Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and…
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Food & Drinks
This verdant pasta has two of my favorite things—greens and cheese—in abundance. Stuffed shells classically employ the oversized sort, each…
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Step 1 Pat two 1½”-thick New York strip steaks (about 1½ lb. total) dry with paper towels. Season all over…
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Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks…
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Dough Step 1 Whisk together one ¼-oz. envelope instant dry yeast (2¼ tsp.), ¼ cup (50 g) sugar, 2 tsp.…
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Pain perdu (“lost bread” in French) is the original French toast, created to give stale bread a second life. Thick…
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Restaurateur Simon Kim vividly remembers the lunch boxes of colorful gimbaps that all his fellow students’ mothers brought to share…
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Blackberries give this spicy margarita its dramatic color and juicy sweetness, while chile de árbol supplies a slow-building kick. Skip…
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Back in 2017 when I developed BA’s Best Lasagna, ingredient cost wasn’t a primary concern. It’s a large-format, celebratory dish…
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Fresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing. Serrano chile brings the heat,…
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