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22 Sep

This Challah Is The Greatest Recipe Of All Time

challah
You know those recipes we hold near and dear to our hearts because they really are the greatest of all time? Well, our Greatest Recipe of All Time series is where we wax poetic about them. Today, senior editor Julia Kramer shares her mom's recipe for challah. Every time I got an email from one of Bonappetit.com’s indefatigable editors asking for my family’s “Greatest Recipe of All Time,” I felt like a failure. I didn’t have one. Then I invited Rick Martinez, one of our senior food editors, over for Shabbat dinner. I braised a leg of lamb for hours, and a friend showed up with a dead-on reproduction of the upside-down pear cake. And yet: The only thing Rick has talked to me about since is the...
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20 Sep

Red Snapper, Shrimp, And Watermelon Ceviche

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Red Snapper, Shrimp, And Watermelon Ceviche

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

Ingredients
4 SERVINGS

6 ounces medium shrimp, peeled, deveined

Kosher salt

6 ounces highest-quality skinless red snapper fillet, cut into ½-inch pieces

1 jalapeño, very thinly sliced into rounds

¼ cup fresh orange juice

½ cup fresh lime juice, plus more for serving

½ small watermelon, cut into 1-inch cubes (about 2 cups)

½ small red onion, very thinly sliced

1 avocado, chopped

½ cup coarsely chopped cilantro

Chili oil and plantain chips or tortilla chips (for serving)

Preparation Cook shrimp in a medium pot of...
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19 Sep

These Tahini Cookies Are Like Peanut Butter Cookies 3.0

0817-murray-mancini-tahini-cookies-seasame
Tabloid headline: Tahini—it’s everywhere! Beyond hummus, it's on toast, in milkshakes, in salad dressings. It’s only a matter of time before we’re slathering it on our faces for that signature sesame seed glow. But until then, let’s make cookies. It's starts at Mamaleh’s, a new-old-school Jewish deli (and top 50 restaurant!) in Cambridge, Mass. where you can eat stacks of bagels and lox for breakfast, come back for a pastrami sandwich lunch, and take home some matzo-ball soup for dinner. Win-win-win. When special projects editor Julia Kramer visited Mamaleh's earlier this year, she was enamored with their tahini cookies, a creamy nutty cookie that will remind you of peanut butter cookies in the best way possible, though not as sweet. We call them “grown up” peanut butter cookies because we...
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18 Sep

BA’s Best Morning Buns

morning-buns

BA's Best Morning Buns

Too many morning buns for your crowd? This recipe halves easily. This is part of BA's Best, a collection of our essential recipes.

Ingredients MAKES 24 Dough 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons) 1 cup whole milk, warmed, plus ¼ chilled milk 1 teaspoon plus ¼ cup honey 4 large eggs, separated, plus 1 large egg yolk 3½ cups (or more) bread flour, divided 1 cup whole wheat flour 2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt 2 teaspoons finely grated orange zest (optional) 2 teaspoons vanilla extract 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature Filling And Assembly ¾ cup (packed) light brown sugar 1 tablespoon ground cinnamon ¾ teaspoon ground cardamom ½ cup honey, divided 12 tablespoons (1½ sticks) unsalted butter, divided Bread flour (for surface) Nonstick vegetable...
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12 Sep

Second Breakfast Is The Most Important Meal Of The Day

muesli-toast-with-labneh-hazelnuts-and-honey
Perhaps you've had the kind of morning in which you only snoozed the alarm once instead of four times, you made the bed, and wow, that dress you're wearing doesn't even have any stains. You ironed it too? Now you're just overachieving. At 7:45 a.m., you sit down to your healthy breakfast of oatmeal and blueberries, and then head into the office. You get there before 9, catch up on e-mails, and go to a couple meetings. Look at you go. The clock strikes 10:47 a.m. Your stomach lets out a growl that you are positive cubicle-neighbor Megan heard. How is it possible that you are already hungry for lunch? You ate breakfast! It was healthy and filling! Never feel guilty about that stomach growl....
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7 Sep

Loaded Baked Potato Tot Waffle

loaded-baked-potato-tot-waffle

Loaded Baked Potato Tot Waffle

The kind of bacon you use here matters. Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon. This recipe is from The Riddler in San Francisco, CA.

