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...
There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table...
Chaat is a common welcome snack in South Asian homes, and for Barua it’s the ideal starter course. The dish relies on varied textures: a starchy base, crispy toppings, and tangy sauces or chutneys. This twist on French...
ON THIS WEEK’S episode of Dinner SOS, test kitchen director and host Chris Morocco is joined by cookbook author Jess Damuck to help Shivani level up her salad game.Shivani loves a big fresh salad and tries to serve...
This gingery chicken stir-fry was born from my persistent craving for Chinese takeout—and from my digestive issues. You might ask why I’d want to strip a dish of all the aromatic flavor that alliums (like onion and garlic)...
What does “feel-good food” mean? It depends on who 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 September, editorial operations manager Kate Kassin is...
Andrés further recalled how Harris once cooked a paella for him. “I may be the king of paella, but she was in charge,” he marveled. “When it comes to food policy, we got the right candidate.”Lakshmi fondly recalled...
Is it the maple syrup that makes fall desserts so comforting? The pumpkin purée? The pumpkin pie spice? The brown sugar? The caramel apples? It’s hard to pinpoint the answer, so maybe you (and we) should bake through...
Chef Feny identifies as a “snack person.” The owner of the dazzling Indonesian-Chinese restaurant Pasar in Portland, OR, grew up going to bustling morning and night markets in Jakarta with her mother and designed her restaurant to capture...
When I was 16, I worked as a prep cook at a local banquet hall. On rare occasions, the chef would take out his personal knife roll and let us slice crudités with something other than the dingy,...
