According to Bon Appétit food director Chris Morocco, a great stainless-steel skillet “will never let you down.” You can use it to sauté, stir-fry, and braise. These pans are excellent for searing steaks, chicken thighs, and salmon fillets...
When you find yourself with an abundance of fresh herbs, or need to perk up a good—but could be better—roast or grain bowl, a green sauce is usually the answer. Spicy chermoula, tangy chimichurri, chunky salsa verde, and...
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...
On a recent Thursday my husband and I showed up at a cute bistro right when it opened. “You’re in luck!” the host said when we told her we didn’t have a reservation, then led us past a...
JS: The crust too.SU: Yes.JS: Yeah.SU: It changes the formation of the crust.JS: What about flour?SU: What do you mean? Oh-JS: So many people in the chat saying, "I like to butter and flour."SU: I mean, listen, I...
Step 1Pat 1 lb. large shrimp, peeled, deveined, dry with paper towels; season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and a large pinch of freshly ground pepper. Set aside.Step 2Heat ¼ cup extra-virgin...
At first glance, you could easily mistake these gluten-free vegan deviled “eggs” for their hen-laid counterparts. Created for the 2022 Met Gala, chef Lauren Von Der Pool cast boiled baby potatoes in the role of “vegan eggs” with...
I’m a stage in my life where a meal plan is the difference between a hot balanced dinner and a cold bowl of cereal. I’m also at the stage where meal planning means repeating the same dishes or,...
In the April magazine issue of Bon Appétit, we’re exploring dining destinations (looking at you, London), cruise port cities, and pizza across America. Your next travel itinerary is in our trusty hands. But if a trip is not...
I don’t consider myself a label whore, but when it comes to two very specific, unrelated categories—handbags and Dutch ovens—I kind of am.Since this is a food website, I won’t bore you with details about my collection of...
