Tuesday, July 23, 2024

Summery Meal Planning with the Cook with Bon Appétit Box

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Our team loves sharing recipes and ingredients as much as we love cooking, which is what led us to start Cook With Bon Appétit, a monthly subscription box that fuses all those things together. Whether you want to expand your weeknight cooking repertoire or level up your culinary techniques (and kitchen pantry), this box has it all.

Here’s what you get each month:

Exclusive recipes
Cards for five delicious, easy-to-follow Bon Appétit recipes curated by our team. In your first box you’ll also receive a binder to store the cards and build your collection.

Top-tier speciality ingredients
Essential spice mixes, condiments, sauces, and more—all Bon Appétit–approved. And we’ve included plenty of each so you can use them with the recipe cards, then experiment on your own.

Special Content, Tips & Tricks
Free digital access to the vast recipe archives of Bon Appétit and Epicurious, plus an in-depth video filmed in the test kitchen of one recipe from each box.

In this month’s edition you’ll find Fly by Jing’s Sichuan Chili Crisp, New York Shuk Preserved Lemon Paste, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for more details, and visit Cook With Bon Appétit to subscribe. Happy cooking!

Fly By Jing container

Inspired by Chengdu’s fly restaurants, Fly by Jing’s chili crisp is transformative. I spoon the Sichuan condiment on scrambled eggs and cold noodles such as Chicken Noodle Salad With Spicy Peanut Sauce from deputy food editor Hana Asbrink. Thanks to fermented beans, mushroom powder, and seaweed it has an endless umami. And the smoky-tingly heat from chiles and Sichuan peppers will keep you coming back for more. —Emma Laperruque, associate director of cooking

New York Shuk Preserved Lemon Paste

This is for citrus heads. The condiment has two to three lemons blended into each jar, with salt, giving it a savory punch. The beauty of New York Shuk’s preserved lemon paste is how it does double duty—chopped peel and juice in one. It’s delightful mixed with seltzer or stirred into a buttery vinaigrette to top senior test kitchen editor Shilpa Uskokovic’s Black Bass With Preserved Lemon–Pistachio Sauce. —Kate Kassin, editorial operations manager

Spice Walla seasoning on a white background

Throughout South Asia many families craft their own garam masala, ratios and ingredients fiercely guarded. My blend of choice is from Spicewalla; it’s warm, citrusy, and versatile, perfect for everything from stewy chana masala to grilled vegetables. Just a sprinkle is a shortcut to deep flavor. I rely on this garam masala in former BA staffer Rachel Gurjar’s Lamb Keema Tacos, my go-to recipe when I need dinner in 30 minutes. —Mallary Santucci, culinary producer

Image may contain Food Kale Leafy Green Vegetable Plant Produce and Vegetable

These seaweed snacks are delicious on their own and even better as a topper. They’ve got the right amount of salt and an auditory crunch, plus the neat packaging means you can easily fit a couple in your bag and eat on the go. In the kitchen these seaweed snacks add extra umami and texture to any recipe and even improve on the classics like recipe developer Eric Kim’s Alfredo-esque Creamy Bucatini With Roasted Seaweed. —Julia Duarte, designer

Maille Squeeze Dijon on a white background

Maille Dijon Original Mustard

If you’re going to use Dijon mustard, it should be Maille. The French mustard producer’s recipe dates back to the 1700s and continues to be a pantry staple for a reason. It has the ideal balance of sweet, tangy, and spicy and a luxuriously creamy texture, perfect for spreading on sandwiches and mixing into marinades, as well as Hana Asbrink’s Spicy Caesar Potato Salad. —Carina Finn, commerce editor

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