Some of the best meals I’ve had this year were during my summer trip to Italy. I was blown away by Piazza Duomo Alba, a 20-year-old restaurant with charming pink walls and frescoes by artist Francisco Clemente. Chef...
Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Brown butter, smoked paprika, and garlic create a sauce that makes a big impact with no extra ingredients. Its success is twofold: First, make sure to...
Chez Panisse, the Bay Area restaurant where Samin Nosrat trained, has a reputation for being fanatical about seasonal produce. And while she acknowledges that she isn’t as fanatical as she once was (“Sometimes I make baba ganoush in...
Preparing and hosting a literal feast is hard enough without scouring the internet for the best Thanksgiving recipes—so we’ve done the work for you. From classic roast turkey, cranberry sauce, and marshmallow-topped sweet potatoes to modern sides and...
Known as pan de elote or pastel de elote, this sweet Mexican cornbread—some might even say corn cake—is a staple on the dessert menu at Komal in LA, one of our Best New Restaurants of 2025. Chef Fátima...
It's Preptember here at BA and that means we're bringing some of our favorite tools and tricks for meal prep, storage, and those all-important back to school plans.The best kids' water bottlesThe very best kids' water bottleHydro Flask...
Anchovies aren’t shy, but that’s what makes them great. Wonderfully briny and particularly savory, these tiny fish pack potent flavor. They play a starring role in dishes like Caesar Salad, enriching the creamy dressing with a deep umami taste. In pantry-friendly...
My go-to is the Coconut Curry Chickpeas, a Malaysian-inspired curry with ginger, galangal, lemongrass, and Makrut lime. I warm it up with frozen cauliflower and peas, then spoon it over rice or garlic naan if I have some...
Before boarding a plane, I tend to opt for bland and uncontroversial food—namely, a very beige sandwich, bagel, or wrap that runs minimal risk of unsettling my stomach mid-flight. Such fare is not hard to come by at...
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...
