Cake This Loaf Cake Is Soaked with Grapefruit Juice, and I Think That’s Pretty CoolBon Appétit - Alex BeggsWelcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. When Claire Saffitz publishes a new cake recipe, particularly a loaf cake recipe, I adjust my
Recipes Chile Peanut RiceBon Appétit - Bon AppetitEvery ingredient in this throw-together side plays its part beautifully: crispy leftover basmati; earthy fried mustard seeds and curry leaves; mildly sweet, almost-caramelized onions; crunchy peanuts;
Folasade Adeoso Goes to Bed With Indica and an Easy Homemade Linen SprayBon Appétit - Siraad DirsheIn Going to Bed with..., we talk to the people we're crushing on about how they wind down before going to sleep. The job title “creative” is certainly eye-rolling, but in some cases it’s couldn’t be more
Baking 64 Memorial Day Dessert RecipesBon AppétitThe first real day of summer calls for celebration: sunglasses, beer, barbecues, and every warm weather dessert you’ve ignored since last summer. Welcome the best season of all with these dessert recipes,
Sandwiches 3 Comforting Italian Recipes To Bring Your Family Together at DinnerBon Appétit - Rao’s Homemade®If you’ve ever dined at one of the legendary Rao’s restaurants, you know the drill. You’re like family, and your meal is proof of that: warm, comforting, time-honored flavors and textures make you feel
Psychedelia The Power of PleasureBon Appétit - Amanda ShapiroEvery week, Healthyish editor Amanda Shapiro talks about what she's seeing, eating, watching, and reading in the wellness world and beyond. Pro tip: If you sign up for the newsletter, you'll get the scoop
Potatoes You Can Keep Your Ramps, I’m Stampeding the Farmers’ Market for PotatoesBon 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
Biscuits I Was a Diehard Pie Person—Until I Made This CobblerBon Appétit - Claire SaffitzI thought no summer dessert was more quintessential than a golden, crispy-lidded pie, bubbling with juices. But that was before I tackled this cherry biscuit cobbler. I was thinking—really, hoping—that
What Does Your Restaurant Tote Say About You?Bon Appétit - Alex DelanyIf a picture is worth a thousand words, then a tote counts for at least ten thousand. When you carry a tote bag, you’re essentially hauling around a billboard that says, “Hey! Look! This is what I’m all
Chicago, IL 5 Female Chefs Who Continue to Inspire Chicago’s Food SceneBon Appétit - Choose ChicagoChicago’s reputation as a food city has been exploding for decades. Local chefs who’ve grown up with the city, as well as transplants who’ve put down roots, have been accumulating a steady roster of James
Co-Fermented Wines Are Our Summer DrinkBon Appétit - Marissa A. RossThere is no season more intoxicating than summer, and it’s not because we all have that one friend with a pool, porch, or roof. It’s because long afternoons of hot concrete and wet grass melt into longer
red pepper Wait, What Are Red Pepper Flakes Anyway?Bon Appétit - Alex DelanyYou'll find a little glass jar filled with crushed red pepper flakes in every nearly every pizza parlor across the country. This stuff is everywhere. But in a time when chiles like arbol and guajillo ancho
Wine Bring Your Host This Wine and Win At Being a Dinner Party GuestBon Appétit - Emily SchultzThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. I have a lot of thoughts when it comes to being the perfect guest at a dinner party.
Philippines 7 Recipes for a Bold, Bright, and Charred Filipino BBQBon Appétit - Hilary CadiganTo really understand a chef, find out what he cooks on his day off. For Tom Cunanan of Bad Saint restaurant—a Hot 10 alum we can’t seem to quit—that means grilled shrimp tossed with chile-coconut palapa,
Mexico In Search of BarbacoaBon Appétit - Alonso RuvalcabaEsaul Ramos is doing prep work for his Sunday barbacoa, as he does every first Saturday of the month. There are 26 hours before the meat will be sold, but still, the time frame is tight. The foundation
Kitchens Kuniko Yagi Moved From Tokyo to the U.S. for Love But Became a Chef InsteadBon Appétit - Kuniko YagiKuniko Yagi is the chef-owner of Pikunico, a karaage fried chicken restaurant in Los Angeles. Born and raised in Japan, she was the executive chef at David Myers’ brasserie Comme Ça and opened the award-winning
Wine Rebel Rebel Wine Bar Is Giving Away $25K Worth of Rosé to Support Women’s Reproductive RightsBon Appétit - Lauren FrielLauren Friel is the owner of Rebel Rebel, a feminist natural wine bar that opened in Somerville, Massachusetts, in 2018. With the recent passing of the Alabama abortion ban (House Bill 314), the bar’s
Recipes Cantaloupe with Sugar Snap Peas and Ricotta SalataBon Appétit - Anna StockwellSalty and sweet, crunchy and juicy, this throw-it-together summer side has it all. It's also one of the only instances where you should seek out a slightly underripe cantaloupe: Firmer flesh means it be
Recipes Grilled Red Snapper with Green Beans and LimeBon Appétit - Bon AppetitDon't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill. 3 Tbsp. plus ¼ cup extra-virgin olive oil, divided; plus more
Recipes Tomato-Watermelon Salad with Turmeric OilBon Appétit - Anna StockwellRed, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential. Make sure your tomatoes and watermelon are room temperature: If they’re
Recipes Grilled Chicken with Lemon and ThymeBon Appétit - Claire SaffitzA grilling recipe that's make-ahead friendly? We've got you covered. The chicken can be grilled an hour ahead of time—it will only get more flavorful as it hangs out in the lemony marinade. And remember:
Recipes Honeydew Salad with Ginger Dressing and PeanutsBon Appétit - Anna StockwellJust the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce. Keep the melon ice-cold for maximum contrast. 1 tsp. finely grated
Recipes Soy Sauce–Marinated Grilled Flank Steak and ScallionsBon Appétit - Claire SaffitzFlank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.
Recipes Tomato and Mango Salad in AguachileBon Appétit - Bon AppetitAguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp. 1 large or 2 mangoes,
Recipes Cherry Biscuit CobblerBon Appétit - Claire SaffitzWhy choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!)
Recipes Grilled Yu Choy with Sate OilBon Appétit - Bon AppetitIf you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable. 8 cups yu
Recipes Spicy Pork SkewersBon Appétit - Bon AppetitThe marinade—a sweet, spicy, tangy mixture of chiles, garlic, Sprite, vinegar, and dried mushrooms—is so full of flavor, we don't want even one drop of it to go to waste. That's why we simmer the leftovers
Recipes Grilled Swordfish with Tomatoes and OreganoBon Appétit - Claire SaffitzThere’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance. ½ cup plus 2 Tbsp. extra-virgin
Recipes Grilled Shrimp with PalapaBon Appétit - Bon AppetitWhen Chef Tom (from Bad Saint who developed this recipe) gifted us a jar of palapa, we nearly lost our minds. An insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics,
Recipes Grilled Shrimp with Turmeric Mojo SauceBon Appétit - Andy BaraghaniShrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling. You actually don’t want to let shrimp sit in the marinade
