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This Japanese sesame-based dressing is great on salads, seafood, and grilled meat.
The salty cheese and piloncillo makes these gorditas go wonderfully with a hot chocolate or champurrado.
Recipes
Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.
4.7
(4.71)
Recipes
Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.
Quick
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The assertive flavor of Gorgonzola cheese gives the sauce for this dish a nice, sharp bite. This combination of flavors is very typical of northern Italian food, and it makes for a particularly earthy, satisfying dish. You can have fun with this recipe, varying the kinds of mushrooms you use; try to incorporate a few varieties. The frozen peas add a welcome pop of color.
Easy
Recipes
Gougères are perfect dinner party fare; they’re elegant, delicious, and filling, all of which buys you a few extra minutes when you’re getting the main course ready. Gougères are fried as commonly as they’re baked, but baked gougères hold numerous advantages for the home cook: they’re less messy, they can be baked in advance (even a day ahead: let them cool to room temperature, store in an airtight container overnight, then reheat in a 200°F oven), and they can be served at room temperature. I like them best made with well-aged Gruyère, but any of the cheeses suggested below will work well.
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Recipes
Serve with Mediterranean Lamb Balls (page 24)
Recipes
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.
5.0
(5)
Quick
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Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.
4.0
(3.78)
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Articles
(141)
Restaurants
I mean, just look at them.
Elyse Inamine
Cooking
Gougères sound impressive, taste delicious, and will disappear in seconds (so make sure to make enough)
Danielle Walsh
best-new-restaurants
This Venice coffee shop, bakery, and cafe is the deli counter of our dreams.
Andrew Knowlton and Julia Kramer
Cooking
A warming tipple for the first day of fall
Danielle Walsh
Cooking
Apples, bourbon, and a little hint of thyme. Like a cozy blanket
Sam Dean
Cooking
It's a heck of a throat-soother and it's just fun to say
Bon Appétit
Videos
(267)
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Bon Appétit spends a day on the line with chefs Will Murray and Jack Croft at Fallow, London’s busiest restaurant, serving up to 1,000 people a day. See how the Fallow team runs a busy restaurant kitchen while building a massive YouTube audience, from content planning to maintaining afternoon service; this is what it takes to keep Fallow running from morning to night.
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While we have a list of ingredients, nobody really knows how Combos are made. There is little to no information about Combos on the internet, which begs the question: what are they hiding? But not to worry, pastry chef Claire Saffitz is on the case! Join her as she attempts to unpack this mystery and make gourmet Combos!
*The Washing Soda used in this recipe is not recommended for general regular consumption.*
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Brad Leone and Chris Morocco are back for another episode of Gourmet Makes. This time, these two guys who have always hosted and always will host Gourmet Makes are attempting to make a gourmet version of Andes Crème De Menthe. Strangely, one of our editors had the idea that Claire Saffitz had always been the host of Gourmet Makes though they couldn't point to a single episode that Claire had hosted. As we all know, Chris and Brad ARE Gourmet Makes.
Filmed on 2/24/20.
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So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita
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For Departure chef Gregory Gourdet, Portland signifies more than just a hub for diverse and exceptional cuisine. Discover the inspiration behind his dream-inducing rooftop restaurant and what to expect on this culinary journey.
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Takis are rolled up tortilla chips of surprising intensity. After making gourmet Doritos, Claire was pretty confident she could make gourmet Takis in just one day, but the length of this video might say otherwise. Anyway, join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Takis.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/