Bon AppétitCooking These Are My Favorite Healthyish Thanksgiving RecipesBon Appétit - Amanda ShapiroTwice-roasted sweet potatoes, bejeweled rice, and more recommendations from Healthyish editor Amanda Shapiro Every week, Healthyish editor Amanda Shapiro talks about what she's seeing, eating, watching,
Bon AppétitCooking The Thing Your Thanksgiving Is Missing Is…HamBon Appétit - Carla Lalli MusicIt makes all the difference when the sandwiches are assembled. Every Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen
Bon AppétitDessert Everything to Give the Baker (or Wannabe Baker) in Your LifeBon Appétit - Sarah JampelI consider myself a minimalist when it comes to most things (if “minimalist” means wearing jeans I bought in college and using my Danskos as winter boots)—but not when it comes to baking tools. I am powerless
Bon AppétitLemon Juice How to Make Aioli From Store-Bought MayonnaiseBon Appétit - Sohla El-WayllyI'd make a 12-layer cake and I'd deep-fry on a weeknight, but you won't find me making aioli from scratch. The only thing better than a good recipe? When something's so easy to make that you don't even
Bon AppétitFood Food Gifts for Under $25, That You’d Never Guess Were Under $25Bon Appétit - The Bon Appétit StaffWe use these things. We love these things. We think you and your friends will, too. There are all those stocking stuffer random gifts you keep adding to your holiday shopping list, for the dog-walker,
Bon Appétitred pepper This Spicewalla Spice Collection Saved Me When I MovedBon Appétit - Amanda ShapiroThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. Last spring, for the first time since I scored a single in college, I found myself
Bon AppétitDACA The Undocumented Chef Behind Kansas City’s Most Inclusive Restaurant, Pirates BoneBon Appétit - Eric GinsburgZaid Renato Consuegra Sauza got into cooking because he had few options. Now, with his vegan restaurant Pirate’s Bone Burgers, he’s one of the city’s rising stars, and most outspoken advocates for justice
Bon AppétitOnions How to Dice an Onion With a Box GraterBon Appétit - Sarah JampelNow that I know this trick, I'll never go back. My confession of the hour is that I almost never dice onions. I know how to dice an onion, and I have a sharp knife that’ll get the job done, but I find
Bon AppétitBaking A Brief and Buttery History of Libby’s Pumpkin Pie RecipeBon Appétit - Priya KrishnaThe recipe on the back of the can was considered the gold standard. And then it changed. Every year, food magazines will attempt to reinvent Thanksgiving dinner. We are not exempt. Wrap your turkey in
Bon AppétitCooking How to Introduce Your Family to New Recipes on ThanksgivingBon Appétit - Tyler KordSo grandma wants to make her classic stuffing but you want to make a newfangled version with chorizo... Cooking food (not to mention sharing it with others during a loaded, fraught holiday) can be confusing.
Bon AppétitCandles I Want These Food Candles For Myself and Everyone Else in My LifeBon Appétit - Alex BeggsThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. My stepmom keeps a basket of fake fruit on her kitchen ledge. The bananas are a little
Bon AppétitCooking 12 Kitchen Gifts I Really Want But Definitely Don’t NeedBon Appétit - Alex BeggsI don’t want a nonstick pan. I want beauty! I want marble! I want…a lazy Susan? HAPPY HOLIDAY$$$$$$$. If you came here for a sweet little ditty about the “true spirit” of the holidays, you might be in
Bon AppétitCooking 30 Gifts Under $100 for People Who Love Food, Picked By People Who Love FoodBon Appétit - The Bon Appétit StaffThere’s a special feeling in the air around the holidays, isn’t there? A sparkle, a warmth. We think it comes from the friction caused by credit card swiping, or the spark of a smart chip telling the to
Bon AppétitBaking Double-Crumb Crumb CakeBon Appétit - Molly BazWe identified a problem: The best part of a crumb cake is, without fail, the crunchy-sweet topping. So we dreamed up a solution: a cake that’s equal parts crumb and cake. The topping gets extra pizzazz
