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magazine ambrosia macaroons
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This macaroons recipe combines two of our favorite things: coconut and chocolate.
4.0
(4.18)
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This mac and cheese has an awesome, crusty, golden-brown top and the ooey-gooiest center known to humankind.
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Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
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Everything I know about pasta I learned from working with Mario and his team of chefs at Del Posto, Babbo, and Lupa. Through them, my eyes were opened to the beauty and complexity of pasta. At the Pizzeria, Nancy had already elevated pizza to exactly where she wanted it to be, and after my Del Posto experience, I knew I wanted to do the same thing at the Osteria with pasta. I can only hope that I have done “the family” justice, both in our pasta program at Mozza and with my attempts to pass that along to you.
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Although it’s not a true-blue, all-American macaroni and cheese because it’s made with wide egg noodles rather than the more traditional elbow macaroni or small shell pasta, this is probably the version I make most often. It’s a dish I fell in love with when I first had it years ago at Harry’s Bar in Venice. Later I re-created it at home as the ultimate comfort food and also to bring back memories of Venice.
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In the culinary world today, dishes with whole grains are “in,” but they have always been part of Italian regional cuisine, even as desserts. Put together from whatever grains and nuts were in the house, and minimally sweetened with available fruit, traditional desserts like this wheat-berry ambrosia are among my favorites. In that spirit, this recipe can be a guideline for your own creativity. This is a versatile and practical dessert, too. Prepare the mixture of wheat berries, dried fruit, and chocolate in advance, and refrigerate it. Let it return to room temperature before serving (though it is nice slightly chilled in summer). It’s also great for a buffet with whipped cream or scoops of vanilla or chocolate ice cream on top.
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All over Switzerland, tiny macaroons in every color and flavor fill the bakery windows, like rows and rows of candy dots. Almond is one of the classic flavors of these sandwich cookies — and it's particularly nice with the poached apricots and zabaglione.
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A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.
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Macarrones con Crema y Queso
Poblano and serrano chiles give a mild kick to this cheesy Mexican pasta.
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To learn how to make the French macaroons that I tasted at many bakeries and homes in Paris, I asked Sherry Yard, executive pastry chef at Wolfgang Puck’s Spago, for guidance. Spending a day with Sherry and her staff, I had the opportunity to witness how American pastry chefs are learning from the macaroon-crazy French. The first of these dainty macaroon sandwiches filled with chocolate ganache was developed by the pastry chef Pierre Desfontaines Ladurée at the beginning of the twentieth century. Today almost every pastry shop in France makes them in a dizzying array of flavors and colors with jam, chocolate, and buttercream fillings. Some pastry shops make certified kosher versions. Here is a master recipe for the chocolate macaroon, with suggestions for making them vanilla- or raspberry-flavored. I have given a recipe for chocolate-mocha filling as well. You can also fill them with good-quality raspberry jam or almond paste. After you have made a few macaroons, use your own imagination to create others. And do serve them for Passover.
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Although this dish is lower in fat due to the skim milk and reduced-fat cheese, you'll love it so much you may never resort to the fluorescent-orange boxed stuff again!
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Extra-toasty coconut and a chocolate surprise set these cookies apart from your average macaroon.
3.3
(3.31)
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We have to be honest: This sfogliatelle recipe is quite an undertaking. Some of our food editors were surprised that these pastries could even be made at home. However, if you're in the mood for a delicious project, sfogliatelle are worth the time and energy involved.
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We make half of this mac 'n' cheese plain, for kids, and into the other half we stir some chipotle chiles to give it a grown-up kick. Any tubular pasta will do, but we like to use cavatappi, a ridged, spiral macaroni that lends the dish a particularly festive air.
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When I have friends over to watch sports or an awards show, this is often on the menu. It’s comfort food with lots of colorful vegetables and a spicy kick. Make it the day before and reheat it; the flavor improves the longer it sits, which is what you want in a dish for entertaining.
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These cookies should set for a while before serving. The fillings help soften the meringue—and your patience will be rewarded with a wonderfully chewy texture.
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Culture
From salad bowls to sharper knives, Bon Appétit's editors name the gifts we're hoping to get in our stockings and under our trees
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French macarons aren't hard to make—just follow to the recipe exactly and remember to breathe.
4.0
(3.93)
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In Jewish homes in France and all around the world, recipes for macaroons have been handed down from mother to daughter for centuries. Jewish macaroons are descended from the Ladino marunchinos and almendredas, both terms for almond cookies. In fact, during the Inquisition, historian David Gitlitz told me, crypto-Jews were accused of having bought almond cookies from the Jewish quarter in Barbastro, in Aragón. The modern Jewish macaroon is specifically associated with Boulay, a town about twenty-five miles north of Nancy. It seems that a Jewish wine salesman named Bines Lazard opened in 1854 Maison Lazard, along with his wife, Françoise, and their son Léopold, where they sold macaroons, matzo, and wholesale wine. In 1898, the folklorist Auricoste de Lazarque tasted their macaroons, and proclaimed them the best in France, making the company enormously successful. During World War I, the Lazard family sold the wine business, and in 1932, they abandoned the matzo trade. Some thirty years later, the business, which included its secret recipe for macaroons, was sold to Jean Alexandre, who opened a shop in Boulay where macarons de Boulay are baked and sold to this day. Made from the traditional mixture of almonds, sugar, and egg whites, they are slightly robust, a departure from the flat and shiny French macaroons that are so popular today. Although the Alexandres would not give me their secret recipe, Yves Alexandre (no relation), from Strasbourg, had me taste his, which are very similar but made by hand, rather than machine.