Must-Try Pasta Recipes


    Read More »from St. Patrick's Day Recipes: Cooking with Lucky Charms
  • Should You Splurge or Save on These Common Kitchen Tools?

    By Bon Appétit




    When it comes to kitchen tools and gadgets, it can be hard to decipher which are worth the splurge and which are good on the cheap--especially if you're stocking an arsenal from scratch. We asked the Bon Appetit test kitchen to give us the dish on whether to shell out or cut back on things like nonstick pans, thermometers, vegetable peelers, and more. Check it out in the slideshow.



    More from Bon Appétit:



    25 New Ways to Use Sriracha


    Snack You Thought Were Healthy But Really Aren't


    Easy Ways to Upgrade Instant Ramen Noodles


    24 Must-Try Pasta Recipes


    Read More »from Should You Splurge or Save on These Common Kitchen Tools?
  • Lemon-Buttermilk Bundt Cake

    Photograph by Michael Graydon and Nikole HerriottPhotograph by Michael Graydon and Nikole HerriottBy Bon Appétit


    Lemon-Buttermilk Bundt Cake

    Recipe by Alison Roman

    8-10 servings

    Read More: Your New Favorite Chocolate Chip Cookie



    Ingredients
    1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
    3 cups all-purpose flour plus more for pan
    1 tablespoon baking powder
    2 teaspoons kosher salt
    2 1/2 cups sugar
    Finely grated zest of 8 lemons (about 1/2 cup)
    4 large eggs
    1 cup buttermilk
    3/4 cup apricot or peach preserves
    1/4 cup fresh lemon juice

    Special Equipment
    A 12-cup Bundt pan

    Read More: 26 Amazing Cake Recipes

    Preparation

    Preheat oven to 350°. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.

    Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and

    Read More »from Lemon-Buttermilk Bundt Cake
  • Pork Chops and Squash with Pumpkin Seed Vinaigrette




    Photo by Brian W. FerryPhoto by Brian W. FerryPork Chops and Squash with Pumpkin Seed Vinaigrette

    There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.

    Recipe by Chris Morocco

    4 servings

    Active: 30 minutes

    Total: 50 minutes



    Read More: Your New Favorite Chocolate Chip Cookie


    Ingredients

    2 tablespoons shelled pumpkin seeds (pepitas)
    3 pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1-inch wedges
    5 tablespoons olive oil, divided
    Kosher salt, freshly ground pepper
    4 1-inch-thick bone-in pork chops
    1/2 small garlic clove, finely grated
    3 tablespoons coarsely chopped fresh cilantro plus leaves for garnish
    2 tablespoons (or more) fresh lime juice

    Preparation

    Preheat oven to 425°. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.

    Toss squash with 1 tablespoon oil on a

    Read More »from Pork Chops and Squash with Pumpkin Seed Vinaigrette
  • 10 Things to Do with Frozen Peas

    Recipes by Teri Tsang Barrett, Bon Appétit




    Economy-size bags of frozen peas are the station wagons of the frozen vegetable aisle: They're dependable and efficient, in that they're always ready to go when your pantry-pulled supper needs something green, and they're done cooking in 2 to 3 minutes, tops. Here are 10 recipes that will leave you asking for "more peas, please!"



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    Easy Ways to Upgrade Instant Ramen Noodles


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    Spring Vegetables: 26 Ways to Eat 'Em


    8 Essential Kitchen Gadgets


    Top 20 Best-Tasting Burger Recipes



    Read More »from 10 Things to Do with Frozen Peas
  • 25 New Ways to Use Sriracha

    Recipes by Jenna Helwig, Bon Appétit



    Sriracha chile sauce has gone from a secret ingredient to a kitchen staple, used in everything from salad dressings to gazpacho. Here are 25 new ways to spice things up.



    More from Bon Appétit:



    Your New Favorite Chocolate Chip Cookie


    Snacks You Thought Were Healthy But Really Aren't


    Easy Ways to Upgrade Instant Ramen Noodles


    24 Must-Try Pasta Recipes



    Read More »from 25 New Ways to Use Sriracha
  • Dessert All Grown Up: Bourbon-Butterscotch Pudding

    Bon AppétitBon Appétit

    Photo by Michael Graydon and Nikole HerriotPhoto by Michael Graydon and Nikole HerriotBourbon-Butterscotch Pudding
    This complexly flavored pudding owes its smooth texture to a quick spin in the blender.
    8 Servings
    Recipe by Alison Roman

    Ingredients
    1/4 cup (1/2 stick) unsalted butter
    1 vanilla bean, split lengthwise
    3/4 cup (packed) light brown sugar
    2 1/2 cups heavy cream
    1 cup whole milk
    1 tablespoon bourbon or Scotch
    1/2 teaspoon kosher salt
    6 large egg yolks
    1/4 cup cornstarch
    3 tablespoons sugar
    Crème fraîche and crushed gingersnap cookies (for serving; optional)

    Read More: 25 Food Trends to Try in 2013

    Special Equipment

    Eight 6-ounce ramekins or bowls

    Preparation
    Melt butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan occasionally, until butter begins to brown and smell nutty, about 3 minutes. Add brown sugar and cook, stirring occasionally, until sugar is starting to dissolve, about 2 minutes. Add cream, milk,

    Read More »from Dessert All Grown Up: Bourbon-Butterscotch Pudding
  • Easy Brussels Sprouts and Steak Stir-Fry



    Photo by Brian W. FerryPhoto by Brian W. FerryBrussels Sprouts and Steak Stir-Fry
    Recipe by Chris Morocco
    4 serving
    Active: 25 minutes
    Total: 25 minutes

    Read More: 25 New Ways to Use Sriracha

    Ingredients
    3 tablespoons oyster sauce
    3 tablespoons reduced-sodium soy sauce
    2 tablespoons unseasoned rice vinegar
    4 tablespoons vegetable oil, divided
    1 pound brussels sprouts, halved
    8 ounces flank or skirt steak, thinly sliced against the grain
    Kosher salt
    4 scallions, whites chopped, greens sliced
    3 garlic cloves, sliced
    2 tablespoons chopped peeled ginger
    2 medium carrots, peeled, thinly sliced on a diagonal
    1 Fresno chile or jalapeño, sliced into rings
    Steamed rice (for serving)

    Preparation
    Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3

    Read More »from Easy Brussels Sprouts and Steak Stir-Fry
  • Upgrade Your Chicken: Roast Chicken and Kimchi Smashed Potatoes

    Photograph by Brian W. FerryPhotograph by Brian W. FerryBy Bon Appétit

    Roast Chicken and Kimchi Smashed Potatoes
    Recipe by Chris Morocco
    4 servings
    Active: 20 minutes
    Total: 45 minutes

    Read More: Make Crispy Baked Chicken Wings at Home

    Ingredients
    1 1/2 pounds fingerling or baby Yukon Gold potatoes
    4 tablespoons vegetable oil, divided
    Kosher salt, freshly ground pepper
    4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
    2 garlic cloves, grated
    1 16-ounce jar Napa cabbage kimchi, drained, 1/4 cup liquid reserved
    1 tablespoon unseasoned rice vinegar
    4 cups trimmed bitter greens (such as mustard, mizuna, or arugula)

    Read More: Your New Favorite Chocolate Chip Cookie

    Preparation
    Preheat oven to 450°. Toss potatoes and 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes.

    Meanwhile, rub chicken with garlic and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken skin side down

    Read More »from Upgrade Your Chicken: Roast Chicken and Kimchi Smashed Potatoes

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