Adam Rapoport
Party-Ready Italian Heros
Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.
We Can't Remember Life Before Fried Bread
Your morning toast is good. Fried bread is better.
What to Do with Your Leftover Christmas Ham Bone
How to turn that bone into a soup without making it too hammy.
Why "Healthy-ish" Is the New Paleo
It's not all pastas and pies at Bon Appétit. Most of the time, our staffers eat pretty darn healthy—just don't call us ascetic.
Adam’s Beef Stroganoff
Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.
Let's Remember What Thanksgiving Is Really About: Who Does the Dishes
According to editor in chief Adam Rapoport, the best way to give back this Thanksgiving is to help with the clean up.
How to Make the Best Smash Burger Ever
Our editor in chief's idea of a perfect burger is simple, and all you need is a skillet.
Dear Rosé, Sorry But I Need a Break. It Was a Good Ride.
Rosé wine, you were good while it lasted but it's time I moved on. It's not you, it's me. Actually, it is you, a bit.
Mission: Make Danny Bowien's Addictive Fried Rice at Home
The best fried rice doesn't need soy sauce—but you can't skimp on the oil (sorry).
Why You Should Be Grilling With Old-School Briquettes
For years, lump hardwood charcoal was the only thing we'd let touch our grills. Here's why our editor in chief is coming back around to old-school briquettes.
Adam Rapoport on His Favorite Way to Vacation (and Eat) on the Cheap
Our editor in chief's idea of a perfect summer day is neither expensive nor complicated.
These Are the Only Table Knives You Need (Yes, Even for Steak)
You don't need big, heavy steak knives for that big, thick steak.
The Rules of Summer (and What to Bring to a Pool Party)
When it comes to poolside partying, keep the food simple but delicious.
What Meat? This Salad Will Steal the Show at Your Next Barbecue
When editor in chief Adam Rapoport throws a barbecue, it's the salad—not the meat—that has people going back for seconds and thirds.
Grilled Cobb Salad
For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.
Hop a Ferry to Your Dream Lunch on the Waters of Italy's Stunning San Fruttuoso
Hop a ferry to your dream lunch in Italy's San Fruttuoso.
We Pissed Off the Catering Industry and We're Sorry
We goofed. We're sorry.
How I Learned to Embrace Easter (and Easter Food)
Plus Rapoport shares his favorite, simple way to dress the first asparagus of spring.
The Right Way to Make a Meatloaf Sandwich (Because There Is a Right Way)
Yes, there is a strategy when it comes to making a meatloaf sandwich.
How to Channel Daniel Boulud at Your Next Dinner Party
Bon Appétit's editor-in-chief Adam Rapoport learns a thing or two about how to cook like Michelin-starred chef Daniel Boulud at home.