Vegetables Is It Ever Okay...To Touch All the Tomatoes at the Farmers’ Market?Bon Appétit - Alex BeggsWelcome to “Is It Ever Okay,” Bon Appétit’s questionable etiquette column. Have a question? Email staff.bonappetit@gmail.com. Can I use the same toothpick for a second sample? —Snackish Sam You may not.
Recipes Swirled No-Churn Thai Tea Ice CreamBon Appétit - Sarah JampelThe hardest part of this recipe is tracking down Thai tea mix (or waiting for it to arrive in the mail)—but it’s worth it. Tantalizingly vanilla-y and deeply spiced, it dials back the sweetness of the
Pancakes The Different Types of Cornmeal and How to Choose the Right One for Your RecipeBon Appétit - Emma WartzmanIt’s a confusing world out there. (Which credit card should you get?! Why is renewing your passport so difficult?! How do fax machines work?! Do people even use fax machines?!) The last thing you need
Binge-Watching 5 Trays For When You're Binge-Watching ‘Stranger Things’ But Want to Eat Dinner TooBon Appétit - Jesse SparksIf your main point of reference for eating off a tray is your elementary school cafeteria, let us reintroduce you to the concept. The trays we're using these days are full of personality and made to be
Mexico City My Favorite Tacos in Mexico City Come Out of a Meat JacuzziBon Appétit - Rachel KartenThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. “You’ll know you’re there when you see a huge vat of bubbling meats.” This is how instruct
South Australia How Aussie Chef Aaron Brooks Brings the Unexpected to His Miami SteakhouseBon Appétit - Wine AustraliaAaron Brooks, the executive chef of EDGE Steak & Bar in Miami’s Four Seasons Hotel, has worked up and down the eastern coast of his native Australia, in Canada, and in the United States. But there’s a
Chevron ChevronBon 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
Recipes Healthyish Barbecued ChickenBon Appétit - Chris MoroccoClassic grilled chicken gets updated with an easy, healthier barbecue sauce. The sauce can also be stored to deploy on whatever you happen to be grilling throughout the week. 1 3½–4-lb. whole chicken,
Barbecue Sauce Healthy Barbecue Sauce For Everything You Grill This SummerBon Appétit - Chris MoroccoCreating a healthier alternative to barbecue sauce isn’t easy. The extreme range of flavors, from piercing vinegar to salty to sweet to barely perceptible umami, isn’t easy to recreate. The first time
Drinking The 5 Elements of a Flawless HighballBon Appétit - Elyse InamineIn Japan, the proper execution of the highball amounts to a religion. It’s a simple cocktail that’s literally just booze and mixer, but it has a cult following among serious bartenders throughout the “It’s
Pueblo This Little Incense Burner Makes My Kitchen Smell Better and My Heart FullerBon Appétit - Bryan FountainThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. I cook at home at least four or five nights a week. Usually, three of those nights
Buttermilk ChevronBon Appétit - Sarah JampelSo you made Carla Lalli Music’s Giant No-Flip Blueberry Pancake, which calls for TK AMOUNT of buttermilk, and now you’re stuck—pardon me, you’re blessed—with a half-full bottle of leftover buttermilk.
Vegetables How Interesting That This Tomato Galette Could Serve 1Bon Appétit - Alex BeggsYou know how you’re biologically wired to salivate like a dripping air conditioner when you smell the combination of baking dough, cheese, garlic, and tomato? That would be pizza. But swap the yeasty dough
27 Summer Recipes That Couldn’t Be SimplerBon AppétitEvery August, we devote an entire issue to cooking as simply as possible. It’s the time of year when—if you’re doing things right—you can barely carry home your farmers market tote because it’s so heavy.
