Alex Beggs
Contributor
Alex Beggs, previously a senior staff writer at Bon Appétit, covered a wide range of topics for the brand, including everything you need to know about cherries, a column on questionable etiquette, and the reasons why crispy foods reign supreme. Her Thanksgiving feature, “Absolutely Perfect,” earned a National Magazine Award in 2020. Currently, she works as a freelance writer and cookbook co-author based in Ann Arbor, Michigan.
The Perfect Thanksgiving Mashed Potatoes and Gravy Have Arrived
It all comes down to Butterballs and MSG.
Angie Mar’s Cookbook Is a Giant Middle Finger to All Other Cookbooks
Cleavage, taxidermy, and dangling cigarettes. ‘Butcher and Beast’ is the cookbook that refuses to tone it down.
Our Nostalgic, Fancy, and Kinda Polarizing Cranberry Sauce Is Here
It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold and crowned with sugary orange zest and cranberries.
Everything That Goes Into Making the Absolutely, Positively Perfect Thanksgiving Turkey
The best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. Here’s why.
Is It Ever Okay…to Ask the Restaurant to Turn Down the Music?
Solicited but questionable advice for your next dinner out.
My Favorite American Pastime Is a Baseball Helmet Full of Nachos
The tray is not enough! The perfect serving size of nachos is in helmet form, and I will accept no arguments on this.
Is It Ever Okay...to Eat Week-Old Crab Curry at Work?
And more solicited (but questionable) advice for your next office lunch.
I Made the Mushroom Pasta. Now It’s Your Turn.
Two great new recipes, one great old one, and Jennifer Lawrence’s…wedding registry?
Make a Pitcher of Cosmos
A cocktail suggestion, a conversation with Sarah Jessica Parker, and more news from the BA offices this week.
The Low-Key Caffeinated Iced Tea I’m Drinking to Hold on to Summer
It’s made of yaupon leaves, the only caffeinated plant native to the U.S.
Steak and Martinis Are Forever. Dear John’s Is Ephemeral.
The Culver City restaurant has a two-year lease until the building is bulldozed. But that’s the whole point.
I’d Love a Blankie With My Meal, Thanks
We keep seeing plush, soft blankets at restaurants for chilly customers. What does it all mean?
Don’t Call ‘Em Trash Fish
Consider the wolf eel, and three other species to start loving now.
These Super Cool Puzzles Belong on My Table as Crucially as Food Does
I spent hours putting together a scene of a hand smashed into a cake, which is exactly how I want to spend my time.
