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.

Cooking

Moroccan Chicken Stew Recipe

This one takes under half an hour to make

promotions

What Happened at Feast Portland Stayed in Portland (and on Instagram)

Some BA folks could hardly contain their iPhones

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Mini Shrimp Roll Appetizer

Make these tiny appetizers without having to decipher the tiny pictures

Cooking

Vegetable Lasagna Recipe from David Tanis

Sandwiched between pasta and cheese

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Quick and Easy Chicken Recipes to Cook After Work

These quick and flavorful recipes are life-savers after a long day

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11 Things to Do with Kale

There's more to this leafy green than the salad bowl

Cooking

Thermos Packed School Lunches

Send them off with something hot

Cooking

Farro and Parmesan Pie from Luce in Portland, Oregon

And we think it's a stunner

Culture

Party Like It's 5773

Ring in the New Year with our Rosh Hashanah Guide

Cooking

18 Awesome Butternut Squash Recipes

WINTER SQUASH!

Cooking

Back-to-School Sandwich Ideas

Send your student to school with one of these easy-to-pack lunches

techniques

Banana Tartes Tatin in Four Ingredients

Well, five if you count vanilla ice cream

Culture

What Carson Daly Eats for Breakfast

The radio and TV host dishes on his morning routine

Cooking

How to Use Stone Fruit Pits

They're more useful than you think

Culture

September 2012 Recipe Correction

For some, it's been the cake from you-know-where

Cooking

What You Should Be Cooking and What's In Season in September

'Tis the season for plums, eggplant, peppers, string beans, and grapes!

promotions

Want to Eat This?

You could, if you enter our Facebook contest

Cooking

What Chefs Cook at Home

Six pros share what they make when off duty

Cooking

Salmon Rillettes Potluck Appetizer

There's more to this spread than it may let on

Restaurants

The Perennial Plate Takes on the World

The intrepid couple is kicking off their adventure to see how the rest of the world eats