Entrepreneurship Misfit Foods Founder on Quitting a Successful Food Company at the Age of 25Bon Appétit - Ann YangAnn Yang is the co-founder of Misfit Foods, the company she started in college with her best friend Phil to turn ugly produce into delicious food and fight climate change in the process. She recently to
Atlanta, GA Chef Maricela Vega Made My Favorite Restaurant in Atlanta Even BetterBon Appétit - Hilary CadiganThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. The first time I tried chef Maricela Vega’s tamales was at a pop-up in the back of
Instant Pot All the Best Amazon Prime Day Deals for Your Kitchen (2019)Bon AppétitIf Amazon Prime Day is the internet's version of an all-you-can-eat breakfast buffet, then think of us as the hungry but discerning diners here to feast on high-value items like smoked salmon and made-to-order
Pancakes This No-Flip Blueberry Cornmeal Pancake Recipe is Weird and WonderfulBon Appétit - Carla Lalli MusicI do most of my best creative work in a hot shower at night, so it was no great surprise when the concept for a Giant No-Flip Blueberry Pancake revealed itself to me one evening as I lathered up. Why was
Recipes Giant No-Flip Blueberry PancakeBon Appétit - Carla Lalli MusicWhile we love the concept of making pancakes for a crowd, we don't love the reality of standing over the stove, dishing out pancakes to guests like a short-order cook (and we definitely don't love relegating
Rum 3 Easy Rum Cocktails Made with Rum, Lime Juice, and SugarBon Appétit - Al CullitonTired of cocktail recipes that call for expensive, obscure bottles and fancy-pants techniques? We got you. Welcome to Happy Hour with Al, a monthly column where Al Culliton, Basically's resident bartender,
Lemonade Cook the Cover! It’s FoolproofBon 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
Mezcal The Perfect Glass Cup for Morning Espresso and Evening Pét-NatBon Appétit - Amanda ShapiroHealthyish Loves It is our weekly newsletter where we tell you about the stuff we can't live without. See our past recommendations here! Since I moved a few months ago, my glassware shelf is in a sorry
Wine & Spirits How to Make a Shandy Cocktail with Cheap BeerBon Appétit - Alison RomanWelcome to Party Tricks, a monthly column in which bestselling cookbook author and entertaining pro Alison Roman schools us on the fine art of having people over without pulling out your hair. You could
Las Vegas, NV You Can’t Do Vegas Without a Trip to Frankie’s Tiki RoomBon Appétit - Alex DelanyThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. I am what some might call selective when I’m in Las Vegas. In a city with so much sights
Doritos This 20-Minute Shrimp Stir Fry is Even More Addictive Than DoritosBon Appétit - Meryl RothsteinWelcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Every time I eat the Shrimp and Basil Stir-Fry—which is quite often—I think about Doritos. It’s
Hummus When in Doubt, These Hummus Bowls Are the AnswerBon Appétit - Deb PerelmanWelcome back to Picky Eaters’ Club, where Smitten Kitchen’s Deb Perelman reveals what she actually cooks for her two kids. My apartment is small—and my kitchen is smaller—but this has never stopped me
Carrots Ramen Noodle Salad Is the Only Dinner We Want When the Temp Gets Above 80 DegreesBon Appétit - Aliza AbarbanelWe’ve arrived. The heat of the summer has sunk into the concrete, sparking a deep urge for soft serve and a strong aversion to turning on the oven. The best time to eat raw vegetables is right now, but
Recipes Salad RamenBon Appétit - Chris MoroccoWhen Brunette wine bar in upstate NY posted a photo of their hiyashi chuka and captioned it, “This ramen is basically a salad,” we were instantly hooked on the idea of what a cold noodle salad dish could
Cucumber ChevronBon 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
Corn What You Need to Know to Make the Most of Summer Corn SeasonBon Appétit - Sarah JampelSweet, juicy summer corn is here and I am here for it. But seriously: The prospect of a tall pile of corn was the only thing that got me out of my air-conditioned bedroom and to the sticky, humid farmers
Vegetables Is It Ever Okay...To Touch All the Tomatoes at the Farmers’ Market?Bon Appétit - Alex BeggsWelcome to “Is It Ever Okay,” Bon Appétit’s questionable etiquette column. Have a question? Email staff.bonappetit@gmail.com. Can I use the same toothpick for a second sample? —Snackish Sam You may not.
Recipes Swirled No-Churn Thai Tea Ice CreamBon Appétit - Sarah JampelThe hardest part of this recipe is tracking down Thai tea mix (or waiting for it to arrive in the mail)—but it’s worth it. Tantalizingly vanilla-y and deeply spiced, it dials back the sweetness of the
Pancakes The Different Types of Cornmeal and How to Choose the Right One for Your RecipeBon Appétit - Emma WartzmanIt’s a confusing world out there. (Which credit card should you get?! Why is renewing your passport so difficult?! How do fax machines work?! Do people even use fax machines?!) The last thing you need
Binge-Watching 5 Trays For When You're Binge-Watching ‘Stranger Things’ But Want to Eat Dinner TooBon Appétit - Jesse SparksIf your main point of reference for eating off a tray is your elementary school cafeteria, let us reintroduce you to the concept. The trays we're using these days are full of personality and made to be
Mexico City My Favorite Tacos in Mexico City Come Out of a Meat JacuzziBon Appétit - Rachel KartenThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. “You’ll know you’re there when you see a huge vat of bubbling meats.” This is how instruct
South Australia How Aussie Chef Aaron Brooks Brings the Unexpected to His Miami SteakhouseBon Appétit - Wine AustraliaAaron Brooks, the executive chef of EDGE Steak & Bar in Miami’s Four Seasons Hotel, has worked up and down the eastern coast of his native Australia, in Canada, and in the United States. But there’s a
Chevron ChevronBon 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
Recipes Healthyish Barbecued ChickenBon Appétit - Chris MoroccoClassic grilled chicken gets updated with an easy, healthier barbecue sauce. The sauce can also be stored to deploy on whatever you happen to be grilling throughout the week. 1 3½–4-lb. whole chicken,
Barbecue Sauce Healthy Barbecue Sauce For Everything You Grill This SummerBon Appétit - Chris MoroccoCreating a healthier alternative to barbecue sauce isn’t easy. The extreme range of flavors, from piercing vinegar to salty to sweet to barely perceptible umami, isn’t easy to recreate. The first time
Drinking The 5 Elements of a Flawless HighballBon Appétit - Elyse InamineIn Japan, the proper execution of the highball amounts to a religion. It’s a simple cocktail that’s literally just booze and mixer, but it has a cult following among serious bartenders throughout the “It’s
Pueblo This Little Incense Burner Makes My Kitchen Smell Better and My Heart FullerBon Appétit - Bryan FountainThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. I cook at home at least four or five nights a week. Usually, three of those nights
Buttermilk ChevronBon Appétit - Sarah JampelSo you made Carla Lalli Music’s Giant No-Flip Blueberry Pancake, which calls for TK AMOUNT of buttermilk, and now you’re stuck—pardon me, you’re blessed—with a half-full bottle of leftover buttermilk.
