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Basic bulgogi recipe | You will be using this marinade over and over! | From Bon Appetit

Basic bulgogi recipe | You will be using this marinade over and over! | From Bon Appetit

Barley salad with butter basted mushrooms recipe: A great alternative to stuffing for Thanksgiving.

Barley salad with butter basted mushrooms recipe: A great alternative to stuffing for Thanksgiving.

These marinated beans keep for days, and you can put them on toast, salad, pretty much anything that needs some umph.

These marinated beans keep for days, and you can put them on toast, salad, pretty much anything that needs some umph.

A Decadent Savory Bread Pudding with Parmesan and Bacon for Weekend Brunch - Bon Appétit

A Decadent Savory Bread Pudding with Parmesan and Bacon for Weekend Brunch - Bon Appétit

Salty Honey Pear Custard Pie | Hello My Dumpling (Gluten-Free, Crustless)

Salty Honey Pear Custard Pie | Hello My Dumpling (Gluten-Free, Crustless)

These short ribs are even better when they're allowed to sit overnight.

These short ribs are even better when they're allowed to sit overnight.

Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.

Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.

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.

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.

This is a slightly adapted version of a recipe featured in a 2002 issue of Bon Appétit magazine.

This is a slightly adapted version of a recipe featured in a 2002 issue of Bon Appétit magazine.

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving. This is part of BA's Best, a collection of our essential recipes.

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving. This is part of BA's Best, a collection of our essential recipes.

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