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...
Ideal for wintery nights when there’s nothing better to do than stay home and make pasta, this recipe was designed to cram a significant volume of vegetables into each serving without becoming a salad. It’s also a good...
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...
What does “feel-good food” mean? It depends on whom you ask. That’s why each installment of our Feel-Good Food Plan—with delicious recipes and a few wild cards—is hosted by someone new. This month, our Test Kitchen editor Rebecca...
The nonalcoholic drinks category has expanded so much in recent years that it’s not uncommon to find a list of thoughtful, complex nonalcoholic beverages on a bar or restaurant’s cocktail menu—yes, even outside of the major cities. And...
When making mocktails, Gullickson is more concerned with enjoyment than perfection. “Don’t worry about making your drink perfect,” she says. “Worry about making it yours, and if you don’t have a specific ingredient, use what’s in the fridge;...
Nufs Single Serving Hot Honey PacksNufs have held steady as one of our all-time favorite healthy snacks for a while now and for good reason. The crackers, which are free of gluten, dairy, and seed oils, are just...
The dish: Samosa-Spiced BurgersAha moment: This recipe combines Oklahoma-style smash burgers (featuring onions frizzled in beef fat) with samosa flavors (like chile, garam masala, and mint), no spice-toasting required. It’s one of many smart combinations in the book...
I was today years old when I learned that carrots were originally (mostly) purple. Another thing that surprised me, a lifelong omnivore, recently? Vegan eating doesn’t have to mean seitan, bean soups, and grain bowls. It can be...
I love to cook—I even graduated from culinary school. But that doesn’t mean I always want to cook, especially weekday lunches. Too-healthy salads feel uninspired, but heavier dishes send me into an afternoon slump. A conundrum. So when...
