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
I Gave In and Got the Reusable Paper Towels
They're cute and eco-friendly but are they up to the task?
Culture
Hidden Inside This Brisket Recipe Is an Incredible Scallion-Peanut Sauce
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Culture
My 3-ingredient Lifesaver Is Called Minimalist Chile Crisp
I snuck it out of an Andy Baraghani recipe. Thanks Andy!
Culture
Still Thinking About Stanley Tucci’s Negroni
Should this classic drink ever be shaken? Let’s ask an expert.
Culture
Tomato Paste Will Get You Far in This World
At least as far as the next bowl of vodka sauce is concerned.
Cooking
This Cocktail Is Called the Rattlesnake, and That’s Reason Enough to Make It
Other reasons include: whiskey, lemon, and that foamy top.
Culture
I Used Up Random Rice and Made BA’s Best Risotto
Plus more bits and bobs from the week at Bon Appétit.
Culture
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.
Coronavirus
Is It Ever Okay...To Hide Special Treats from Your Roommates In Isolation?
Questionable etiquette for trying times.
Cooking
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.
Culture
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.
Shopping
There Are Millions of Ways to Use Fish Sauce, Which is Great Because It Never Goes Bad
Bring on that umami razzle-dazzle.
Culture
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.
Culture
11 Crafty Cooking Tools Claire Saffitz Has Rigged on Gourmet Makes
From a blowtorch Reese’s smoothing devise to a….potato?
Culture
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.
Cooking
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.