Christopher Testani
Bon Appetit Magazine
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Past articles by Christopher:
Strawberry-Rosé Spritzer Recipe
Food Innovation Group: Bon Appétit and Epicurious © 2018 Condé Nast. All rights reserved. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 5/25/18) and Privacy Policy and Cookie Statement (updated 5/25/18). Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships… → Read More
White Sangria Recipe
This white sangria recipe can definitely be tweaked to your taste—throw in what you like. → Read More
Brine, Smoke, Cure: Why You Should Be Cooking Your Veg Like Meat
Forget roasting—these techniques for brining, curing, smoking, and more will change everything you know about cooking veg. → Read More
Sriracha Mayonnaise Recipe
We like the fruity heat of Sriracha for this mayonnaise, but if you have a different favorite hot sauce, go right ahead. → Read More
Mascarpone Filling Recipe
Be careful not to overbeat or your filling will curdle. This is perfect for our <a href= → Read More
Baked Minty Rice with Feta and Pomegranate Relish Recipe
If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique. → Read More
Seeded Buckwheat Grissini with Parmesan Recipe
Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it. → Read More
Buckwheat-Rye Pancakes Recipe
For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup. → Read More
Herby Barley Salad with Butter-Basted Mushrooms
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley. → Read More
Lemony Smoked Trout Dip Recipe
If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two. → Read More
Sweet-and-Spicy Mixed Nuts Recipe
Any combination of mixed nuts and seeds will be fine, so feel free to finish up any odds and ends you have around for this recipe. → Read More
No-Bake Chocolate Cream Pie with Toasted Meringue Recipe
The swirly meringue topping on this chocolate cream pie recipe is stable enough to make a day ahead and keep chilled—even if you’ve brûléed it. → Read More
Salt-and-Vinegar Rösti Recipe
We transformed the regular hands-on skillet method to a very hands-off oven technique. → Read More
Vegan Chocolate Tart with Salted Oat Crust Recipe
You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great. → Read More
Yogurt-Marinated Grilled Chicken Recipe
Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness. → Read More
Dai Due, Austin
Chef Jesse Griffiths is also a butcher but unlike most of his pork-obsessed brethren, his favorite meat to work with is also America's favorite to eat: chicken. #BAhot10 → Read More
Brined Chicken Recipe
This brine will add both moisture and flavor to your birds. → Read More
Yogurt-Marinated Grilled Chicken
Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness. → Read More
Rack-Roasted Chicken Recipe
You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. → Read More
Chicken Paprikash Recipe
The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish. → Read More