Bon Appétit
Recipes From Bon Appétit’s Thanksgiving 2023 Issue
November’s magazine is chock full of new winners and old favorites ready for your holiday table—plus, a few more recipes for the days before and after.
By Bon Appétit
Easiest Cranberry Sauce
Save your over-the-top machinations for the pie–cranberry sauce is meant to be simple.
By Priya Krishna
Recipes From Bon Appétit’s October 2023 Issue
All the recipes featured in BA’s special October Restaurants Issue—including dishes inspired by our favorite dining out experiences, DIY recipes from this year’s Best New Restaurants winners, and so much more.
By Bon Appétit
Soba With Green Chile Pesto
The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.
By Chris Morocco
Black Bass With Scallion-Chile Relish
If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.
By Chris Morocco
Slow-Cooked Eggplant With Lemon and Fennel Seeds
Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
By Claire Saffitz
The Crunchiest Vegetable Salad
A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.
By Chris Morocco
Sweet Potatoes With Marshmallows and Brown-Sugar Glaze
Delicious sweet potato with marshmallows recipe made using brown sugar, almonds, and spices.
By The Bon Appétit Test Kitchen
Fall-Apart Caramelized Cabbage
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen it and keep going.
By Andy Baraghani
Spicy Braised Tofu
In this riff on dubu jorim, a popular Korean side dish, thick slices of pan-fried tofu quickly braise in a sweet-and-spicy sauce.
By Christina Chaey
Golden Fried Rice With Salmon and Furikake
In this recipe, every single grain of rice gets coated in egg yolk and fries up perfectly distinct and chewy. Think of this method as a canvas for mixing in different ingredients and flavors—just don't skip the furikake.
By Lucas Sin
Spicy and Creamy Slaw
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
By Andy Baraghani
Frijoles de la Olla
These beans cook with a combination of herbs, alliums, and chiles—and salt is added right from the start. No pre-soaking means this just might be the easiest pot of beans you'll ever make.
By Rick Martinez
Blanched-and-Squeezed Greens
Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to be thrown into soups and stews straight from the freezer or thawed in the fridge and tossed into omelets and pastas. Even simple side dishes of garlicky greens become infinitely faster when virtually all the prep work is done ahead of time.
By Christina Chaey
Kolar Pitha
Traditionally these banana fritters are sweetened with a syrup made from gur or jaggery, which gives them a musky aroma and a dark brown color. This version uses maple syrup, which hits many of the same notes as those sweeteners. These fritters are fluffy and tender on the inside, crispy and craggy on the outside.
By Sohla El-Waylly
Anytime Chocolate Chip and Oat Cookies
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie.
By Claire Saffitz
Spicy and Tangy Broth With Crispy Rice
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance the intense flavors.
By Andy Baraghani
Apple Cider Doughnut Loaf Cake
In this recipe, reduced apple cider gets incorporated into the batter and soaked into the warm cake. Put this on your list to bake on Sunday, so you can eat a slice every day next week.
By Sarah Jampel
Salt-and-Pepper Pork With Crispy Rice Cakes
You’ll find Korean rice cakes in all kinds of shapes and sizes—from long cylinders to thin, oblong rounds. While their flavor does not change according to shape, textures do. Thin rice cakes work well for this stir-fry, as they quickly absorb flavors and soften into crispy, chewy coins.
By Andy Baraghani
Blueberry-Miso Crumb Cake
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
By Chris Morocco