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.
You Wanted a Thai-Inspired Quick Main Dish? You Got It
Our readers asked us for a Thai-inspired recipe—so we made a quick and simple dish adapted from classic larb
Our Readers' Favorite Bon Appétit Recipes of All Time
We asked Bon Appétit readers which of our recipes they can't live without, and their answers ranged from sticky buns to Thai larb to braised short ribs. Here are 48 of your favorites.
Our Readers Asked Us for a Tart—and Tada! Here It Is
Our readers asked for a tart recipe: We made a sweet, nutty one with cherry jam and almonds.
The Most Common Mistakes People Make when Cooking Pork Chops
The 8 most common mistakes to avoid when cooking pork chops.
Our 20 Favorite #BAReaders Instagrams (So Far)
We're loving your #BAreaders photos on Instagram so much, we thought we'd share 20 of our favorites with the whole Internet.
5 Common Mistakes People Make when Cooking Lentils
Lentils can be taken to new levels if done well. Here's what most people screw up when cooking lentils.
The 11 Most Important Tweets from Cherry Bombe's Jubilee
Cherry Bombe's Jubilee featured panels and talks from influential women in food. Here are the 11 most important tweets from the awesome event
State Bird Provisions's Stuart Brioza Reinvents Seasoning with His 'Sour Salts'
State Bird Provisions is bringing salt to a whole new level—by dehydrating pickled and fermented ingredients and making them into bright, flavor-packed finishing powders.
Here's What You Told Us on Social Media This Week
What our readers told us on Facebook, Twitter, and other social media this week.
14 Smart Ways to Use Stale Bread
14 ways to use stale bread, from homemade croutons to breadcrumbs to stuffing.
The Best Way to Make Eggs, According to BA Staffers
From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.
The 6 Biggest Salad Mistakes—and How to Avoid Them
From underseasoning to overdressing, it's surprisingly easy to ruin a salad. Watch out for these 6 common mistakes, and you can avoid this sad fate
16 Sweets for the March Madness Sweet Sixteen
16 recipes for treats like cookies, cake, doughnuts, fudge, and more to celebrate March Madness's Sweet Sixteen.
How to Make Matcha, Japanese Green Tea, Step by Step
The ritual of making this fine-powdered green tea is a calming way to get your caffeine fix. Here's how to do it, with step-by-step instructions
Pat LaFrieda Thinks Like a Butcher, Cooks Like a Boss
Butcher Pat LaFrieda gives us some great tips for how to cook restaurant-quality meat at home
How to Make Toast So Awesome You Can Charge $4 a Slice
San Francisco's The Mill has transformed the simple breakfast staple into a $4 luxury item. Here's how you can make it (almost) as good at home
Check Out Our Awesome New Recipe of the Day Newsletters!
Our new daily recipe newsletters will get you better info on all things food than ever before.
Beat Your Vodka Hangover with More Vodka, Plus "Top Chef" Gets Sexist
A roundup of food news from around the Internet on March 11, 2014.
26 Light, Fresh Seafood Recipes for Spring
Delicate, green, springy flavors pair particularly well with seafood, so check out these 26 light recipes for ocean-dwellers like shrimp, clams, salmon, halibut, and more.
This Guy Tested 7 Ways of Cooling Down Chile Heat—and Lived to Tell the Tale
What's the best way to soothe chile heat? Amiel Stanek, our intrepid Guinea Pig, tests 7 methods, from yogurt to rice to... oil pulling?