Danielle Walsh
Danielle Walsh is the assistant web editor at Bon Appétit, and has also written for New York Magazine's Grub Street. She loves Korean food, tacos, and whiskey, and is trying really, really hard to like sardines.
techniques
The Fruits of Your Freezer
Frozen berries rule--for smoothies, sure, but also for this rich, sweet polenta cobbler
Cooking
How to Make Irish Soda Bread That Isn't Terrible
Really, it doesn't! Deputy food editor Janet McCracken explains how to make it good enough to eat all year round, not just on St. Patrick's Day
Cooking
These Marcona Almonds Are Sweet, Savory, Salty, and Smoky
These Spanish nuts, sprinkled with smoked paprika and sea salt, are an addictive treat no matter what the season
Culture
Today's Food News
It's locusts, and they're kosher. Plus, Google Images on toast, Whole Foods cracks down on GMOs, and more in our daily roundup of food news
Recipes
How to Cook with Lucky Charms
As kids, we loved Lucky Charms. And as adults, we still do--mixed into everything from cupcakes and ice cream to...martinis. (It is St. Patrick's Day, after all.)
Cooking
What Do You Eat With Your Morning Coffee? Cake, Naturally
It's coffee cake! (Duh.) And we've got 5 sweet, crumbly recipes for everybody's favorite morning-time dessert
Cooking
How to Buy, Store, and Cook Chives, In Season in March
These delicate, oniony herbs are springing up in gardens everywhere. Here's how to buy, store, and cook with them
Cooking
Pork Sticky Rolls Recipe from Nothern Spy Food Co. in New York City
If you've ever dreamed of stuffing a Cinnabon with pulled pork (and honestly, who hasn't?), your mind is about to be blown
Cooking
How to Buy, Store, and Cook Scallions, In Season in March
They're scallions, and we've got everything you need to know about buying, storing, and cooking them
Culture
Today's Food News
Columbia students are hoarding the heavenly spread. Plus, 15 food emojis we wish existed, hospital food gets an upgrade, and more in our daily roundup of food news
Cooking
Brussels Sprouts
Brussels sprouts may seem like a weird choice for a stir-fry, but with heat, meat, and garlic, they fit right in
techniques
You Sank My Chocolate Cake!
Yup, and it was no accident! This confection is all about craggy edges, cracked surfaces, and rich, rustic charm
Culture
Today's Food News
An artist creates Pantone swatches for classic foods, a bathroom turns into a sandwich shop, a robot serves cocktails, and more in our daily roundup of food news
Cooking
Get Recipes from Your Favorite Restaurants with BA's RSVP Column
Our RSVP column lets you request recipes from your favorite restaurants--so what are you waiting for?
Culture
Today's Food News
The religious roots of the Filet-O-Fish, Coke's arduous journey around the world, Brits' arduous diets, and more in our daily roundup of food news
Cooking
A Wintery Pasta Soup with Chickpeas
Ditalini: the pasta that appeals to little kids and grownups alike
Culture
Today's Food News
An illustrator renders Star Wars characters as fruits and veggies. Plus, horse meat in your Cool Ranch Doritos taco and more in today's roundup of food news
Culture
How to Train Yourself to Enjoy Healthy Food, Freak Out Your Pizza Delivery Guy, and Make Your SodaStream Concoctions Boozy
The science and back story behind hacking this kitchen appliance. Plus, how to freak out your pizza delivery guy, get yourself to like healthy foods, and more in our daily roundup of food news