Bon Appétit: Recipes, Cooking, Entertaining, Restaurants
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Chris and his Bon Appétit colleagues are here to answer all things back to basics.
The simplest flatbread you can make.
All four of us—three partners, one baby—have our food preferences. This dinner works for everyone.
Hugh Corcoran, the firebrand chef behind the Yellow Bittern, thinks we all deserve a longer lunch break. “Reorganize society so we can drink wine in the middle of the afternoon.”
Any variety of mushroom will love this glossy, tangy sauce.
Gochujang pork steaks, bulgogi short ribs, and all the banchan to go with them.
A culinary scientist’s tips for safely refreezing meat, produce, soups, and more.
Because those kids aren’t going to feed themselves.
Please, please don’t get more knives than you need.
The nostalgia-laden packaged treat has inspired creative interpretations at restaurants and bakeries across the country.
Muslim Americans are creating a cuisine that’s personal and quintessentially American
We tried 10 varieties, including creamy and crunchy, sweetened and unsweetened.
You’re one ingredient away from ethereal homemade flatbread.
You can make this gastropub staple of jammy eggs swaddled in sausage, then breaded and fried. We’ll show you how.
Steer clear of those unwieldy 20 piece behemoths.
I've worked in coffee for more than a decade and I've never used a better one.
Roasted fish and herby polow for Nowruz, easy stews and quick borani for every other night of the year.
If you think you hate canned tuna, you haven’t had the right canned tuna.
According to Bon Appetit editors and contributors who have tried them at home.
Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
No one has time for soft, low energy bubbles.
Like 10-minute peanut butter noodles, chocolate chipless cookies, and tater tot waffles.
A behind the scene tour from Creative Director, Caroline Newton.
Will they make your wine taste better? Maybe. Will they make your table look cooler? 100%
Like basil chicken stir-fry and chickpea salad.
Gingery chicken noodle, French onion ramen, and more comforting bowls.
Smoked ice, zero-waste innovation, and cocktail lore are just some of our favorite drinking trends.
Jesse and Shilpa are back with BA Bake Club. This month the duo tells us how to make a textbook Basque cheesecake imbued with the bittersweet flavors of tiramisu.
Some chefs and diners welcome the presence of well-behaved children at costly meals, but there are caveats.
And yes, you should own one even if you have a dishwasher.
Maybe you don't need that bulky, full-size blender after all.
Sushi is about as far from traditional Ukrainian food as you can get. Over the last 20 years, it's become central to the identity and cuisine of a country at war.
Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.
Expired doesn’t necessarily mean spoiled. Here’s how to tell the difference.
Complex dark roast coffee in a tube, gut-friendly instant oatmeal, two-minute seaweed soup, and more
Australian wine’s presence and reputation in the US is a story of boom and bust.
The duo behind hip-hop group Run The Jewels has built a reputation for its beer collabs. Now, they're setting out on their own.
This golden chicken broth starts with two parts roasted wings and one part poached legs, resulting in robust flavor with the tenderest meat.
It's time to ditch that grimy old knife block.
Tangy passion fruit and a smooch of vanilla, plus a side of bubbles.
Roast salmon with harissa, chocolate-stuffed macaroons, and matzo brei that goes sweet or savory.
Cans that looks so good and work so well you won't even notice them.
The list, which caters to foreign travelers, joins a crowded field of restaurant kingmakers who recognize top-notch dining in various ways.
Meal kit and delivery options for every kind of cook (and those who don’t want to cook at all).
Predestined to be the star of your next weekend hang or holiday brunch.
Test kitchen baking experts Jesse Szewczyk and Shilpa Uskokovic share must-make recipes and answer your burning questions.
Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.
Managing diabetes or just keeping your blood sugar in check? March's Feel-Good Food Plan is here to start your day off right.
In South Carolina, Black culinary entrepreneurs show how to build off history—not be bound by it.
Like chicken stir-fry, vegetarian Italian wedding soup, and tiramisu cheesecake.
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