Super Bowl Sunday means bold, indulgent appetizers built for grazing: crunchy, salty, cheesy, meaty, and just a little over the top. These are the snacks you eat with your hands, balance on your knee, and grab in the...
This is Starter Kit, a series where our editors share the food, drink, and kitchen essentials they recommend when you’re setting up from scratch. Here, Andrea Strong writes about everything you'll need to stock your kitchen—from protein shakes...
Welcome to Deep Dish, a weekly roundup of food and entertainment news. Last time we discussed Costco’s lawsuit against the Trump administrationSince he took up his post in President Trump’s cabinet as secretary of health and human services,...
This braised cabbage recipe is one of the easiest, most delicious ways to cook a humble ball of greens until it’s falling-apart tender. Cut into wedges, the cabbage chars before getting bathed in a broth made from spiced...
Like children, it’s impossible to pick a favorite bean. Chickpeas, however, certainly rank high on our list. They star in some of our favorite dishes: falafel, chana masala, pasta e ceci, and lest we forget, classic hummus (and...
Ice cream is my favorite food. I'll eat it no matter what season or flavor. Just give me ice cream that’s rich, creamy, and made with quality ingredients, and I’m happy. That’s why I own several ice cream...
On a scale from 1 to 10 I’d say my level of coffee-dependence is about a 5. I don’t suffer from the full-on withdrawals that some folks experience, but I am addicted to the routine of drinking coffee....
Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with...
Ideal for wintery nights when there’s nothing better to do than stay home and make pasta, this recipe was designed to cram a significant volume of vegetables into each serving without becoming a salad. It’s also a good...
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...
