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Years ago in France, many homes did not have an oven, so if anything was to be baked, it was taken to the local baker (boulanger) to cook in his oven. This recipe, known in France as pommes boulangère, is a healthy departure from classic potato recipes that use lots of butter and cream. It really shines with freshly harvested potatoes, when they are at their finest. Serve it with Herb Roast Chicken (page 110) for a warming winter meal.
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This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.
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Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.
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This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.
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Apple cider punch, spicy cranberry sauce, glazed shallots, buttery rolls, and many more recipes are on the menu for BA staffers this week.
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From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.
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Salted watermelon margaritas, crackly duck carnitas, grilled pizzas, and many more recipes are on the menu for BA staffers this week.
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This brothy bowl is just what the doctor ordered, with lots of fresh ginger and kicky jalapeños.
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To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.
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This simple hash—equally good for breakfast as for a quick and easy weeknight dinner—gets a pick-me-up from bright, funky sauerkraut.
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A simple version of Bouillabaisse (page 138) that uses only one type of fish and is thickened by aïoli, the wonderful garlicky mayonnaise of Provence and Liguria (also called “the Italian Riviera”). Ask your fishmonger to gut and fillet the fish and to give you the head and bones for the stock, which of course can be made in advance. (Within limits you can use as many heads and bones as you like. See Fish Stock, page 161.) Serve this stew with crusty bread and a salad.
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Cooking
Borscht is the greatest recipe of all time. Here's why.
Claire Saffitz
Cooking
Borani is your template for making any cooked vegetable much more delicious.
Shayma Owaise Saadat
Bon Appétit's editor-in-chief Adam Rapoport learns a thing or two about how to cook like Michelin-starred chef Daniel Boulud at home.
Adam Rapoport
Culture
Culture
Vote for your favorite photo from this book, and we'll reveal the recipe. You also might win a free copy in the process.
Julia Bainbridge
techniques
Chef Yotam Ottolenghi has 4 really great tips for a better lunch, from zebrafying vegetables to using the whole lemon
Julia Kramer
Videos
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Michelin-starred Chef Daniel Boulud joins Bon Appétit to show how to make the iconic Chobster at Café Boulud at Maison Barnes. A luxurious fusion of roast chicken and lobster inspired by classic French cuisine, this dish is the next level of surf and turf. Watch as Boulud demonstrates professional techniques such as trussing a chicken, poaching a lobster, and building a rich sauce Américaine for an unforgettable fine dining experience.
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Learn how to make Croque Monsieur with master French chef Alexia Duchêne. Alexia breaks down every step behind one of France's most iconic sandwiches, from making a classic roux and silky béchamel to choosing the best bread, ham, and cheese for the ultimate golden, gooey finish.
Feeling inspired? Follow this recipe to make your own at home: https://shape-flow.today/recipe/bistro-style-croque-monsieur
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Daniel Boulud makes a pumpkin soup with homemade marshmallows, and more celebrity chefs with winning Thanksgiving appetizer ideas.
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Learn how to make perfect French onion soup from scratch with French chef Alexia Duchêne. From slowly caramelizing onions to preparing a rich homemade beef stock, Alexia demonstrates the essential techniques behind this classic French dish. Finished with bone marrow, toasted baguette, and a blend of Gruyère and Comté cheese, this French onion soup is one of France’s most comforting dishes.
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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://shape-flow.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://shape-flow.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://shape-flow.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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Produced by Bon Appétit with Krusteaz | Co-owner of James Beard Award winning Restaurant Guelaguetza Paulina Velazquez, along with her three daughters, show us the key to making Sunday brunch a little more fun!
To learn more, visit krusteaz.com