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Burgers

BA’s Best Breakfast Sandwich

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BA's Best Breakfast Sandwich
It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • Unsalted butter
  • 1 English muffin, split
  • 1 BA Breakfast Sausage patty
  • 2 slices American cheese
  • 2 large eggs, beaten to blend
  • Kosher salt and freshly ground black pepper
  • Handful of chopped fresh chives
  • Hot sauce and honey (for serving; optional)
Instructions
  1. Generously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium.
  2. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.
  3. Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.
  4. Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs.
  5. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.
  6. Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.
  7. Top with chives and fold eggs over to make a half moon; fold in half again.
  8. To serve, top bottom half of English muffin with egg, then sausage. Drizzle with hot sauce and honey, if desired. Close sandwich and stuff your face, cutlery not encouraged.

Watch the recipe video here:

Every breakfast sandwich wants to be this breakfast sandwich.GET THE RECIPE: http://bonap.it/WuDkxHw

Posted by Bon Appétit Magazine on Sunday, July 7, 2019

Breakfast

Seedy Oat Crackers

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Seedy Oat Crackers
This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they're not optional) and the total volume stays the same.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup old-fashioned oats
  • ¾ cup raw pumpkin seeds (pepitas)
  • ⅓ cup raw sunflower seeds
  • ⅓ cup sesame seeds
  • 3 tablespoons chia seeds
  • 3 tablespoons poppy seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 tablespoon pure maple syrup
Instructions
  1. Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
  2. Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.
  3. Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature.

Watch the recipe video here:

Skip the chips and make these crackers instead. (via Healthyish)GET THE RECIPE: http://bonap.it/1FSxRxB

Posted by Bon Appétit Magazine on Sunday, July 7, 2019

Main dish

Mushroom, Leek, and Fontina Frittata

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Mushroom, Leek, and Fontina Frittata
Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahead dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil, divided
  • 2 medium leeks, whites and pale green parts only, chopped
  • 8 ounces crimini (baby bella) mushrooms, thinly sliced
  • 12 large eggs
  • ½ cup crème fraîche or sour cream
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • ¾ cup shredded Fontina cheese, divided
  • Kosher salt, freshly ground pepper
Instructions
  1. Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
  2. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in ½ cup cheese. Season with salt and pepper.
  3. Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
  4. Sprinkle remaining ¼ cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

Watch the recipe video here:

This frittata is perfectly acceptable to eat at any time of day.GET THE RECIPE: http://bonap.it/CXZMwiJ

Posted by Bon Appétit Magazine on Saturday, July 6, 2019

Dessert

Easy Blueberry Cream Scones

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Easy Blueberry Cream Scones
Think of these scones as the easier, cooler cousin of the blueberry muffin. Why cooler? Because they don't even require a muffin pan. Why easier? Because all you have do is mix heavy cream and a little honey into the dry ingredients. It's a one-bowl brunch slam dunk.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lemon
  • ⅓ cup plus 2 Tbsp. sugar
  • 2 cups all-purpose flour, plus more for dusting
  • 1 cup plus 2 Tbsp. old-fashioned oats
  • 2½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1⅓ cups plus 1 Tbsp. chilled heavy cream
  • 2 Tbsp. honey
  • 1 cup frozen blueberries, preferably wild
  • 1 large egg yolk
Instructions
  1. Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
  2. Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.
  3. Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
  4. Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.
  5. Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.
  6. Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square, flouring hands lightly to prevent sticking as you work.
  7. Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.
  8. Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
  9. Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.
  10. Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
  11. Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.

Watch the recipe video here:

A one-bowl brunch slam dunk. (via Basically)Make 'em: http://bonap.it/mJ6S1pY

Posted by Bon Appétit Magazine on Thursday, July 4, 2019

Main dish

BA’s Best Breakfast Sandwich

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BA's Best Breakfast Sandwich
It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Unsalted butter
  • 1 English muffin, split
  • 1 BA Breakfast Sausage patty
  • 2 slices American cheese
  • 2 large eggs, beaten to blend
  • Kosher salt and freshly ground black pepper
  • Handful of chopped fresh chives
  • Hot sauce and honey (for serving; optional)
Instructions
  1. Generously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium.
  2. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.
  3. Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.
  4. Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs.
  5. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.
  6. Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.
  7. Top with chives and fold eggs over to make a half moon; fold in half again.
  8. To serve, top bottom half of English muffin with egg, then sausage. Drizzle with hot sauce and honey, if desired. Close sandwich and stuff your face, cutlery not encouraged.

