Bon Appétit focuses on what's "now" in the world of food, drink, and entertaining, while still giving readers valuable cooking tools, tips, and most of all, recipes. This food lifestyle publication looks at life through the lens of food & cooking in, dining out, travel, entertainment, shopping and design.
Will Travel for Food
WHAT I’M LOVING • Gorgeous ceramics from Brooklyn artists
Sweet, Sweet Nostalgia
Family Meal • This month it is easy being green—thanks to spicy broccoli rabe noodles, an herby Dutch baby pancake, and more
Crispy Chicken With Za’atar-Olive Rice • Check the ingredients in your za’atar blend—if it includes salt you might not need to season with extra at the end. If it’s salt-free, season to taste
Herby Dutch Baby With Smoked Salmon • To beat the most air into your eggs and milk, both have to be at room temperature. Bring eggs up to temp fast by letting them sit in hot water
Skirt Steak With Scallion Thecha • Thecha is a spicy, garlicky green-chile-based condiment from Maharashtra in western India. Use it anywhere you want massive flavor
Gochujang-Sesame Noodles • Any noodles you have in your pantry will work here—even spaghetti. If broccoli rabe isn’t your thing, use broccolini instead
Mexico City • From 86-year-old institutions to nouveau mezcalerias, native son and restaurateur Santiago Pérez shows us around Mexico City
Personality Studies • At home and for distinguished clientele, Sheila Bridges grounds her interior design with a unique sense of place
Let Gin Be Your Guide • Take a mental trip to the highlands of Vietnam, Scotland’s Outer Hebrides, and more with a sip of these evocative hyper-regional gins.
A Life in Banquets • For me and my family, Hong Fu was one of the few places that truly felt like home
COMME UNE PARISIENNE • TRANSPORT YOURSELF TO THE STORIED STREETS OF PARIS WITH SIX BREEZY RECIPES FROM COOKBOOK AUTHOR REBEKAH PEPPLER
PEPPLER’S Paris • Rebekah shares where she eats, drinks, and shops around the city
BEEN THERE, ATE THAT • IN HIS NEW BOOK, THE COOK YOU WANT TO BE, ANDY BARAGHANI SHARES RECIPES INSPIRED BY HIS TRAVELS AROUND THE WORLD—AND THE TIPS AND TRICKS HE’S PICKED UP ALONG THE WAY
THE GEMS OF PIEDMONT • CHEF STEFANO SECCHI OF NEW YORK CITY’S REZDÔRA FINDS HIS INSPIRATION IN THE ABUNDANCE OF ITALY’S NORTHWESTERNMOST REGION
Secchi’s PIEDMONT • “If you’re going to explore the real Piedmont,” Secchi says, you’ll find yourself winding through roads “small enough that it can be hard to get two cars by at the same time.” (He’s happy to wait and let the Italians fly by.) That caution will be rewarded—from modern Piedmontese to nonna’s cooking, these are the places that keep Secchi coming back for more.
THE DESERT’S FRUIT • THE COACHELLA VALLEY MAY HAVE A MUSIC FESTIVAL, BUT IT’S ALSO HOME TO SOME OF THE WORLD’S BEST MEDJOOL DATES. THESE JUICY TREATS ARE SACRED IN ISLAMIC TEACHINGS AND ENJOYED OFTEN DURING RAMADAN AFTER A LONG DAY OF FASTING. WE LOVE THEM FOLDED INTO COOKIE DOUGH, CARAMELIZED IN A HOT SKILLET, OR MELTED INTO A HEARTY BRAISE.
BERRY FLUFFY • THIS RASPBERRY-FILLED CHIFFON CAKE IS INSPIRED BY THE LAYERED FRUIT AND CREAM CAKES THAT FOOD EDITOR SHILPA USKOKOVIC FOUND IN JAPANESE BAKERIES—LIGHT, AIRY, AND DELICATELY SWEET
Tea for Two Everyone • The world’s most popular flavored beverage comes from a single plant. It’s also thousands of years old, simple to brew (yet complex to sip), and probably languishing in your pantry right now. There’s a lot more to tea than big companies would have you believe—and a lot fewer rules than Downton Abbey suggests
Margaret Atwood’s Dream Dinner Party • The author of The Handmaid’s Tale and a new book of...