Would I have survived in the big hot, tent? Probably not. Every time I finish an episode of the Great British Baking Show and head into the kitchen, I feel like a kid cartwheeling in the living room after
By Jesse Sparks I was just never a pickle person. But these spicy, slightly sweet quick-pickled cucumbers changed all that. Welcome to Never Fail, a weekly column where we wax poetic about the recipes
February isn't an easy month to be healthyish, even when it's your job. I started January extremely ambitiously, but now I'm staring down the contents of my fridge, unable to contemplate another root-vegetable-centric
On a snowy stretch of Williamsburg dominated by brick-walled coffee shops, Porteñas is a shock of gold and green. Leaf-patterned cushions cover cafe chairs, houseplants perch on shelves, and even the slabs
Sponsored by Campbell's A cross between chicken tikka masala and chicken makhani (Indian butter chicken). Print Ingredients 1 small onion One 3-inch piece of ginger 3 garlic cloves 1 1/2 cups greek yogurt
Sponsored by Campbell's Buy the dough from your local grocery store or try asking at your favorite pizzeria, often they will sell the dough to you. Print Ingredients 1 lb fresh pizza dough 1 acorn squash
Sponsored by Campbell's The bonus of braising chicken in stock is a delicious, flavorful pan sauce. Sherry vinegar adds complexity to the dish, but if you can’t find it or prefer to use something on hand,
The microbiologist-made brand crunches like fresh cabbage and packs in the probiotic microbes too. When a food possesses superpowers like, oh, a dose of good-for-the-gut bacteria, I can’t help but have
4 servings This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.
4 servings Fennel gets a whole new look when quickly blanched then dressed in a spicy-sweet gochujang sauce. Serve this simple Korean banchan alongside rice and a main dish like Red Wine and Soy–Braised
4 servings This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi. It’s often cooked in a traditional clay pot
The first time I was permitted to stay home alone, it was just me, basketball, and the best dinner ever. Okay, so I realize this might be the most obvious opening line for an essay in a food magazine,
By Alison Roman Like fresh farmstand berries in the summer, a platter of tropical fruit is winter's most perfect, effortless dessert. Welcome to Party Tricks, a monthly column in which bestselling cookbook
Valentine's Day recommendations and other thoughts from Healthyish editor Amanda Shapiro. Every week, Healthyish editor Amanda Shapiro talks about what she's seeing, eating, watching, and reading in the
A Bay Area–native on her guide to the black-owned businesses keeping the city’s spirit alive. I was born and raised in Oakland, went to college nearby, and moved to New York only a couple of years ago.
6 servings What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan. The longer you let them sit, more
La Copine is a gussied-up roadside diner in the heart of Joshua Tree. Here's how the close-knit staff built their desert home. According to Instagram, the high desert that surrounds Joshua Tree National
By Elaheh Nozari I know that it’ll never chop my finger off. My beloved paring knife would never betray me. A few weeks ago, after I had put on my coat and was about to leave for work, I went back into
We had big plans for Cookbook Club. Then life got in the way. Last week, we pulled out our favorite vintage dishware, stuffed mushrooms, and celebrated our sixth BA Cookbook Club with The Silver Palate
4 servings This hearty comfort food squash recipe is a twist on traditional eggplant Parmesan with fewer steps (there’s no need to wait around for the squash pieces to dry, plus you don’t have to fry but
By Alex Delany 7 reasons you should absolutely be cooking at home on the 14th. Did you just hear that? That was the sound of over a hundred million greeting cards being purchased, all adorned with illustrations
A flat bird is (usually) a good bird—except when you ignore the directions. Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter.
I had to check the label twice to make sure what was on my plate didn’t come from a chicken. The egg: versatile, protein-rich, great at any meal, for a snack, and don’t even get me started on its power
Makes about 2½ cups Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl. Use with Chicken and Cucumber Rice Bowls and/or Greens-and-Beans Sandwiches.
Makes about ¾ cup This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp. Use with Chicken and Cucumber Rice Bowls and/or Greens-and-Beans
2 servings Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all. March 2019Print Ingredients 4 leftover cooked chicken thighs (from Big Batch Chicken
2 servings (plus leftovers) Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week. Prep these thighs along with Chile-Garlic
Makes 3 cups Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups. If you’re in the habit of buying an iced coffee from a shop every
2 servings Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into. March 2019Print Ingredients 1 15-oz. can cannellini
4 servings This warming, comforting stew gets its spicy-funky flavor from a mix of kimchi, gochugaru, and gochujang. Soft slices of tofu are the traditional companion, but any vegetable or meat would good