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Crispy, comforting chicken cutlets are even more irresistible when topped with a punched-up ranch sauce.
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This colorful tart uses leftover cooked risotto for the crust, in this case risotto milanese, the classic that is infused with saffron. Any leftover risotto you have can be frozen and saved for this purpose. You can cube pancetta and roast in the oven until rendered of fat and slightly crisp, then add that to the filling of the tart. Smoked poultry such as chicken or duck is great as well.
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This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.
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A dollop of this romesco sauce improves everything from steak to roasted cauliflower.
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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 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 Italian classics, check out the videos.
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Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.
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This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
There's little Argentines love more than a good milanesa — that irresistible combination of pounded-out beefsteak (or sometimes chicken) breaded, sautéed, and served up with a lemon wedge.
As the name implies, the milanesa originally hails from Milan, where it's known as cottolette alla milanese, and is perhaps the city's most familiar — and exported — dish. Among its many far-flung cousins are Wiener Schnitzel and chicken-fried steak. In Argentina, arriving Italians adapted their beloved recipe to the country's endless supply of beef.
Ever the mischievous traditionalist, Francis Mallman returns milanesa to its source. "If I were to serve this in Buenos Aires," Mallman admits, "people might say, 'What is this?' It's a milanesa from Milan, that's really what it is."
Recipes
This is a terrific version of osso buco alla Milanese. To bring out the flavors, the veal is sprinkled with gremolata, a snappy mixture of chopped parsley, garlic and grated lemon peel. Uncork a bottle of Nebbiolo d'Alba or Nebbiolo delle Langhe to go with this classic do-ahead entrée.
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Foggia is the city studding the largest wheat fields of Italy’s south—the tavoliere—it being the ancient, present, and endless granary of the peninsula. Too, are potatoes cultivated there, soothing the Pugliese penchant for them in breads, tarts, stews. Our maîtresse d’hôtel in Foggia baked a reprise of this luscious tart evening after evening, sometimes filling it with minced lamb or thin slices of poached sausage or crumbles of smoked ricotta, and presented it barely warm as our first course.
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Culture
Fred Plotkin
Restaurants
Fred Plotkin
Restaurants
Fred Plotkin
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
Cooking
The new line of products is starting to roll out in supermarkets across the country.
Ali Francis
Videos
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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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Presented by Rioja
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes skirt steak with Romesco sauce. This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
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Miz Cracker from Ru Paul's Drag Race tries to make fresh ravioli with Carla as her guide using verbal instructions only.
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Spice up your week with our Sheet Pan Beef Meatballs with Salsa Verde sauce recipe.
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Nearly every corner in Mexico City has a street cart serving fresh tortas. Food Editor Rick Martinez samples a torta de tamal with chocolate atol and an almost-too-big-to-bite chorizo and egg torta.