Our favorite food shows aren’t just about food—they’re about the stories and people who make the kitchen feel like a stage.If you’re seeking good TV to devour over the holidays, these are the shows that Bon Appétit’s editors...
We’ve nearly made it to the finish line of 2024—an occasion worthy enough to merit a toast in its own right.Over the last year, we’ve seen our fair share of drinking trends, from the continued dominance of energy...
This is a great time to dig your nice candlesticks out of storage and break out a real (or faux) silver platter. I add balloons to mark my front door and set the vibe so my guests know...
Whether you’re new to cooking with tempeh, you grew up eating it as part of your regular rotation, or you got here because you’ve had one too many pan-fried or baked slabs of the stuff soaked in coconut...
Your dinner is planned, your guests are invited, and your playlist is set. But what are you going to offer everyone milling about while you finish the roast? Fussy bites are not the move when you’re taking care...
Often, stir-fry recipes solve a particular problem: When you look into your refrigerator and see nothing but odds and ends—a little old rice here, a bit of steak there, some veggies in the crisper drawer—a simple stir-fry can...
Originally known as a Whiskey Cocktail, the old-fashioned is a timeless drink that never goes out of fashion. In its early days, an old-fashioned cocktail might be crafted with brandy, gin, or practically any liquor. But if you...
Caviar-loving diners might recognize the name Tsar Nicoulai. You can find caviar from the California farm at Ju-Ni’s omakase counter in San Francisco, on the tasting menu at Brutø in Denver, and at New York’s Sip & Guzzle,...
We’d love it in: A zingy Whiskey Sour, a warming Amaro Hot Toddy, or a classy Boulevardier?Photograph by Scott Semler, Food Styling by Rebecca Jurkevich, Prop Styling by Maggie DiMarcoThe All-Around Favorite: Michter’s US1 Kentucky Straight BourbonRemember that...
4. LEFTOVER WONTON FILLINGLast night I made eggplant wontons. For the stuffing I baked the eggplants, scooped out all the flesh, and seasoned it with soy sauce, chili crisp, and an Asian sofrito (chile, garlic, ginger, and scallion...
