Every 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
4 servings Mushrooms take the place of the traditional cured pork in this vegetarian carbonara recipe—but fear not, the dish does not lack depth of flavor! A deep browning on the mushrooms, coupled with
If you grew up during the ’80s and your mom (or dad!) read magazines like Bon Appétit, then there was a 99.99 percent chance that you grew up with Chicken Marbella. It was the chart-topping recipe from
I’m going to level with you: I’m not a “tea person.” I don’t frequent modernist tea shops with sans serif menus, I don’t sip Earl Grey while completing a crossword in bed. I am, however, a cold person.
4 servings We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead. The meat is marinated and
Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Never have I ever made this linguine recipe right. I’ve cooked it on more occasions than I can
Think you have a food allergy? Join the party. Nearly 20 percent of adults in the U.S. think they’re allergic to one or more foods, but research published earlier this year found that about half of them
“[L]andscapes are cultures before they are nature—constructs of the imagination projected onto wood and water and rock,” Simon Schama wrote in 1995. In 2019, the quote appeared in the introduction to Berger’s
To find Samin Nosrat, I drive northeast out of Palm Springs, past armies of wind turbines, sagging curio shops and Dollar Generals, cholla cacti and Seuss-like Joshua trees, and into what people here the
The 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
You know how some people don’t mind being surveilled and have given over all of their secrets for the sake of a digital personal assistant who can keep track of your grocery list, turn off the living lights,
Every 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
Most of the time when I throw a dinner party, I put out a roll of paper towels in the middle of the table—an effective way of supplying my guests with something to wipe food off of their faces and hands.
There’s this romantic idea that a truly great homemade tomato sauce requires hours of gentle simmering to be even remotely noodle-worthy. If you want spaghetti and red sauce on a Wednesday night, well,
Every 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
I grab a menu at the bar. I see a list of twelve cocktails. I see two types of tea. I see sparkling water. I see Coca-Cola. “What drinks do you serve without alcohol?” The bartender points me back to list,
From his perch at the lustrous wood counter at Kosaka, Jonathan Wigser plucks a pillow of rice from the slate slab before him. It was placed there moments earlier by one of the restaurant’s somber-faced
Makes about 4 cups For croutons that look ordinary but have big flavor, we borrowed a tip from Kindred in North Carolina, where they steep hunks of bread in herb-infused butter before toasting. Here, toss
4 servings This riff on the classic dish swaps paneer out for salty chunks of feta. And while feta and spinach is an iconic combination, mozzarella or even tofu cubes are also great here. Do seek out umami-charged
4 servings Our homage to the towering greens at NYC’s Via Carota, this salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy
4 servings Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner. We recommend serving it with a simply dressed salad for the adults: Bitter greens and a bright acidic will
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 been cooking, restaurants he's been eating at, and It
4 servings Salad for dinner? No, we're not kidding. Eggs and roasted sweet potatoes make this salad recipe a full meal, not a sidekick. Feel free to swap in whatever protein (like chickpeas, rotisserie
4 servings If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater. In place of the rich, fatty broth, there’s delicate and lemony soup brimming with asparagus and pea shoots.
4 servings Saltimbocca literally translates to “jumps in your mouth"—so yes, it's extremely flavorful. The combination of prosciutto and sage is a classic that pairs with just about any side or salad.
4 servings For shaved veg salads with the coldest crunch, submerge the cut roots and tubers in a big bowl of icy water. Instead of oxidizing or drying out, they'll get even crisper as they soak. The best
4 servings We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird. This recipe harnesses their power by using the fat that renders
Makes about 2 cups Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned. April 2019Print Ingredients 8 small shallots,
4 servings It's never a bad move to cook chunks of potato underneath a chicken as it roasts. But here, we boil Yukon Golds and tear them into craggy pieces: It makes for tender, buttery pieces that can
Makes 6 What makes these tangy yogurt sandwiches so addictive is chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos. Watch Priya Krishna, who