Healthy cooking doesn’t have to be complicated. In fact, often the simpler it is, the better it tastes. In Good for You, Test Kitchen editor Rebecca Firkser shares feel-good recipes for any day of the week.A sandwich is...
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.Also known as le Parisien, a...
Welcome to Open Tab, a weekly roundup of the news, gossip, and stories that have stayed open in my tabs all week. Last time we covered Gen Z’s rising alcohol consumption rates.We’ve officially entered that moment in summer...
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...
If your ideal corn pudding lands somewhere between cheesy corn casserole and cornbread, this version delivers. A box of Jiffy corn muffin mix gives it just enough structure, while canned corn, sharp cheddar, sour cream, and heavy cream...
42. Haemul pajeon (Korean Seafood Pancakes) crisp up beautifully in a skillet the next day, but also delicious cold. Pack the soy dipping sauce separately. 🫙 ❄️ 🔥43. Green chutney chicken tucked into warm pita, wrapped in naan,...
I spent a decade piecing together my dream kitchen in a modest Midwestern bungalow—or as close as I could get with a limited budget and a husband who was averse to renovations. I managed to replace the sink...
Conveniently made with shredded rotisserie chicken, these no-cook, fresh summer rolls are a delightful lunch or dinner, especially on sticky summer days. If you’re feeding a crowd, double the ingredients and set it all up as a DIY...
Is there a nut more versatile than the almond? Whether you’re reaching for almond flour to make a gluten-free dessert, blending whole almonds into butter (or homemade almond milk!), or topping a piece of fish with toasty slivered...
I know crackers made from chicken breast sound bizarre, but hear me out. Our team has been longtime fans of Wilde's protein chips, so I was excited to see the brand turn its signature chicken-and-egg-white base into Cheez-It-style...
