To top
31 Oct

Red Curry Squash Chicken Chili

You know what’s difficult? Being patient. I’m writing this very overdue post from the allergist’s office where I go once every 3-11 days for allergy shots. My allergies have been pretty bad for a very long time. I’m horribly allergic to cats and according to my allergist, most everything else too. Ragweed, trees, grass, dust mites, and just about anything else found outdoors.. you name it, I’m allergic to it. So finally, I figured it was time to take the plunge and get allergy shots. This requires that I stop into the office once every 3-11 days to get shots. Then after getting the shots, I’m required to wait 30 minutes in the office just in case I have an...
Continue reading
23 Oct

5 Healthy Egg Recipes To Get You Through The Busiest Days

baked-eggs-with-coconut-milk-and-cilantro (1)
Most days, I can look across the work station I share with Andy Baraghani and tell what kind of day he is having just by looking at his breakfast. If he's wolfing down some plainscrambled eggs with a middle-distance stare, I give him some space. If those eggs are jammy and just set, mashed with feta and spooned onto toast with a handful of tarragon left over from this Leeks in Vinaigrette recipe, well, then I know we’re going to have a good day. Eggs make our jobs as food editors possible. Fast to make, fast to eat, and endlessly riffable, they work with any leftovers we have on hand and even the tightest schedule. When we were testing Thanksgiving recipes for Bon Appétit's November issue—some of the...
Continue reading
20 Oct

Cheesy Slice-And-Bake Crackers

"What can I bring?" A question you've asked a thousand times, only to have your host-to-be return some version of, "Oh, just a bottle of wine!" You know why they always say that? Because they don't know that you have this cheesy crackers recipe up your sleeve. If they knew that they were talking to a Capable Adult Human who is able to throw together a batch of the easiest, crispiest, most delicious cocktail hour snack known to mankind in about an hour, they'd be singing a different tune. "Oh, won't you pleeeeease make those cheesy crackers you always make," they'd plead, "they're literally addictive." But they don't know all of that yet. Which is why next time you get invited to a dinner party—or...
Continue reading
16 Oct

Dark Ginger Rye Cake With Yogurt And Honey


Dark Ginger Rye Cake With Yogurt And Honey

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.


Nonstick vegetable oil spray

1 cup robust-flavored (dark) molasses (not blackstrap)

1 cup stout

½ teaspoon baking soda

1½ cups rye flour

½ cup all-purpose flour

2 tablespoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

½ teaspoon freshly ground black pepper

1½ teaspoons baking powder

1 teaspoon kosher salt

3 large eggs

1 cup granulated sugar

1 cup (packed) dark brown sugar

1 teaspoon finely grated peeled ginger

1 teaspoon vanilla extract

½ cup virgin coconut oil, melted, slightly cooled

¼ cup vegetable oil

¼ cup honey

2 cups plain whole-milk yogurt

Special Equipment

A 10-inch-diameter springform pan

Preparation Preheat oven to 350°. Lightly coat...
Continue reading
12 Oct

Malted Walnut Pie


Malted Walnut Pie

Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.


Graham Cracker Crust

14 graham crackers (about 8 oz.)

2 tablespoons raw sugar or granulated sugar

1 tablespoon all-purpose flour

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, melted, slightly cooled

Filling And Assembly

2 cups walnuts

4 oz. white chocolate, melted

3 large eggs

¾ cup light corn syrup

⅔ cup (packed) light brown sugar

¼ cup plus 2 Tbsp. barley malt syrup

¼ cup malted milk powder

1 tablespoon malt vinegar

¾ teaspoon kosher salt

½ teaspoon vanilla extract

¼ cup (½ stick) unsalted butter

Unsweetened whipped cream (for serving; optional)

Preparation graham cracker crust Place a rack in middle of oven and preheat to 325°. Pulse graham crackers in a...
Continue reading
10 Oct

Saffron, Orange, And Honey Madeleines


Saffron, Orange, And Honey Madeleines

Traditionally, madeleines are best eaten as close to coming out of the oven as possible. Here, untraditionally, we forgo all the beating and just place the ingredients in a food processor. Mixing them this way means that the resulting madeleines won’t be quite as light as those made by hand-whisking, but they’re every bit as delicate and buttery as you’d hope. We do it this way to build in a little bit of robustness, which allows them to still be eaten hours (rather than minutes) after they come out of the oven. This recipe is from Sweet, a cookbook by Yotam Ottolenghi and Helen Goh. Read their tips for making intimidating-seeming desserts at home, right this way.

Ingredients MAKES ABOUT...
Continue reading
26 Sep

I Ate Hundreds Of Bowls Of Queso And Somehow Lost 10 Pounds

Imagine if you could eat, research, and cook your favorite food every day without ever getting tired of it. Sounds like a dream, right? This was my life last year when writing, Queso! Regional Recipes for the World’s Favorite Chile-Cheese Dip. I became a full-time queso eater. For the uninitiated, chile con queso, also known as just queso, is a smooth and spicy hot cheese dip studded with chile peppers, hence the name. The most popular style of queso is Tex-Mex queso, which has a processed cheese (hello, Velveeta) base that’s used for its superior melting abilities. At home, you might also throw in a can of diced tomatoes and green chiles. While this is what most people think of when they think...
Continue reading
25 Sep

When You Need Extreme Comfort, Make This Moussaka

Photo by Alex Lau
I had just pulled my first draft of moussaka, a creamy comforting Greek casserole, out of the oven and set it down on my station in the test kitchen to cool. The smell of roasted lamb, mint, and oregano drew Chris Morocco, fellow senior food editor, over to my station. He described the moussaka of his dreams from a small mom and pop Greek restaurant in his hometown of Newton, MA, called Farm Grill and Rotisserie. They use potatoes, eggplant, and beef (no tomato). When I told him I was using lamb, eggplant and tomatoes, he game me a little side-eye. But that’s what happens with comfort food from any culture—every person, every town, every grandmother has their own version that they love. The...
Continue reading
22 Sep

This Challah Is The Greatest Recipe Of All Time

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’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...
Continue reading
20 Sep

Red Snapper, Shrimp, And Watermelon Ceviche


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.


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...
Continue reading