Recipes Shrimp Scampi PastaBon Appétit - Molly BazButtery, garlicky, irresistible shrimp scampi—but make it pasta. We like how the heat from the red pepper flakes cuts through all the richness in this dish, but if you’re spice-sensitive, hold back half
Calamari Feuds, a Dog Treat Tasting, and a Really Good Asparagus 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
Yogurt When a House Full of Hungry Friends Calls, Alison Roman Makes Brothy MeatballsBon Appétit - Alison RomanWhen I’m cooking for my friends on vacation, I generally start out with an ambitious plan, excitedly proclaiming something like, “We should roast a whole lamb outside in a fire pit!” But as soon as I’ve
This Peanut Noodles Recipe Has Lived on My Bookmarks Bar for Two Whole YearsBon Appétit - Alex PastronWelcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. I’m the type of person who takes pleasure in organizing the junk drawer. I’m thrilled by the of
Tucson, AZ How To Spend a Big Fat Weekend in Tucson, ArizonaBon Appétit - Carey PolisWhen I told colleagues and friends I was going to Tucson for vacation, all I got was a lot of polite nods. Why… exactly… Tucson? Well, when you’re seven months pregnant and desperate for some sunshine
Time Travel Time Travel Is Possible When You're Drinking Vintage Amaro at Officina in D.C.Bon Appétit - Alex DelanyThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. You know those people that say, I was born in the wrong era? The ones that wear tie-dye
Vegetarian Vegetarian EnchiladasBon Appétit - Sarah JampelIf I invite you over for dinner and the total group is larger than four, you can safely bet that I’ll serve you enchiladas. Because whenever I’m brainstorming a vegetarian dinner party dish that won’t
Wine The Unordinary Wine Philosophy of Bradford TaylorBon Appétit - Marissa A. RossI stepped out of the cab and into a pile of slush, looking around the freezing-quiet block as the polar vortex settled in. I felt very alone: the only person on the street (Diversey Avenue) in an unfamiliar
Recipes Vegetarian EnchiladasBon Appétit - Sarah JampelGiving the tortillas a dip in hot oil not only makes them pliable (they won’t tear apart as you roll them up), but it also improves their flavor and texture (read: they won’t disintegrate into mush). is
Alabama The Privilege of Feeling GoodBon 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
Pancakes These Chickpea Flour Pancakes Calm My Weeknight Dinner WoesBon 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
Mussels I Will Fight You for the King Crab Legs in the Afropot at Henry at Life HotelBon Appétit - Alex BeggsThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. There are plenty of places in New York to get a pot of mussels in some white wine broth
Soup The 4-Ingredient Rice Porridge I Make When I'm Too Sick to CookBon Appétit - Carey PolisThe only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where our staffers talk you through the process of making
Caitlin Hata: Inside the Mad-Science World of a Professional Fermentation ChefBon Appétit - Zan Romanoff“I like it when people ask me, ‘How did you get into fermentation?’” Caitlin Hata says. “Because I like to say: ‘It scared me.’” Like most of us who grew up in a culture that prizes the anti-bacterial,
Recipes Lemony Glazed Cake DoughnutsBon Appétit - Chris MoroccoWe set out to make a sour cream doughnut, we really did. We tried and we tried, and when it wasn’t working, we switched to Greek yogurt. Adding yogurt to the batter for these cake doughnuts made them tangy,
Etiquette Is It Ever Okay...To Eat Tuna Salad on a Plane?Bon Appétit - Alex BeggsWelcome to “Is It Ever Okay,” Bon Appétit’s etiquette column. Have a question? Email staff.bonappetit@gmail.com. Is it ever okay to eat tuna salad, Buffalo Wild Wings, or otherwise smelly food on a plane?
Cake How to Decorate a Cake with Just a SpoonBon Appétit - Kat BoytsovaYou could spend countless hours on YouTube trying to learn how to decorate a cake. And in a lot of instances, the pros in these videos use a variety of special tools like bench scrapers, offset spatulas,
Los Feliz All Time's Focaccia With Burrata Is The Reason I Stay in Los FelizBon Appétit - Amanda ShapiroThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. When you go to L.A., your Airbnb location matters. Like, really matters. Staying in
Lebanon Kamal Mouzawak Is Lebanon’s Celebrated Restaurateur-Hotelier-HumanitarianBon Appétit - Andy Baraghani“I know that a difference can be made by doing small gestures rather than preaching,” Kamal Mouzawak says while sipping on a glass of arak, the anise-flavored spirit from the Levant. Though I would argue
Lebanon 7 Recipes For a Truly Flavorful Lebanese FeastBon Appétit - Andy BaraghaniIf you’re looking to dive deep into Lebanese cuisine, there may be no better place to start than with Kamal Mouzawak. Over the past 15 years, the celebrated restaurateur-hotelier-humanitarian has built
Instant Pot Madhur Jaffrey Gets Real About the Instant PotBon Appétit - Priya KrishnaWhen I found out Madhur Jaffrey wrote an Instant Pot cookbook, my first reaction was: why? Jaffrey is the O.G. of Indian cookbook authors. The one who blazed a trail for people like me to write a book
Wine Lauren Friel Is Making Boston Drinking Culture a Little Less Bro-yBon Appétit - Meghan NesmithRebel Rebel is tiny, even by wine-bar standards. There are 20 seats inside, tucked around a wood bar—but if the weather ever warms up, those 20 seats will become 60, spilling out onto the stone patio Bow
Cake Make Homemade Cake Mix, Be Ready For AnythingBon Appétit - Kat BoytsovaWhen you need to whip up a last-minute celebratory dessert, store-bought cake mix is the obvious choice. But I'm here to convince you to ditch the box—because homemade cake mix is a lot easier to make
This 65-Year-Old Dentist Left It All Behind to Work the Line at America’s Best New RestaurantBon Appétit - Peter GlatzA couple weeks ago, we spotted an unfamiliar—albeit friendly—face on Nonesuch’s Instagram feed. It belonged to 65-year-old Peter Glatz, who, we learned from the post, had recently sold his dental practice
Eyeglasses My Favorite Wine Glasses Are Actually Riedel Water GlassesBon Appétit - Amiel StanekThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. I will freely admit that I think about glassware a LOT more than most people do, or
TV Series Chef Roy Choi Has Never Been Realer Than on His New TV Show Broken BreadBon Appétit - Elyse InamineRoy Choi is no stranger to breaking the mold. He was the first to make a food truck a destination when he opened Kogi in Los Angeles in 2008. His cookbook L.A. Son, out five years later, was as much autobiography
Ron Burgundy The Bon Appétit Staff Is Highly OpinionatedBon 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
Honey Mānuka Honey Is a Wellness Wonder—But Your Jar Could Be a FakeBon Appétit - Hillary EatonIn the jade roller–colored realm of wellness, where you can pick up $80 crystal water bottles, adorably packaged ceremonial-grade matcha, and reishi-infused wellness shots, there’s nothing like mānuka
Pastry Pastry Chef Natasha Pickowicz on How to Run a Protest Bake SaleBon Appétit - Natasha PickowiczThe day after Trump was elected to office, I received an email calling an emergency meeting at Flora Bar, one of the three Matter House hospitality group restaurants where I cook. That morning I had a
Nike 7 Things Bon Appetit’s Molly Baz Is Obsessed With Right NowBon Appétit - Molly BazBA editors love to shop as much as we love to eat. In our column We’re Into It, we share our most important standbys and favorite new finds. If you’ve seen videos of Molly cooking in the BA Test Kitchen,
