Use Rich, Nutty Dates to Sweeten Your Cocktails

October 2, 2015 | Seafood Recipes
When it comes to sweetening a cocktail, sugar is just the starting point. Honey is one alternative; dates are another. Read More ...read more
Read More »

We’re Down with Chitown: All the Foods We Loved at Chicago Gourmet 2015

October 1, 2015 | Seafood Recipes
What happens when BA goes to Chicago and attempts to eat all the tasty delights offered at the weekend-long food celebration that is Chicago Gourmet? We wind up really, really full. To spare you the stomach ache, here are the highlights of what the best chefs in the Windy City are cooking up—no deep dish pizza or snappy hot dog in sight. The post We're Down with Chitown: All the Foods We Loved at Chicago Gourmet 2015 appeared first on Bon Appé
Read More »

5 of Our Most Popular Recipes Like You’ve Never Seen Them Before

October 1, 2015 | Seafood Recipes
We often talk about how the Test Kitchen is Bon Appétit‘s home base. All of our recipes, from Salted–Butter Apple Galette to Red Wine–Braised Short Ribs, start here. Our Test Kitchen editors spend their days developing and testing (and testing and testing) recipes until they're confident the end result is not only delicious, but will also deliver the same results in your home kitchen. Getting our recipes to work perfectly in your kitchen l
Read More »

Chef John Besh Brought NOLA to the BA Night Kitchen and We’re Still Full

October 1, 2015 | Seafood Recipes
It might have been cold and stormy in NYC last night, but, here at the BA Night Kitchen, we were living it up in steamy, sultry New Orleans, thanks to chef John Besh. To celebrate the launch of his newest cookbook, Besh Big Easy, the renowned NOLA restaurateur brought some of his team all the way up here to show us New Yorkers how real, down-home Southern food should be done. And, between the tasty Big Easy cuisine and Rebirth brass band (thanks,
Read More »

4 Cozy Recipes Perfect for October

October 1, 2015 | Seafood Recipes
It's officially fall, and this October we've got cozy on the mind. So hurry up and make these dishes already—it's nice over here. Come join us. Magic Mushrooms Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. Get the Recipe: Seared Mushrooms With Garlic and Thyme Passport Pasta We stole you
Read More »

Healthy Harvest: Six Recipes to Celebrate Fall

October 1, 2015 | Seafood Recipes
These homespun recipes featuring fresh fall flavors and nourishing ingredients—including Pacific® organic free range chicken broth— will become your seasonal go-tos. The post Healthy Harvest: Six Recipes to Celebrate Fall appeared first on Bon Appétit. ...read more
Read More »

Timing Is (Yes, Actually) Everything in the Kitchen

October 1, 2015 | Seafood Recipes
In the kitchen, time passes mysteriously. Chefs who understand timing perform a kitchen ballet that those who struggle to mimic transform into offbeat steps, like the dance I do while begging my tomato sauce to thicken as the penne's timer pings. What is that sixth sense, the one that whispers to expert cooks exactly when to crack the egg or start the pasta so that every element of a meal finishes in unison? To illuminate the dark depths of kitch
Read More »

You Need This Immersion Blender in Your Life

October 1, 2015 | Seafood Recipes
Welcome to Test Drive, in which we subject kitchen tools and equipment to the rigor of the Bon Appétit Test Kitchen—then judge which ones perform best. Just how much can you accomplish with an immersion blender? That all depends on which one you've got. These are the BA Test Kitchen's top performers. Total Immersion A hand blender is ideal for puréeing soups, but that's just the beginning. We keep one at the ready to blitz single-serving smoo
Read More »

Meze Madness: How to Throw a Falafel Fest at Home

October 1, 2015 | Seafood Recipes
Falafel's rep as cheap (drunk) student food is on its way out thanks to places like New York's Taïm and L.A.'s Madcapra, which take sourcing and technique seriously. We're especially enamored of the crispy, herby falafel served at London's Honey & Co. (Make that obsessed: Editors invented excuses to be in the test kitchen whenever they knew there was falafel being fried.) Behind it are husband-and-wife owners Itamar Srulovich and Sarit Packe
Read More »

Steep Your Way to Hot Tea Perfection by Avoiding These Common Mistakes

September 30, 2015 | Seafood Recipes
Picture a bag of potato chips. At the very top are fully intact, unmarred, pristine chips. They're satisfyingly crunchy, and you can't stop eating. But once you get to the bottom of the bag, you're left with a few shards and a handful of potato-flavored dust. That “dust,” says Steve Schwartz, the founder and CEO of Art of Tea, a tea importer and distributor, is what drinking tea made from tea bags is like. Yes, choosing loose-leaf tea and ste
Read More »