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.
These Luxury Anchovies Are So Good, I Eat Them Straight from the Jar
How do they get so plump and pink?
May’s Cookbook Club Pick Is BraveTart, One of the Greatest Dessert Books of Our Time
We’re throwing a cookbook club tea party and it’s going to be sweet.
Where Potatoes Pass From the Ice to the Sun
Next to one of Peru’s most astounding Incan ruins, perched 12,000 feet high in the Andes mountains, is a restaurant called Mil. I planned an entire trip around eating lunch there.
Make These Chicken Thighs This Weekend
And more useful tidbits, news, and food feuds from the week.
I've Became a Person Who Brags About Brussels Sprouts Tacos
I know. I know. But these vegetarian tacos are too good to quit.
What I’m Baking This Easter Weekend
And more from Alex Beggs’s weekly roundup inside the BA offices.
Joy, Pain, and Puke at the 2019 Hot Sauce Expo
The most fun—and hardcore—food convention I’ve ever been to.
Thoughts on Carrots, Caullini, and Jack Dorsey’s Drab Dinner
What's the new “it” vegetable? Let's find out.
For Easter Brunch or Any Spring Thing: Greens, Eggs, and Ham!
It’s easier than it seems to make these nests of creamy, dreamy greens with an egg cracked right in the center.
Dr. Sanjay Gupta Has Pretty Much Figured Out How to Live Forever
We interrogate the star of Chasing Life, who travels the world to find out how to live to a very ripe old age.
Our April Cookbook Club Pick Is Priya Krishna’s Fantastic and Fun ‘Indian-ish’
There’s no other spring cookbook with as much personality, point of view, and chaat masala.
The Slippery, Slimy Pasta That We Argued Over This Week
An unnecessary food feud, an inspiring love story from Kansas, and a field trip to David Chang's new Peach Mart.
Ice Water Salad Is the Make-Ahead Dish of Your Dinner Party Dreams
Keep your crunchy veg in an ice bath for hours and never frantically assemble a salad before dinner again.
How PEN15’s Anna Konkle Went from Waiting Tables at Prune to Wearing Fake Leg Hair
The star and co-creator of PEN15 learned her on-set leadership from chef Gabrielle Hamilton.
