Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin ... flesh and you basically puree the flesh and cook it. Nice fat content that will bring the creaminess to the sauce.

Borrowing from the inviting transparency of an open kitchen at one of his four restaurants— Kembara and Tía Carmen in Phoenix ...

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 these links.

Many Bon Appétit staffers are busy parents who need to get dinner on the table—now. This can be a Tetris-like task, with varying eaters at play (picky ones, adventurous ones, cheese-only ones).

Guests don't get traditional fare, as the name suggests. Instead, Rasmus Munk, head chef and founder, blends unusual food into unique dishes. Epson projectors help provide the rest. While the food is ...

Culinary students Alyssa Frisby and Kenneth Knowlton led by Chef Donnie Ferneau were the winning team on April 3 at... Cary Jenkins has been employed with the Arkansas Democrat-Gazette since 1998.

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 these links.

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 these links.

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 these links.

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 these links.

Set on the eve of the French Revolution, it tells of a chef who tires of cooking for the aristocracy. When a woman asks to be his apprentice, he rediscovers the joy of cooking — this time for ...