Bon AppétitRecipes One-Skillet Mushroom Cornbread StuffingBon Appétit - Andy BaraghaniWe set out to make a gluten-free stuffing that eliminates the two-step process of first making cornbread, then cubing and drying it to make stuffing. This version has all the familiar aromatics and flavors
Bon AppétitArt Artist Nadia Gohar Calms Her “Studio Brain” with Fennel Tea and Soft PJsBon Appétit - Kyle BeecheyThe Egyptian-Canadian artist blends her own face oils and sprinkles black seeds on everything. In Going to Bed with..., we talk to the people we're crushing on about how they wind down before going to
Bon AppétitBread All the Gifts You Want, Curated By the Coolest People We KnowBon Appétit - The Bon Appétit StaffA designy bottle opener, lamps made of bread, an aspirational lazy Susan, and a whole lot more. Holiday (a.k.a. gift giving) season is nigh. But instead of succumbing to the anxiety-driven rhetorical cycle—Where
Bon AppétitRecipes Shirley TonicBon Appétit - Bon AppetitA holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of Scotch fits right. Bring cinnamon sticks, ginger,
Bon AppétitRecipes Better Than Celery JuiceBon Appétit - Bon AppetitCelery juice—all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with
Bon AppétitFood & Dining A New Weeknight Dinner In the RotationBon Appétit - Adam RapoportA beef and ginger stir fry with a secret ingredient. Every 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
Bon AppétitCooking Cooking With Anchovies - How to Make So Many Recipes Better By Adding AnchoviesBon Appétit - Sarah JampelWhen Sohla El-Waylly was brainstorming ways to make her Fideos with Chicken Thighs and Kale generally better—and specifically, meatier, richer, and more complex—it didn't take her more than three minutes
Bon AppétitCast Iron Skillet 11 Essential Kitchen Items That Also Make Great Gifts, According to Molly BazBon Appétit - Molly BazIn a world full of every possible kitchen utensil, gadget, and tool imaginable, I find myself reaching for the same few items again and again and again. If you invest in the right equipment, and are thoughtful
Bon AppétitRecipes Black-and-White-and-Green CookiesBon Appétit - Rick MartinezThis is a play on two of our favorite classics: the Thin Mint and New York City’s iconic black-and-white cookie. But here we’re upping the game with finely chopped fresh mint mixed right into the dough
Bon AppétitTahini I’d Give Up All Other Breakfasts for This Amazing Tahini BreadBon Appétit - Meryl RothsteinIt’s a little bit savory, a little bit sweet, and a lot delicious. This is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. This is not a story
Bon AppétitRecipes Dry-Rubbed Pork RoastBon Appétit - Bon AppetitA straightforward roast with porchetta-like seasonings (fennel-peppercorn-garlic), but it makes a huge difference to use a skin-on rib roast with a big fat cap, which will insulate the meat and make it
Bon AppétitRecipes Alfajores With Coconut Dulce de LecheBon Appétit - Rick MartinezThe traditional South American honey-almond cookie gets a tropical twist thanks to a decadent yet shockingly easy coconut dulce de leche, oozing between two shortbread cookies. Top it with a blanket of
Bon AppétitRecipes Sichuan Boiled FishBon Appétit - Bon AppetitThe flavors of this fish are out of control—super spicy, super intense, super delicious. This recipe moves fast, though, so stay on top of it by prepping and lining up your ingredients before you start
Bon AppétitRecipes Shredded Daikon SaladBon Appétit - Bon AppetitThis salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance. The thinner you slice the daikon, the better it will absorb the flavor of the dressing. This
Bon AppétitRecipes Creamy Cheesy PolentaBon Appétit - Bon AppetitA creamy, cheesy polenta that isn’t as high maintenance as you’d expect. Despite its reputation, polenta does not need to be whisked constantly and attentively for 30 minutes straight. As long as you it
Bon Appétit Get Your Brilliant & Original Recipe Published on Bon Appétit!Bon AppétitWe want to tell the world about your amazing... chicken? cookies? casserole? You tell us! Do you have the best brownies in all the land? Are you famous for your chicken cacciatore? We want to spread the
