Adam Rapoport
You're Frying Your Eggs in Olive Oil, Right?
There's an art to the perfect olive oil-fried egg. Here's how to do it.
This Is 45: On Having Quiet Friday Dinners at Home
Thinking about staying in tonight? Adam Rapoport, Bon Appétit's editor in chief, shares his go-to weeknight dinner menu.
How to Cook Pot Roast, Without a Recipe
Pot roast (or pot au feu if you're being fancy) is one of the most satisfying winter dishes. Here's how to nail it, every time
Flip the Holiday Script: Make Gnocchi
In the December 2014 letter From the editor, Adam Rapoport talks about why he makes gnocchi during the holidays.
An Open Letter to Lynne Rossetto Kasper from Adam Rapoport re: Pumpkin Pie
Adam Rapoport isn't making pumpkin pie this year. Sorry, Lynne Rossetto Kasper (we still love you!)
Why We Celebrate Thanksgiving in July
It's true, we celebrate Thanksgiving twice—once in the heat of summer and then again in November. Here's how it all works in the test kitchen
Hosting a Dinner Party Is Essential, Fulfilling, and Worth the Effort
Rallying your friends together is essential and being a generous host is one of the most fulfilling things you can do.
What Being a Waiter Taught Me About Being Part of a Team
Editor in chief Adam Rapoport reminisces about his favorite job ever (well, besides this one): tending bar in D.C. Here's why he loved it—and what he learned
Hôtel Relais Saint Germain, Paris, France
With your stay, you’re guaranteed a dinner reservation at the hotel's tiny, lively, quirky, utterly delicious—and extremely exclusive—ground-floor bistro.
Don't Cook in August, Says Our Editor in Chief
When it’s August and produce is this sweet and this fragrant, the last thing Adam Rapoport wants to do in the kitchen is cook.
How 'Una Carne Asada' Can Change the Way You Cook
How some grilled meat and a couple of awesome salsas taught editor in chief Adam Rapoport new ways to approach summer cooking
Summer at the Bon Appétit Offices: Hard Work, with Just a Little Booze
At Bon Appétit, we're working all summer to make an awesome magazine (and website). But come Thursday afternoon, we're cutting loose with beer on ice
Our Boss Adam Rapoport Ate Crazy Well in Jackson Hole—Here's Proof
Editor-in-chief Adam Rapoport, did a week's vacation in Jackson Hole—and ate really well. Here's the Instagram trail of his tastes
On the Beauty of Going Big with Your Dinner Party Menu
Bon Appétit editor-in-chief Adam Rapoport reflects on the beauty of an ambitious dinner party menu
Inside the (Very Active) Mind of Bobby Flay
On the eve of his newest and most ambitious restaurant project—Gato, in New York—Bobby Flay schools us on all the little things, from the power of lemon zest to why a smoking-hot skillet is a cook’s best friend
Eating, Drinking, Talking: On the Importance of a Regular Meal with Friends
Bon Appétit editor in chief Adam Rapoport remembers the Guy's Lunches his dad once hosted, and muses on the value of meals with close friends
Bobby Flay's Tips for Building the Perfect Burger
From patty size and fat content to "crunchification," Bobby Flay's advice on cooking the perfect hamburger
How Bobby Flay Cooks with Chile Peppers
From jalapeño alternatives to the use of honey and maple syrup, how chef Bobby Flay uses chile peppers in his cooking
Bobby Flay's Rules for Cooking Porterhouse Steak
Bobby Flay tells us how to achieve the mythic Peter Luger–style porterhouse at home. And, yes, butter is half the answer
How Jimmy Kimmel Throws a Super Bowl Party
For the Jimmy Kimmel, throwing the ultimate Super Bowl party means hot nachos, frozen margaritas, and a TV as big as a football field