Watch the recipe video here:

Every breakfast sandwich wants to be this breakfast sandwich.GET THE RECIPE: http://bonap.it/WuDkxHw

Posted by Bon Appétit Magazine on Wednesday, July 3, 2019

Main dish

Parmesan Chicken Cutlets

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Parmesan Chicken Cutlets
If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup all-purpose flour
  • 2 large eggs
  • 1½ cups panko (Japanese breadcrumbs)
  • ¼ cup grated Parmesan
  • 1 tablespoon mustard powder
  • Kosher salt and freshly ground black pepper
  • 4 small skinless, boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness
  • 8 tablespoon olive oil, divided
  • 1 lemon, halved
Instructions
DO AHEAD:
  1. Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
  2. Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
DO AHEAD:
  1. Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
  2. Heat 6 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt. Serve with lemon.

Watch the recipe video here:

For when you're craving chicken nuggets, but want something a little more grown-up.GET THE RECIPE: http://bonap.it/89UuJkZ

Posted by Bon Appétit Magazine on Tuesday, July 2, 2019

Breakfast

Celery Salad with Dates, Almonds, and Parmesan

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Celery Salad with Dates, Almonds, and Parmesan
Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ cup raw almonds
  • 8 celery stalks, thinly sliced on a diagonal, leaves separated
  • 6 dates, pitted, coarsely chopped
  • 3 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 ounces Parmesan, shaved
  • ¼ cup extra-virgin olive oil
  • Crushed red pepper flakes
Instructions
  1. Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.
  2. Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.

Watch the recipe video here:

Sweet, sour, bitter, and salty—this salad just gets it.GET THE RECIPE: http://bonap.it/Ni7C4Mp

Posted by Bon Appétit Magazine on Tuesday, July 2, 2019

Main dish

Best-Ever Barbecued Ribs

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Best-Ever Barbecued Ribs
Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2½ tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
  • Low-salt chicken broth (optional)
  • 1½ cups store-bought or homemade barbecue sauce plus more
Instructions
  1. Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
  2. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
  3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1½ cups. Whisk in barbecue sauce to blend.
  4. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Watch the recipe video here:

Yeah, you're going to be making these ribs all summer long. Make them: http://bonap.it/vf3WcjS

Posted by Bon Appétit Magazine on Saturday, June 29, 2019

Spaghetti

Simple Carbonara

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Simple Carbonara
Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams.
Author:
Cuisine: American
Recipe type: Spaghetti
Ingredients
  • 3 Tbsp. kosher salt, plus more
  • 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
  • 2 oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. spaghetti, bucatini, or rigatoni
Instructions
  1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
  2. While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
  3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
  4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
  5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
  6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
  7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
  8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
  9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
  10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

Watch the recipe video here:

The no-food-in-the-house dinner of our dreams. (via Basically)Make it: http://bonap.it/PIM7a3I

Posted by Bon Appétit Magazine on Wednesday, June 26, 2019

Main dish

Pomegranate-Glazed Chicken with Buttery Pine Nuts

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Pomegranate-Glazed Chicken with Buttery Pine Nuts
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 garlic cloves, finely grated
  • ¼ cup plain whole-milk yogurt (not Greek)
  • ⅓ cup plus 2 tablespoons pomegranate molasses
  • 4 tablespoons honey, divided
  • 2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt, plus more
  • 1 3½–4-pound chicken, backbone removed, halved
  • Extra-virgin olive oil (for drizzling)
  • 2 tablespoons unsalted butter
  • ¼ cup pine nuts or blanched slivered almonds
  • 1½ cups pomegranate juice, room temperature
  • 1 lime, halved
Instructions
  1. Combine garlic, yogurt, ⅓ cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
  2. Let chicken sit at room temperature 1 hour before cooking.
  3. Place a rack in top position of oven; preheat to 450°. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
  4. Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
  5. Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25–30 minutes. Transfer to a cutting board and let rest 15 minutes.
  6. Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don’t let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
  7. Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.

Watch the recipe video here:

Join Andy in the Bon Appétit Test Kitchen as he makes pomegranate-glazed chicken. Make it here: http://bonap.it/UosHE88

Posted by Bon Appétit Magazine on Wednesday, June 19, 2019