Blog Posts by bon appétit magazine

  • A Cake You Can Eat for Breakfast and Dessert

    Audrey Bruno

    Chocolate-Cinnamon Coffee CakeChocolate-Cinnamon Coffee Cake

    It's hump day. Why not celebrate with something sweet? Welcome to Baking Wednesday.

    It's easy to slip into boring eating trends in the middle of the week, especially for the first and last meals of the day: breakfast and dessert. You've probably already resigned yourself to skipping both. Pathetic.

    Two simple words will set you free: Coffee Cake. This particular one is bejeweled with chocolate chunks and crunchy hazelnuts. But don't worry about getting caught: A cup of coffee will disguise this treat as breakfast, and a scoop of ice cream transforms it into dessert. Of course, you can just eat it exactly how it is, and start and end your day on a sweet note.

    SEE MORE: Reduced Guilt Fried Chicken


    If you like, serve this with whipped cream or an extra dollop of yogurt.

    ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
    cup blanched hazelnuts, chopped

    ounces bittersweet chocolate, chopped

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  • Real Ramen Does Not Come with a Flavor Packet

    Alison Roman

    Authentic Shoyu RamenAuthentic Shoyu Ramen\

    Lush pork, toothsome noodles, and a heady broth you can't stop slurping-it's no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

    Ramen officially reached cult status this year at noodle joints from San Francisco to Washington, D.C. But there's no need to wait in that hour-long line-you can host your own pop-up with this authentic, step-by-step recipe.

    SEE MORE: Reduced Guilt Fried Chicken


    Active Time: 1 hour
    Total Time: 3 days
    Difficulty: Moderate. Shopping and planning are the most work

    Kombu dashi and tare
    - 2 pieces dried kombu
    - ½ cup reduced-sodium soy sauce
    - 2 Tbsp. dry sake
    - 1 Tbsp. mirin pork and stock
    - 1½ lb. boneless pork shoulder
    - Kosher salt and freshly ground black pepper

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  • 5 Easy Umami Boosters to Make Your Food Even Better

    Alison Roman

    Miso-Tofu Ranch DipMiso-Tofu Ranch DipWhen Wired asked us to help with their food issue, we didn't have to think twice. After all, they might have had the last word on all things tech, but we have a test kitchen. Then we heard they were exploring umami, the savory "fifth taste" experienced when chewing a perfectly seared steak or nibbling a hunk of Parmesan, and we got even more excited. This was a chance to go deep on one of our favorite subjects. So we reached out to David Chang's Momofuku Culinary Lab, where Dan Felder, head of R&D, spends his days coaxing the flavor from a range of ingredients.

    "Creating umami from scratch is something we take very seriously," says Felder. "We're constantly thinking about new ways to achieve it." And that's exactly what he did. Felder created three recipes-all of them umami bombs-one for BA, the others for our friends at Wired. And that was just the beginning. We talked to Felder and Momofuku Ssam Bar chef de cuisine Matthew Rudofker about how the lab and the

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  • 5 Ways to Get Kicked Out of a Party

    Andrew Knowlton

    Parties are meant to be fun, but there have to be some rules. Here are five fouls that will get you disinvited from any future Foodist events.

    See more:
    25 Ways to Use Sriracha

    A dinner party is not the place to see if you can till do tequila shots like you did in college. Stay in control.

    Failing to Mingle You and you wife are best friends. I get it. But parties are all about meeting new people. So do it!

    I know pigs in blankets are great, but no one else does because you're blocking the hors d'oeuvres. Move on.

    See more: 7 Most Common French Toast Mistakes


    Coldplay may be like nails on a chalkboard to you, but unless someone designates you DJ, let the songs be.


    If I start playing Enya, that means the night ended and you didn't notice. Please go home.

    See more from Bon Appétit:
    10 Snacks You Thought Were Healthy But Really Aren't
    The Best Restaurants in

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  • An Easy, Quick, Filling, and Cheap Week Night Meal: Frittatas

    Danielle Walsh

    The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

    Let's take a look into your fridge, shall we? You've got eggs, some onions, leftover herbs and cheeses from your Sunday dinner. Yes, that will make a dinner just fine-no need to shop for more. On busy week nights, a frittata is your saving grace. Not only is it the ultimate fridge-cleaner recipe (and boy, do we love those), it's filling, relatively healthy, and feeds a crowd, too. This one uses some super-basic ingredients, but you can throw in tomatoes and basil, leeks and Cheddar, goat cheese and spinach-the possibilities are endless. So go ahead, take a deep dive into your fridge. You'll probably pull out the fixin's for dinner.

