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magazine chaussons aux pommes
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(45)
4.3
(4.27)
Recipes
Potatoes meet butter in this crispy, golden cake fit for a French bistro.
Recipes
Also known as a fancy French potato puff.
Quick
Recipes
Recipes
Not quite so popular these days, this style of cocktail demands a steady hand to layer the ingredients, starting with the densest and ending with the least dense, to create the drink's snazzy colored stripes. The pousse-café glass is a specific vessel, but try it in a champagne flute or another glass you have to hand before you invest in extra equipment.
Recipes
This summery, bright punch is no wilting flower, thanks to a proper dose of bourbon.
Recipes
Active time: 15 min Start to finish: 4 hr (includes cooling)
Recipes
Herby turkey meatballs get flavored with pistachios, tangy pomegranate, and grape molasses. Serve the meatballs as wraps with lavash and crisp lettuce.
Recipes
In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
Easy
Recipes
Berries get a subtle herbal note from tea-infused whipped cream.
3.0
(2.9)
Recipes
Lyon, France, is filled with bouchons - old-fashioned bistros - where everything is seasonal and driven by the classics. I learned this classic at my very first job, at the legendary restaurant Nandron.
Articles
(57)
techniques
Buttery and sweet, the apple turnover is a simply made, satisfying pleasure that's elevated to the sublime by Parisian boulangeries—and home bakers, too.
Molly Wizenberg
Culture
Bon Appétit
Cooking
Striped ones (the churros, we mean)
Julia Bainbridge
Culture
How food-related merch became a status symbol.
Emilia Petrarca
Culture
The wellness magazine debuts this month. It's not 100% about mud.
Neha Prakash
best-new-restaurants
Videos
(257)
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Andrew Chuang, CEO of Xing Fu Tang USA, demonstrates how to make three of the delightful kinds of Taiwanese boba milk served at his stores: Brown Sugar Boba Milk, Ube Boba Milk with Taro Boba, and Matcha Boba Milk with Strawberry Boba.
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We show you how to make Croque-Monsieur.
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Today, chef Harold Villarosa is dishing out magic with one of his favorite ingredients: Spam. Though some people have been hesitant to try it, Spam can be a delicious and versatile ingredient - and chef Harold is ready to challenge what people think about it. After a research consultation with chef Chung Chow of Noreetuh Hawaiian Restaurant in New York, Harold sets out his plan to incorporate Spam into a freshly made beignet. Spam doughnuts? I'm down.
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Want a fun, chill, boozy summer treat? This peach mousse julep is all that and more!
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We show you how to make Beer-Steamed Mussels with Chorizo!
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The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.