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.
Cooking
The Perfect Thanksgiving Stuffing: There Will Be Corn Nuts
The cornbread base is oomphed up with corn nut magic dust for an extra hit of funky corn flavor.
Culture
Everyone at the Y Is Jealous of My Hot Pink Aperol Water Bottle
It’s my sole motivation for working out. That and my heart health.
Culture
More Prunes! More Prunes! More Prunes!
A case for juicy, sweet plums in everything you’re braising this fall.
Cooking
The Perfect Thanksgiving Mashed Potatoes and Gravy Have Arrived
It all comes down to Butterballs and MSG.
Culture
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.
Cooking
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.
Cooking
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.
Culture
Is It Ever Okay…to Ask the Restaurant to Turn Down the Music?
Solicited but questionable advice for your next dinner out.
Culture
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.
Culture
Is It Ever Okay...to Eat Week-Old Crab Curry at Work?
And more solicited (but questionable) advice for your next office lunch.
Culture
I Made the Mushroom Pasta. Now It’s Your Turn.
Two great new recipes, one great old one, and Jennifer Lawrence’s…wedding registry?
Culture
Make a Pitcher of Cosmos
A cocktail suggestion, a conversation with Sarah Jessica Parker, and more news from the BA offices this week.
Lifestyle
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.
Restaurants
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.
Restaurants
Don’t Call ‘Em Trash Fish
Consider the wolf eel, and three other species to start loving now.
Restaurants
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?