    See more: 7 Most Common French Toast Mistakes

    Recipe by David Downie


    8 large eggs
    1/2 cup finely grated Parmesan
    3 large fresh basil leaves, torn into pieces
    3 large fresh sage leaves, minced
    1 tsp. minced fresh rosemary
    1/4 tsp. kosher salt
    1/8 tsp. freshly ground black pepper
    3 Tbsp. extra-virgin olive

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  • How the New IPhone 5S Will Change Your Food Life

    Matt Duckor

    The new Apple iPhone 5SThe new Apple iPhone 5SAnother September, another new Apple product that everyone can't help talking about. This time, it's the iPhone 5S, which features enough nerdtastic upgrades to keep the tech bloggers frothing at the mouth (at least until the next update), but you're probably only concerned about one thing: Will the new iPhone change your relationship to food? The answer: Yes, of course! Here's how:

    The Ultimate Chocolate Chip Cookie

    Upgraded Camera: If you're anything like us, you use your phone mostly for taking photos of food (at restaurants and at home), with the occasional call or email mixed in to justify expensing the monthly bill owning the thing in the first place. Good news: The 5S's new camera has a few things going for it. Low light-the bane of on-the-fly restaurant photography-should be less of a problem, thanks to the camera's wider f/2.2 aperture (the lower the aperture, the more light the camera can "see" ) and the addition of an image stabilizer. Then

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  • The Best Banana Bread in the World, Probably

    Julia's Best Banana BreadJulia's Best Banana Bread

    This simple, moist banana bread can also be baked in three small (5¾x3¼") loaf pans, which is how you'll find them at Julia's stand; cooking time will be 40-50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

    See more: 7 Most Common French Toast Mistakes

    Nonstick vegetable oil spray
    1¾ cups all-purpose flour
    1½ teaspoon baking soda
    ¾ teaspoon kosher salt
    3 large eggs
    1½ cups sugar
    1 cup mashed ripe bananas (about 2 large)
    ¾ cup vegetable oil

    See more: 25 Ways to Use Sriracha


    Preheat oven to 350°. Coat a 9x5x3" loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.

    Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to

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  • Bake a Better Breakfast with Blueberry Scones

    Christopher Miche

    Blueberry Oatmeal SconesBlueberry Oatmeal Scones

    Weekday breakfasts can be a dodgy affair. Those early-morning minutes seem to slip by until suddenly there's no time left. Then you're rushing out the door, dropping half-dressed kids off at school, wondering whether you actually made coffee (hint: if you have to ask, you probably didn't), and considering which section of the office vending machine is going to get you through lunch. Again.

    This week, plan ahead. You can make these blueberry oat scones tonight (yes, tonight!), and tomorrow you'll have a fistful of goodness to grab on your way out the door. The whole grain oats are not only good for you, but they've got lots of complex carbohydrates, which means you'll have more energy, for longer. (How do we know? Science.) But more importantly, they're delicious (studded with blueberries and brown sugar) and easy (they take about half an hour to bake). Make enough to keep your mornings running smoothly for the rest of the week, and beyond. And get your kids

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  • Serena Williams, Winner of the U.S. Open, Talks Food

    Alyssa Shelasky

    Courtesy of FlickrSerena Williams just won the U.S. Open-her 17th Grand Slam singles title. Ever wonder how she fuels those powerful serves? So did we, which is why we went right to the source, to ask one of the two most famous sisters in tennis about how she eats, how she cooks, and what victory truly tastes like.

    Is there a Williams-family signature dish?
    Serena Williams: That's easy: My mom's chicken, with rice and gravy. It was my favorite dish as a kid, and it still is now. That's my favorite meal from her or from anybody. I was just competing in Australia, and she was going to make it for me, but she forgot. Now she owes me! It's a family favorite. But there are more. Venus cooks a lot. My other two other sisters cook. For years, I was always making gumbo for everyone. My other go-to dishes are something I call a "seven-bean delight," which really only has five beans, but don't tell. Everyone loves my roasted chicken with garlic; for a minute, it was my turkey tacos. Now

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  • Perfect Pan-Roasted Chicken Thighs

    Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.


    Servings: 2-4
    Cook Time: 35 minutes

    See more: 7 Most Common French Toast Mistakes

    6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
    Kosher salt and freshly ground pepper
    1 tablespoon vegetable oil

    See more: Best. Sandwich. Ever.

    Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

    Transfer Read More »from Perfect Pan-Roasted Chicken Thighs


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