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.
From the Editor • Here I’m debuting a new take on my editor’s letter: I’ll be sharing what’s on my mind, including my own cooking dilemmas, which the BA test kitchen will help me tackle
What I’m Loving • The apron that finally got me to wear an apron
COOK WITH US ON YOUTUBE
Table Talk • RESTAURANTS, TRAVEL, and FOOD FOR THOUGHT
A Little Tart • Bright, bracing, and as reliable as they are exciting, vinegars are true pantry superstars
Why Have One Dip When You Can Have Seven? • Layers of creamy cheese sauce, smoky refried beans, and all the extra fixings to satisfy your Super Bowl crowd
Veggie Tales • At Morchella in Portland, Oregon, chef-owner Cameron Dunlap obsesses over vegetables. It shows in this sweet-savory celery root dish
Meatless Mains • QUICK AND EASY WEEKNIGHT MEALS
ARROZ VERDE WITH SPICED MUSHROOMS • Torn mushrooms take on a meaty quality when crisped and seasoned with cumin and paprika
CABBAGE QUICHE WITH APPLE-RADISH SALAD • The best accompaniment to a custardy quiche like this one, filled to the brim with caraway-scented cabbage and leeks? A crisp salad dressed simply with olive oil and apple cider vinegar
CHIPOTLE CAULIFLOWER TACOS • Everything tastes better on a tortilla, including tender, crispy cauliflower roasted in smoky chipotle adobo sauce
UDON WITH STIR-FRIED PEPPERS AND ONIONS • Thick, chewy udon noodles—either fresh or frozen—make a delightfully quick-cooking base for tender vegetables and a sambal-spiked sauce
Thinking Outside the Box • For renovations on a budget, Shannon Tate-Giordano reimagines the everyday Ikea kitchen
DOORS TATE-GIORDANO ADORES • The designer shares her tips for selecting the right Semihandmade fronts
Caramel Crush • A sea-salt-kissed caramel apple snacking cake perfect for keeping cozy all season long
High Spirits • As recreational cannabis goes legal in more and more states, more and more Americans are consuming the plant in a whole new way
Life of Pie • Domesticity is a many-layered thing, just like my grandmother’s fried pies
EVOLUTIONS, NOT RESOLUTIONS • For associate food editor ZAYNAB ISSA, refreshing her approach to cooking in the new year is an opportunity to breathe new life into the dishes she loves most
Seeking Balance • On the heels of opening one of the country’s most buzzed-about restaurants—Kann in Portland, Oregon—chef Gregory Gourdet shares home-cook-friendly recipes as nutritious as they are flavorful
BRIGHT SIDE • When dreary days and bummer winter produce get her down, Kendra Vaculin cooks her way out of a funk with vibrant, bracing citrus
SIZZLE, DRIZZLE, DRESS, DOUSE, DIP • These sauces aren’t backup singers—they’re the main act. Give them a whirl and transform plain protein or veg into a standout weeknight meal
HOW TO BUILD A BETTER SMOOTHIE • A smoothie seems like such a simple thing…until you’re staring at an empty blender. For too long, I thought I could throw in whatever I wanted and end up with something delicious, only to gulp down another glass of weird, chunky glop. Turns out, smoothie best practices are the real deal and following them yields consistently good results. To amp up your fruity morning mixture or mean, green afternoon pick-me-up, take these tips and tricks to heart—and to your fridge, freezer, and pantry.
Robin Standefer Sets a Glamorous Table • We’d expect nothing less...