Adam Rapoport
How to Master Frittata for a Crowd
Editor in chief Adam Rapoport shares his frittata game plan for entertaining in his weekly newsletter.
How I Turn a Pot of Beans Into a Week of Dinners
Editor in chief Adam Rapoport shares his bean strategy for making a pot on Sundays and repurposing them in multiple recipes.
Fall Is for Vegetables—Not Just Braised Meat
Editor in chief Adam Rapoport shares why fall shouldn’t be just about braised meat in his weekly newsletter.
A Dinner Party Isn’t Really About the Food
When the vibe is just right, what you eat is secondary.
Attention: It’s Finally Roast Chicken Season
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Summer Isn’t Over Yet, So Cook with This Summer Produce
In his weekly newsletter, editor in chief Adam Rapoport shares what to make in the last week and a half of summer.
This Easy Pesto Pasta Recipe Changed the Way I Think About Pesto
Pesto Trapanese is all I want to eat this September.
Follow These Rules to Make the Best BLTs
In his weekly newsletter, Adam Rapoport shares how to make as many BLTs as possible before summer ends.
The Grilled Chicken Technique Worth Fighting About
A weekly dispatch from Bon Appétit's editor in chief.
These Burgers Make Me Forget About Smash Burgers
A weekly dispatch from Bon Appétit's editor in chief.
Jonathan Gold Was the Food Writer Who Made Us Love Food Writing
Adam Rapoport on the Pulitzer-winning LA Times food critic, who passed away on July 21st.
Breakfast Should Involve Egg-in-a-Hole and Caprese
A weekly dispatch from Bon Appétit’s editor-in-chief.
Hummus Is the Secret to My Weeknight Entertaining
A weekly dispatch from Bon Appétit's editor in chief.
Claire Saffitz Makes All Your Favorite Baked Goods
A weekly dispatch from Adam Rapoport, Bon Appétit's editor in chief.
Come Hang Out with Us at Healthyish Homecoming!
Get your tickets for our festival in Brooklyn on June 9.
Jeff Goldblum Is the Van Gogh of Fro-Yo
The Jurassic World star takes a dab of every. single. flavor.
My Family’s Most Time-Honored Grilling Tradition Has Nothing to Do with the Food
It happens right before the grill is ready, when it’s all smoke and no fire.
I Have Feelings About Asparagus, and Yes, I Peel It
You have like, mere weeks of peak asparagus season. You need to spend it wisely.
"The Cheese Thing" Is Very Much a Thing, and Our Editor in Chief Is Obsessed with It
It's an unholy combination of cheese, pasta, and tomatoes, and you probably need it today.
After 18 Years at Bon Appétit, a (Kind Of) Goodbye to Andrew Knowlton
There are people who like to think they know what they’re talking about—and there are people like Knowlton, who make it their job.