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
Collard Greens I Didn’t Know Collard Greens Could Taste Like This Until I Went to Buxton HallBon Appétit - Emily SchultzThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. Everyone knows a good accessory can make an outfit. A pair of brightly colored earrings
Cheese I Accept Amul Cheese Exactly As It Is: Canned, Processed, and PerfectBon Appétit - Priya KrishnaBefore you lambast me about being a cheese snob, hear me out: the reason I dislike American cheese has nothing to do with the fact that it’s processed. Quite the contrary. I don’t care for American cheese
USC What Is Harissa, the Spicy, Peppery Condiment We Will Never Quit?Bon Appétit - Alex DelanyIf you’ve read Basically or Bon Appétit for even a short period of time, you’ve certainly seen us mention harissa. It’s a peppery condiment that—to put it mildly—we have quite the liking for. If you were
New York City These Restaurants Define New York for MeBon 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
Social Issues Eaton DC Hotel: The Crystal-Filled, $300-a-Night, Social Justice HotelBon Appétit - Elyse InamineI checked into Eaton DC around 11 a.m. one spring weekend in our nation’s capital and was given a rose crystal with my room key. Two hours later, I’d counted 152 more crystals in the hotel: 120 marble-size,
Eggplant This Eggplant Dip is Absolutely an Acceptable DinnerBon Appétit - Alex DelanyA dip is no fair weather friend. Dips have always been there for me. Summer party on the roof? Dips. In charge of the appetizer spread for any major holiday back at my parents’ house? Dips. A second date
Wineries 6 Low-Key Summer Recipes from Scribe Winery in Sonoma, CABon Appétit - Carla Lalli MusicAt Scribe Winery in Sonoma, Kelly Mariani runs the culinary program—and her approach in the kitchen is dedicated to simple cooking. When it’s the height of summer and the produce is a dream, cooking with
Watermelon Cook Out’s Watermelon Milkshake Gets Me Through the Southern SummersBon Appétit - Amanda ShapiroThis is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. There are only a few reasons I’ll brave the South’s sky-high humidity levels in the
Cabbage Napa Cabbage and Cucumber SlawBon Appétit - Chris MoroccoIf you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all. 6 cups thinly shaved or sliced cucumbers and/or Napa cabbage