Vegetables How Interesting That This Tomato Galette Could Serve 1Bon Appétit - Alex BeggsYou know how you’re biologically wired to salivate like a dripping air conditioner when you smell the combination of baking dough, cheese, garlic, and tomato? That would be pizza. But swap the yeasty dough
27 Summer Recipes That Couldn’t Be SimplerBon AppétitEvery August, we devote an entire issue to cooking as simply as possible. It’s the time of year when—if you’re doing things right—you can barely carry home your farmers market tote because it’s so heavy.
Entrepreneurship Misfit Foods Founder on Quitting a Successful Food Company at the Age of 25Bon Appétit - Ann YangAnn Yang is the co-founder of Misfit Foods, the company she started in college with her best friend Phil to turn ugly produce into delicious food and fight climate change in the process. She recently to
Atlanta, GA Chef Maricela Vega Made My Favorite Restaurant in Atlanta Even BetterBon Appétit - Hilary CadiganThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. The first time I tried chef Maricela Vega’s tamales was at a pop-up in the back of
Instant Pot All the Best Amazon Prime Day Deals for Your Kitchen (2019)Bon AppétitIf Amazon Prime Day is the internet's version of an all-you-can-eat breakfast buffet, then think of us as the hungry but discerning diners here to feast on high-value items like smoked salmon and made-to-order
Pancakes This No-Flip Blueberry Cornmeal Pancake Recipe is Weird and WonderfulBon Appétit - Carla Lalli MusicI do most of my best creative work in a hot shower at night, so it was no great surprise when the concept for a Giant No-Flip Blueberry Pancake revealed itself to me one evening as I lathered up. Why was
Recipes Giant No-Flip Blueberry PancakeBon Appétit - Carla Lalli MusicWhile we love the concept of making pancakes for a crowd, we don't love the reality of standing over the stove, dishing out pancakes to guests like a short-order cook (and we definitely don't love relegating
Rum 3 Easy Rum Cocktails Made with Rum, Lime Juice, and SugarBon Appétit - Al CullitonTired of cocktail recipes that call for expensive, obscure bottles and fancy-pants techniques? We got you. Welcome to Happy Hour with Al, a monthly column where Al Culliton, Basically's resident bartender,
Lemonade Cook the Cover! It’s FoolproofBon 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
Mezcal The Perfect Glass Cup for Morning Espresso and Evening Pét-NatBon Appétit - Amanda ShapiroHealthyish Loves It is our weekly newsletter where we tell you about the stuff we can't live without. See our past recommendations here! Since I moved a few months ago, my glassware shelf is in a sorry
Wine & Spirits How to Make a Shandy Cocktail with Cheap BeerBon Appétit - Alison RomanWelcome to Party Tricks, a monthly column in which bestselling cookbook author and entertaining pro Alison Roman schools us on the fine art of having people over without pulling out your hair. You could
Las Vegas, NV You Can’t Do Vegas Without a Trip to Frankie’s Tiki RoomBon Appétit - Alex DelanyThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. I am what some might call selective when I’m in Las Vegas. In a city with so much sights
Doritos This 20-Minute Shrimp Stir Fry is Even More Addictive Than DoritosBon Appétit - Meryl RothsteinWelcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Every time I eat the Shrimp and Basil Stir-Fry—which is quite often—I think about Doritos. It’s
Hummus When in Doubt, These Hummus Bowls Are the AnswerBon Appétit - Deb PerelmanWelcome back to Picky Eaters’ Club, where Smitten Kitchen’s Deb Perelman reveals what she actually cooks for her two kids. My apartment is small—and my kitchen is smaller—but this has never stopped me
Carrots Ramen Noodle Salad Is the Only Dinner We Want When the Temp Gets Above 80 DegreesBon Appétit - Aliza AbarbanelWe’ve arrived. The heat of the summer has sunk into the concrete, sparking a deep urge for soft serve and a strong aversion to turning on the oven. The best time to eat raw vegetables is right now, but
Recipes Salad RamenBon Appétit - Chris MoroccoWhen Brunette wine bar in upstate NY posted a photo of their hiyashi chuka and captioned it, “This ramen is basically a salad,” we were instantly hooked on the idea of what a cold noodle salad dish could
Cucumber ChevronBon 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
Corn What You Need to Know to Make the Most of Summer Corn SeasonBon Appétit - Sarah JampelSweet, juicy summer corn is here and I am here for it. But seriously: The prospect of a tall pile of corn was the only thing that got me out of my air-conditioned bedroom and to the sticky, humid farmers
