Our team loves sharing recipes and ingredients as much as we love cooking, which is what led us to start Cook with Bon Appétit, a subscription box that fuses all those things together. Whether you want to expand your weeknight cooking repertoire or level up your culinary techniques (and kitchen pantry), this box has it all.
Here’s what you get each month:
- Exclusive recipes: Cards for five delicious, easy-to-follow Bon Appétit recipes curated by our team. In your first box you’ll also receive a binder to store the cards and build your collection.
- Top-tier speciality ingredients: Essential spice mixes, condiments, sauces, and more—all Bon Appétit–approved. And we’ve included plenty of each so you can use them with the recipe cards, then experiment on your own.
- Special content, tips, and tricks: Free digital access to the vast recipe archives of Bon Appétit and Epicurious, plus an in-depth video filmed in the test kitchen of one recipe from each box.
In this month’s edition you’ll find Mike’s Organic Curry Love Red Thai Curry Paste, PEPPADEWⓇ Sweet Piquanté Peppers, The Spice House Ground Moroccan Coriander Seeds, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for more details, and visit Cook with Bon Appétit to subscribe. Happy cooking!
Illustrations by Bon Appétit
Just when you thought you didn’t need another hot chile product in your refrigerator door, along comes Tutto Calabria Crushed Calabrian Chili Peppers. Harvested in the southernmost tip of Italy, the fruity, funky, mildly sweet. and smoky peppers are lightly fermented before being bottled in olive oil and vinegar. Of course it makes a great condiment for pizza or eggs, and I also love it as a quick pasta sauce when mixed with butter and parm. But the vibrant relish really shines in Shilpa Uskokovic’s Ginger-Garlic Fire Cod—just don’t forget the cooling cucumbers and rice. —Joe Sevier, senior editor, cooking & SEO
Illustrations by Bon Appétit
I always keep red curry paste on hand. It’s great for making a cheater’s laksa on a weeknight and an easy way to turn leftovers into a reimagined dinner. Mike’s Organic Curry Love’s version is made in small batches, in Thailand, with organic ingredients like peppery, citrusy galangal, aromatic lemongrass, and dried red chiles. It’s a great way to quickly marinate chicken for grilling, and it adds rich flavor to senior test kitchen editor Shilpa Uskokvic’s Vegan Tomato Soup With Cashew Cream. —Urmila Ramakrishnan, associate director, social media
Illustrations by Bon Appétit
At this point, nutritional yeast should be considered a pantry staple in any home. It’s favored among plant-based cooks for the almost cheesy flavor it adds to whatever it’s mixed into, but it can serve as a versatile source of umami in pretty much anything, meat dishes included. That being said, we love using it in associate director of cooking Emma Laperruque’s Very Good Vegan Tacos, where it adds a savory depth to the dish’s main protein: soy curls. —Wilder Davies, staff writer
Illustrations by Bon Appétit
PEPPADEWⓇ Peppers are just the ticket when you have a salad or sandwich that’s missing…something. These small, sweet pickled peppers are perfectly crunchy and tangy with just a bit of heat to keep things interesting. I like to chop them up and throw them into a leafy salad, pasta salad, or tuna sandwich; they’re also great sliced up as a pizza or hot dog topper or kept whole and served as part of a charcuterie board. And they give the signature sweet-sour kick to former BA staffer Rick Martinez’s saucy Chicken Scarpariello. —Hana Asbrink, deputy food editor
Illustrations by Bon Appétit
The heady aroma of The Spice House’s ground coriander aroma might just transport you to somewhere sun-soaked. Made from the ground seeds of a cilantro plant, coriander’s soft, sweet citric flavor is often used in Indian, Latin American, and North African cooking. I love it in former BA staffer Zaynab Issa’s Afghan Pasta, where it gives a lift to the spicy meat sauce. —Sam Stone, staff writer
