All products featured on Bon Appétit are independently selected ... this time a rift I’d weather not in broken Hangukmal but French (Javier spoke three languages, admirably none of them English).

In Provence, this savory tart topped with caramelized onions, anchovies and olives is called a pissaladière. We call it a ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through links in this article.

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home ...

Boquerones, or white anchovies, are marinated in an assertive vinegary brine. They come in a variety of containers but can usually be found in the refrigerated seafood section of many supermarkets.

Giving falafel the veggie burger treatment—why didn’t we try that sooner? In this recipe, each bun is loaded up with double herby chickpea patties, plus all the fixings. Chickpeas are added to ...

Scallops will always be a special-occasion splurge, and the silky spinach purée they’re paired with here feels befittingly luxurious and old-fashioned, like something you might find in a ...

From Enrico de Alessandrini, based on Burgundian winemaking techniques that include small tray harvest and fermentation and aging in French oak ... Pair with an onion tart with white wine caramel ...