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Recipes
These mushroom quesadillas are stellar with homemade tortillas, but you can also use store-bought corn tortillas.
Recipes
This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.
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An easy, chile-spiked tomato salsa for all your taco needs.
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(5)
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This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Recipes
Bright, fresh, colorful, and easy to eat with one hand, this take on the classic Peruvian mussels dish is a great cocktail snack.
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A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.
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These extra-thick cousins of the tortilla are toasted on a comal or griddle and split open before they’re stuffed with a wide array of flavorful fillings.
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A fast and easy marinade, tangy pickled onions, and tender seared fillets make these fish tacos a weeknight favorite.
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Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
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This recipe lets mushrooms shine, turning them crispy and meaty—almost like carnitas. Top with a creamy, savory peanut butter and serrano salsa.
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This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.
Recipes
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar.
Articles
(264)
Culture
Everyone’s favorite humanitarian chef shares his home cooking in Spain My Way
Jamila Robinson
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Restaurants
At Molino el Pujol, the freshly made tortillas are out of this world.
Hilary Cadigan
Culture
3D printing is making its mark on Mexican foood. Plus, a man found a winning lotto ticket in a cookie jar, why you won't have to smuggle Italian salumi into the U.S. anymore, and more in our daily roundup of food news.
Danielle Walsh
Bar Ama's Nacho Vidal cocktail is as spicy as a Spanish porn star.
Belle Cushing
Restaurants
Taqueria Los Cocuyos is an unassuming taco stand in the heart of the city.
Rachel Karten
Videos
(163)
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Tania Apolinar, owner of Taqueria Ramírez in Brooklyn, takes Bon Appétit behind the scenes for a hidden camera look at what it takes to serve 600 customers on a busy Friday night in the heart of Brooklyn.
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Bon Appétit’s Chris Morocco is in the test kitchen to recreate his 2018 best lasagna recipe for half the cost. Using smart ingredient swaps, Chris transforms his recipe into a more budget-friendly dinner that pleases a crowd, fights inflation, and is rich, cheesy and packed with flavour.
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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Los Tacos No. 1 just opened a new location close to the Bon Appétit offices and we've reached peak hysteria. These tacos are good. Really good. So good, in fact, that we sent Alex Delany to go try one bite of every item on Los Taco No. 1's menu. And Rick Martinez went along with him for good measure.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.
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To gear up for Cinco de Mayo, Carla and Rick make Margaritas together with Cointreau and fresh ingredients, then have a virtual fiesta with fresh salsa and guac. Carla shakes up The Original Margarita – Cointreau, tequila & lime – and Rick shakes up his riff on the original, the Mora Picosa.