He and I palled around a bit back then. We hung out after hours sometimes, we had beers at Siberia Bar, and once, when we stepped outside to hail cabs home, the sun was rising. Over the years we had...
If a brownie and a cheesecake had a baby, it’d be these cream-cheese-stuffed brownie cookies. A combination of melted chocolate and Dutch-process cocoa powder gives the cookie dough a deeply fudgy texture. Bite in to reveal a soft...
Welcome to The Receipt, a series documenting how Bon Appétit readers eat and what they spend doing it. Each food diary follows one anonymous reader’s week of expenses related to groceries, restaurant meals, coffee runs, and every bite...
“Black garlic can make nearly anything taste good,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. Made by aging regular garlic in a warm environment for a few weeks, the resulting cloves are jammy in...
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.You might call this time of...
There comes a time in every cook’s life when they’re ready to move on from watermelon and barbecue. (It’s true.) A time when we start to crave fall recipes using butternut squash, sweet potatoes, and apples—yes, this is...
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...
As people who cook, eat, and write about food for a living, we know a thing or two about healthy snacks—as nebulous as the term healthy may be. Because of all of that aforementioned work-related eating, we’re constantly...
What does “feel-good food” mean? It depends on whom you ask. That’s why, each month, our Feel-Good Food Plan—with nourishing recipes and a few wild cards—is hosted by someone new. For August, deputy food editor Hana Asbrink is...
Step 1Partially fill a large bowl with cool water, add a handful of kosher salt, and swish with your hand to dissolve. Add 1 lb. small clams, preferably littleneck (10–12), scrubbed; let sit 15 minutes to expel any...
