Cheesy French Onion Tart Bon Appétit sent this email to their subscribers on January 27, 2024. And other recipes BA editors made this week.\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0View in browser |Manage preferencesFrench Onion Tart and More Recipes BA Staff Made This WeekWith caramelized onions and a cheese pull, this tart packs the concentrated depth of French onion soup into every bite. This week, editors also made bright pink beet noodles, a chocolate-pumpkin loaf, and more.\xa0Read More →\xa0\u200aA GREAT DEALNo Time Like Now to SubscribeGet Bon Appétit and Epicurious, plus the Epicurious app, for just\\$6\\$3/month for 1 year.GET DIGITAL ACCESSWhen you buy something through our retail links, we may earn an affiliate commission.\u200aWhat a Traveling Filmmaker Eats on \\$4,000 a Week in Chicago, Miami, and New YorkShe grabs breakfast at the airport, sips Diet Coke at late-night shoots, and makes sheet-pan feta when she’s finally able to cook.\xa0Read More →\xa0\u200aHow to Boil Eggs So They’re Actually Easy to PeelBecause no one has 15 minutes to spend peeling an egg.\xa0Read More →\xa0\u200a19\xa0Buttery Scallop Recipes for a\xa0Restaurant-Quality Dinner at HomeA foolproof technique for perfectly-seared scallops, plus a few more ways to dress them up.\xa0Get the Recipes →\xa0\u200aCoffee-and-Bourbon-Braised Short RibsSmoky-sweet bourbon and roasted coffee are the perfect complement to bone-in short ribs in this deep, dark braise. After the short ribs cook down, you’re left with a sauce that just begs to blanket a bowl of mashed potatoes.\xa0Get the Recipe →\xa0Boozy BraisesMustardy Cider-Braised Pork Chops\xa0Get the Recipe →\xa0Orange-Wine-Braised Chicken Thighs\xa0Get the Recipe →\xa0Sake-and-Soy-Braised Pork Belly\xa0Get the Recipe →\xa0Dark and Stormy–Braised Pot Roast\xa0Get the Recipe →\xa0The New Year Is the Perfect Time to Subscribe.Get unlimited digital access for just\\$6\\$3/mo for 1 yearGET DIGITAL ACCESSThis e-mail was sent to you by\xa0Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address,bonappetit@newsletters.bonappetit.com, to your address book.View ourPrivacy PolicyUnsubscribe|Manage Newsletter PreferencesCopyright © Condé Nast 2024. One World Trade Center, New York, NY 10007. All rights reserved.
