Chances are, if you’re planning a trip to Mexico City, the most universal recommendation you’ll get is to have lunch at Contramar. Heed the call. The celebrated restaurant in the Roma Norte neighborhood is most famous for its...
This shockingly brilliant magenta frosting is more than just sweet thanks to blackberries, backed up by fresh lemon juice, that get cooked down to jam. Bagged tea is ideal here, as its fine texture effortlessly blends into the...
With Hotels With Great Taste, we’re pulling back the curtain for a peek at the “special sauce” that hotels use to create memorable, meaningful culinary experiences for their guests.During my stay at Sirikoi Lodge, I opened the front...
For stunning jelly desserts, patience is essential. That’s some- thing Thu Buser, a Brooklyn-based chef and culinary artist, learned at an early age as she watched her mother spend hours on batches of rau câu, a Vietnamese dessert...
Each month in Well Stocked, our staff shares unfussy recipe ideas that you can call upon any day of the week. Because yes, our editors love to cook, but sometimes we need to get dinner on the table...
The appliance also comes with a cork trivet, a lid holder, and a Y-shaped wood tool that’s perfect for scraping food from the edges of the pot.How is it different from a regular slow cooker?The Magnifique cooker is...
It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month...
You may recognize Diaspora Spice Co. by its tins, each one more colorful than the last: neon pink, glowing orange, bright turquoise. Beyond the labels are single-origin, hyper-fragrant spices: floral saffron threads from Kashmir, sticky vanilla pods from...
Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with...
We would never speak ill of pie, but there are so many other rhubarb recipes worth making when the slender, tart stalks come into season. You can roast them and spoon them over ice cream, yogurt, or a...
