Sausages I’m a Self-Dubbed Sausage Expert and This Sausage Is the BestBon Appétit - Alex DelanyThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. I have spent much of my life eating sausage, one of the world’s great ingredients.
Cold Miso Noodles Are the Perfect Easy Recipe to Make When You Need to Chill OutBon Appétit - Jesse SparksWelcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. You know as well as I do that life can feel stressful. Working a full time job while trying to
Pie 10 Galettes That Are Easier Than, Well, PieBon Appétit - Elyssa GoldbergIf a crusty cake and pie had a baby, it'd be our favorite freeform dough creation: the galette. If a crusty cake and pie had a baby, it'd be our favorite freeform dough creation: the galette. Go wild the
Snacks Top 10 Beach Snacks According to MeBon Appétit - Carla Lalli MusicEvery Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault. It gets better: If you sign up for our newsletter, you'll
Wine It's Hot. I'm Day Drinking. I Require Wild Arc Farm's PiquetteBon Appétit - Emily SchultzThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. The Tortoise and The Hare has more similarities with day drinking than you make think.
Pork The Types of Pork Ribs and How to Buy the Right OnesBon Appétit - Sarah JampelSo you want to make Molly Baz’s Sticky-Sweet Five-Spice Pork Ribs but you can’t pick out a St. Louis-style rib in a line up. Fortunately for you, pork ribs are fairly interchangeable (see: our Best-Ever
Recipes Three Sheets to the Wind CakeBon Appétit - Anna StockwellThis piña colada–inspired tres leches cake riffs on the classic recipe, with rum featured at every step—in the cake, in the three-milk soak, and in the whipped cream on top. One bite, and you’ll understand
Onions This Restaurant Nearly Convinced Me to Move to Los AngelesBon Appétit - Emma FishmanThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. The last time I was in Los Angeles, my friend suggested we meet for an afternoon cocktail
Frittatas How BA Staffers Use Up All the Wilting, Spoiling, and Forgotten Stuff in Our FridgesBon Appétit - The Healthyish TeamOur crisper drawer is a graveyard of good intentions: wilted basil meant for a summery pesto, mushy lettuce once destined for an aspirational breakfast salad. It may not seem like a lot, but it adds up:
Shirts The Bon Appétit Shop Is LiveBon AppétitWe’re very excited to announce that after years of coveting and covering the status tote bags and limited-edition fusilli tees and custom jumpsuits of the restaurant world, we’re rolling out our own collection
Vegetables I'm Making a Lot of Tomato Toast Right NowBon Appétit - Adam RapoportEvery Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and It
Cookies Chinese Five-Spice Power is the Spice Blend We Add to Dry Rubs and Cookie DoughsBon Appétit - Sarah JampelWhen they’re fresh and fragrant, spice blends are the ultimate flavor shortcut: You get the benefits of a handful of spices but you only have to buy one jar. They’re like footie pajamas (shirt, pants,
Anchovies Someone Please Stop Me From Eating All the Gildas at AdarraBon Appétit - Elyse InamineThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. I’m that person who always orders too much food at a restaurant. Maybe it’s because
Tahini This Tahini Gelato Is What All Tahini Desserts Aspire ToBon Appétit - Alex BeggsThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. When I went to the Fancy Food Show earlier this summer, I tried a lot of new and snazzily
Recipes For the Love of Cottage Cheese SaladBon Appétit - Amiel StanekIf the idea of cottage cheese in a summer tomato salad sounds weird to you, try to think of it like a caprese that just got back from a little Eastern European vacation. While plating the dressed veggies
Cottage Cheese Your Summer Needs More Cottage CheeseBon Appétit - Amiel StanekBon Appétit editor at large Amiel Stanek has spent years trying to help readers get dinner on the table as quickly and efficiently as possible. So when he gets to cook for himself, he likes to slow things
Eggplant Beyond Baba Ghanoush: 32 of Our Favorite Eggplant RecipesBon Appétit - Rochelle Bilow From baba to eggplant parm, ratatouille and fritters, these are our favorite eggplant recipes to cook any time of the year. We promise they’ll quickly become yours too.
Recipes Sticky-Sweet Five-Spice Pork RibsBon Appétit - Molly BazLacquered with a tangy, garlicky hoisin glaze that's spiked with fragrant Chinese five-spice, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the
Orange Juice My Favorite Farmers’ Market Challenge RecipeBon Appétit - Alex BeggsEvery Friday morning, Bon Appétit senior staff writer Alex Beggs shares weekly highlights from the BA offices, from awesome new recipes to office drama to restaurant recs, with some weird (food!) stuff
Whitefish 4 Alternatives to Salmon That Are Affordable and AccessibleBon Appétit - Amiel StanekToo much of a good thing is definitely a thing. So while we love salmon (we're card-carrying salmon fan club members), our fatty and flavorful standby, sometimes we need a break. That's where these alternatives
I’m a Matchbook Hoarder, But This One Is My Absolute FavoriteBon Appétit - Bryan FountainThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. I’ve got a small collection of matchbooks. You could call it a problem. I call it hobby.
Food & Dining Deb Perelman Knows When It Comes to BLTs, There Are No SubstitutionsBon Appétit - Deb PerelmanWelcome back to Picky Eaters’ Club, where Smitten Kitchen’s Deb Perelman reveals what she actually cooks for her two kids. A few years ago, on a summer evening when some friends and their kids were over
Pasta 55 Homemade Pasta Sauce Recipes That Aren't MarinaraBon Appétit - Rochelle BilowThese non-marinara, creative pasta recipes will come in handy when you want to give red sauce a rest. We'll always love marinara, but it's time we started seeing other sauces. From vibrantly green pesto
Gina Esposito of Nu Swim Reveals How She Squashes Her Anxiety and Gets to SleepBon Appétit - Kyle BeecheyIn Going to Bed with..., we talk to the people we're crushing on about how they wind down before going to sleep. Gina Esposito was born to swim. Growing up in Rockville Centre New York to a beach worshipping
Pie I’ll Wait All Night for Chicken Fried Steak, Buttery Toast, and All the Desserts From House of PiesBon Appétit - Jesse SparksThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. I am not a line person. Not for Black Friday, not for night clubs, and certainly not
Steak Alison Roman’s DIY Steakhouse Night at HomeBon Appétit - Alison RomanThere is an unspoken rule about classic steak houses: Nobody who sits down to under-seasoned steak or oppressively heavy creamed greens can complain because it’s not really the steak that you came for.
Run, Don’t Walk, For Runner BeansBon Appétit - Carla Lalli MusicEvery Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault. It gets better: If you sign up for our newsletter, you'll
Microwaves How to Safely Thaw Frozen FishBon Appétit - Emma WartzmanFantasy: You’re living your best life on the Cape, or in Maine, perhaps near the Gulf, spending the day acquiring a dramatic tan line and finishing a murder mystery novel. When you’re hungry for dinner,
African-American News People Say Gullah Geechee Culture is Disappearing. BJ Dennis Says They're WrongBon Appétit - Hilary CadiganBJ Dennis does not want this story to be about him. He tells me this approximately 27 times over three days, as we barrel down the swampy coasts of South Carolina and Georgia in a boiled-crawfish-red Santa
Salmon Here's How to Tell if Salmon Is Cooked PerfectlyBon Appétit - Alex DelanyIf you think you don't like salmon, chances are high that you're overcooking it. Overcooked salmon is super-firm and opaque orange all the way through and whether it's farm-raised or wild, it will be chalky,