Ingredients
4 SERVINGS

4 scallions, cut into 1-inch pieces

Flaky sea salt

8 ounces thick-cut smoked bacon, cut into ½-inch pieces

1 32-ounce bag tater tots (preferably Ore-Ida), room temperature

3 ounces sharp cheddar, coarsely grated (about ¾ cup)

Sour cream and cilantro leaves with tender stems (for serving)

Preparation Heat a medium nonstick skillet, preferably cast-iron, over high. Add scallions, season with sea salt, and cook, stirring often, until charred on all sides, 5–7 minutes. Transfer to a small bowl. Reduce heat to medium and cook bacon in same skillet, stirring occasionally, until golden brown...
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3 Sep

Blueberry And Corn Crisp

blueberry-and-corn-crisp

Blueberry And Corn Crisp

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.

Ingredients
8 SERVINGS

Filling

5 cups fresh (or frozen, thawed) blueberries

⅓ cup sugar

2 teaspoons finely grated lemon zest

3 tablespoons fresh lemon juice

1 tablespoon cornstarch

¼ teaspoon kosher salt

Topping And Assembly

⅔ cup all-purpose flour

⅔ cup coarse-grind cornmeal or polenta

⅓ cup sugar

1 teaspoon kosher salt

10 tablespoons chilled unsalted butter, cut into pieces

1 cup fresh corn kernels (from about 1 large ear)

Preparation Filling Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish. Topping and Assembly Preheat oven to 375°. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain...
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1 Sep

Brown Butter Corn Flake Cake

corn-flake-cake

Brown Butter Corn Flake Cake

Sweet corn makes for an awesome dessert—if you like carrot cake, you’re going to love this one. You’ll get a corn three-way with fresh corn kernels, a little bit of cornmeal to get a cornbread-like flavor, plus the crunch of Corn Flakes is so damn satisfying.

Ingredients
8 SERVINGS

5 large ears of corn, husked, kernels cut from cobs (about 5 cups)

1½ cups (3 sticks) unsalted butter, plus more for pan

½ cup cornmeal, preferably fine-grind, plus more for pan

1½ cups all-purpose flour

1¾ teaspoons kosher salt

1½ teaspoons baking powder

1½ cups (packed) dark brown sugar

⅓ cup granulated sugar

3 large eggs

1 tablespoon vanilla extract

2 cups Corn Flakes

Preparation Place a rack in middle of oven; preheat to 475°. Line a rimmed baking...
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31 Aug

Chinese Beef With Broccoli Is Even Better On The Grill

0817-murray-mancini-grilled-chinese-beef-broccoli
In the summer, the only cooking I do at home is grilling. When I’m not working, I'm outside, thinking about what I can grill. Recently, I got into a grilled spatchcock chicken rut and wanted to do something completely different. I had some friends over a few weekends ago and wanted to throw them a little food curve ball. I took some inspiration from one of my favorite takeout meals: beef and broccoli. You know the kind: The meal is a little mushy due to sitting in the white takeout container, yet still strangely satisfying. I was happy with my test drive at home (and so were my friends), but I knew it needed a little work. So I took my notes back into...
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30 Aug

Corn Waffles With Strawberry Syrup

double-corn-waffles-with-strawberry-agave-syrup

Corn Waffles With Strawberry Syrup

Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

Ingredients
4 SERVINGS

¾ cup agave nectar, preferably blue

1 pound strawberries, hulled, sliced lengthwise, divided

1 teaspoon kosher salt, plus more

1 cup all-purpose flour

1 cup fine stone-ground yellow cornmeal

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon baking soda

2 ears of corn, husked, kernels grated on the large holes of a box grater (about 1 cup)

2 large eggs, beaten to blend

1½ cups buttermilk

1 teaspoon vanilla extract

½ cup (1 stick) unsalted butter, melted, slightly cooled, plus more room temperature for waffle iron

Preparation Preheat oven to 200°. Set...
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