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.
Hidden Inside This Brisket Recipe Is an Incredible Scallion-Peanut Sauce
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
My 3-ingredient Lifesaver Is Called Minimalist Chile Crisp
I snuck it out of an Andy Baraghani recipe. Thanks Andy!
Still Thinking About Stanley Tucci’s Negroni
Should this classic drink ever be shaken? Let’s ask an expert.
Tomato Paste Will Get You Far in This World
At least as far as the next bowl of vodka sauce is concerned.
This Cocktail Is Called the Rattlesnake, and That’s Reason Enough to Make It
Other reasons include: whiskey, lemon, and that foamy top.
I Used Up Random Rice and Made BA’s Best Risotto
Plus more bits and bobs from the week at Bon Appétit.
So You Want to Get Into Homemade Pasta
Making your own pasta is cheap, fun, and there’s a huge reward. Here’s how I dove in, arms flailing.
Is It Ever Okay...To Hide Special Treats from Your Roommates In Isolation?
Questionable etiquette for trying times.
My 5-Step Guide to Learning How to Cook
If you’re starting to get into this whole cooking thing, please don’t start with a salad. I’ve got some better ideas.
Everyone’s Making Baked Potatoes Right Now
The stats are in and our perfect baked potato recipe is topping the charts. Also: a bidet debate.
There Are Millions of Ways to Use Fish Sauce, Which is Great Because It Never Goes Bad
Bring on that umami razzle-dazzle.
Banana Bread, Comfort Me, Dammit!
I’m baking with the random flours I’ve accumulated, plus, what the rest of the BA staff is excavating from their pantries.
11 Crafty Cooking Tools Claire Saffitz Has Rigged on Gourmet Makes
From a blowtorch Reese’s smoothing devise to a….potato?
Sing Alongs and Tagalongs: What Goes Down on the Set of Gourmet Makes
I spent five blissful days behind the scenes on Gourmet Makes as Claire Saffitz baked Girl Scout Cookies.
You Might Have Everything in Your Pantry to Make Tahini Brownies This Weekend
Plus a photo series called “regular-sized people, over-sized food” and more from the Beggs newsletter.
Some Small News of No Consequence
Tidbits and silliness and pointless arguments from the week at the Bon Appétit offices.
17 New Hard Drinks the World Isn’t Ready For
Where will we go when the spiked seltzer runs dry? I have some ideas.
The Back Massager That My Coworkers Always Steal
“Feel better and save money” is Thera Cane’s slogan, and now it's my slogan too.