Amiel Stanek
Contributing Editor
Amiel has worked at Bon Appétit in some capacity since 2012(!)—a sentence that makes him feel very old indeed. In that time, he has focused primarily on writing and editing service-driven cooking content across all platforms but has also developed recipes, penned travel guides, and hosted more than a few videos. These days, he mostly works on the Basically section of the print magazine and helps to report BA’s annual Best New Restaurants package. He has worked as a line cook, caterer, private chef, and in various other kitchen roles since he was 18, and is currently the culinary director of Moonburger, a plant-based fast food restaurant in Kingston, NY. Amiel lives in the Hudson Valley with his wife, Lauren, their snaggle-toothed puggle, Chunky, and more than a few jars of bubbling ferments.
Happy Campers: How to Eat & Drink (Very) Well in the Great Outdoors
The smell of bacon sizzling, a mug of (truly good) coffee as you roll out of your sleeping bag. It’s not just romantic, it’s our birthright as Americans. Oh, and it’s delicious, too. Pack up the wagon, we’re going camping.
This Simple, Homemade Spice Blend Is the Only Seasoning You Need in Your Pantry
When chefs need a shortcut to deep flavor, they go to spice master Atef Boulaabi. The expert shows how to make your own custom blend at home.
Behold: The (FREE!) Bon Appétit Grilling App!
We've got a brand new grilling app, and we're stoked.
Why You Should Make This Pickled Beef Recipe Immediately
This pickled beef recipe is a sleeper hit and just really amazingly good.
Put Butter in Your Pesto, and More Cooking Tips From the Winner of Bravo's 'Best New Restaurant'
What can you learn from a real live Italian chef? A lot, when it’s Paolo Dorigato, the charmer behind Dolce Italian in Miami. The winner of Bravo's "Best New Restaurant" takes us to school.
That Time I Traveled by Train Like it Was 1959
What it's like to travel from New Orleans to Chicago in a vintage 1950s Pullman railcar.
Traveling (and Partying) Across the Country in a Vintage 1950s Pullman Railcar
What it's like to travel from New Orleans to Chicago in a vintage 1950s Pullman railcar.
9 Mouthwatering Sandwiches to Eat Like a Local, No Matter Where in the World You Are
To truly eat like a local no matter where you are in the world, you’ve got to try their version of stuff stuffed into other stuff—yes, we mean sandwiches.
Be a Rebel: Cook Your Vegetables to Death
There's something really wonderful about cooking vegetables for a very long time. If you know how to do it right, that is.
Cooked-to-Death Vegetables
We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.
Daniel Boulud Hosts the Dinner Party of All Dinner Parties
Daniel Boulud cooked a showstopping dinner in the BA Kitchen, complete with whole lamb, a crayfish tower, and more.
Chefs Share Their Wedding Food Stories
Good food at a wedding is possible. We talked to six of our favorite chefs to find out how they managed to make food an important and memorably delicious part of their big day.
How to Use Flavorful Homemade Pickled Seeds to Boost Any Dish
Zippy brined seeds are the perfect accompaniment to rich pastas, meats, and any dish that needs a little oomph. We show you how to make your own and use them in everything.
Homemade Pork Rillette: One of the Awesomest (and Easiest) Holiday Party Foods to Make
Not into giving cookies for the holidays? Give pork instead.
Rustic Pork Rillette
The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.
How to Drink (and Eat) Like a Russian on New Year's Eve
Vodka, caviar, blinis, pickled beet eggs, and a retro shrimp salad: What more do you need on New Year's Eve? Celebrate like the Russians do—in style.
How Chef Alex Bois Creates Some of the Country's Best Bread and Bagels
Chef Alex Bois is churning out some of the country's best bread and bagels. We get a look inside his process
Making Powders at Home Is Simple—Do It!
These prismatic powders from Bar Tartine are great for DIY obsessives