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.Having a good, reliable mug cake...
I lived most of my 20s eating overcooked scrambled eggs. No one taught me to never turn up the burner past three. No one taught me how transformative a big chunk of butter could be. I didn’t know...
AS: I'm like, "This is dinner in most places."CM: Yeah. This is it. This and a glass of wine.AS: This is crazy. Yeah.CM: Okay. Number one is gordal.AS: Gordal, and whatever. I'm sure this is going to change...
At the dawn of the new millennium, science was turning a corner: US researchers cracked the human genome; a biotech company successfully cloned five piglets; and McDonald’s started serving salad in a cup. McShakers were a revolutionary innovation...
The best steak salad recipes transform seemingly disparate elements—crisp greens, brawny beef—into cohesive, craveable dishes. They run the gamut from casual weeknight cookout fare to elegant dinners you’ll want to whip up for your most discerning guests. And...
The 35th annual James Beard Awards took place this past weekend at Chicago’s Lyric Opera House, anointing the latest round of chef and restaurant winners during a red carpet event that is arguably the biggest night for chefs...
Whether the package you pick up from the grocery store bears the name powdered sugar, confectioners’ sugar, icing sugar, or 10x, the contents inside are all the same type of sugar. This delicate, ultra-fine powder is a kitchen...
VanHoose keeps it in her fridge overnight, allowing the coconut cream to separate from the water, and then stores each element separately. She uses the liquid in smoothies and adds the cream to coffee, greens (for a play...
When the coating of my last nonstick pan began to peel away, I knew it was time for a change. I’d initially picked up a set of nonstick pans for omelets and soft scrambles, but before long the...
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...
