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Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.
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A staple of Puerto Rico, this fried plaintain mash can be served with a simple salad or rice and beans.
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I originally created this recipe for Bon Appétit magazine. With its deep undertones of coffee and chocolate, it is one of my favorites.
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Mario Batali, star of the Food Network's Molto Mario, is one of the top chefs in New York City, where he owns three restaurants with Joe Bastianich — Babbo, Lupa and Esca. This dish, from Batali's book Simple Italian Food, is served at Lupa.
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This is a basic three-cheese pizza, the only surprise being the truffle-infused sottocenere cheese. Friend-of-Mozza Michael Krikorian orders this pizza with Fennel Sausage (page 137) on top. His version has become so popular that regular customers now know they can order the same thing if they ask for the “Michael.”
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Sponsored: Juley Le—a NOLA local and lifestyle blogger—is guiding us to the best spots to visit in the Big Easy.
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Miraglia Eriquez's Aunt Dottie loved this indulgent appetizer, which was served at her favorite Italian-American restaurants. A talented, ambitious home cook, Dottie tinkered in her kitchen until she came up with her own version. We're glad she did. The lemon and capers in the anchovy-butter sauce cut through the richness of soft, stretchy mozzarella in a pocket of crisp fried bread.
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Puffy Tacos: The Pride of San Antonio!
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Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
The wellness magazine debuts this month. It's not 100% about mud.
Neha Prakash
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Lifestyle
Ladies and gentlemen, meet our new wine columnist.
Sam Dean
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If it doesn't come out, the lemon might be to blame
Danielle Walsh
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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“When I first got the pizzeria in 2017, I’d never made pizza before in my life–it was a learning process.” Today Bon Appétit spends a day on the line with Massimo Laveglia, chef and co-owner of L’Industrie Pizzeria in Brooklyn. Blending Italian craftsmanship with the tastes of NYC, L’Industrie is reinventing the classic New York slice.
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Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.
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Watch friend of the magazine (and our editor in chief's brother) Andy Rapoport make bread with Doritos.
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Produced by Bon Appétit with The Home Depot | We used a mixer and coffee maker to coax the maximum mocha flavor out of this staff favorite.
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Go behind the scenes of our photo shoot with New York chef Zakary Pelaccio.