Skip to main content

Dawn Davis

Editor in Chief, Bon Appétit and Epicurious

Dawn Davis is the editor in chief of Bon Appétit and Epicurious. She writes a monthly newsletter for BA, You’ve Got Time for This, and oversees the Dream Dinner Party column in the magazine, for which she interviews notable public figures about what they’d serve at their ideal dinner party. Prior to joining Condé Nast, Davis worked in book publishing. Formerly vice president and publisher of 37 Ink, an imprint of Simon & Schuster she founded, Dawn is an award-winning publisher and storytelling advocate. For over two decades, she championed and elevated underrepresented voices, publishing many of them onto the New York Times Best Seller list. Her interest in food and restaurants also led her to write If You Can Stand the Heat: Tales from Chefs and Restaurateurs, which profiled some of the most dynamic and prolific chefs of the time, including Edna Lewis, Anthony Bourdain, Bobby Flay, Michael McCarty, Patricia Williams, and Linda Rodriguez.

Culture

Is It Time for Holiday Cookies Yet?

Our December issue is off the sweet end—and I couldn't be happier.
Culture

The Very Fancy Tea Party of Jimmy Fallon's Dreams

The actor, comedian, and host of The Tonight Show would invite one guest and one guest only. (Hint: 👑.)
Culture

Jessica Seinfeld Eats Vegan Most of the Time

In her new cookbook, Vegan, at Times, the home cook advocates that plant-based diets don’t need to be perfect.
Culture

This Thanksgiving, Forget the Rules

Skip the turkey, go big on the sides, or order takeout. Our November issue is all about doing Thanksgiving your way.
Culture

What’s Stanley Tucci Doing for Thanksgiving?

The author and Hollywood star on his foolproof holiday strategy. (Yep, there’s a martini.)
Culture

Issa Rae’s Dream Dinner Party Is a Beachside Senegalese Feast

The ‘Insecure’ co-creator and star's guest list includes three of the biggest names in music.
Culture

What It Means to Be an Outstanding Restaurant This Year

Our October issue honors 12 Heads of the Table: the trailblazing restaurants supporting their communities, serving great food, and changing the industry for good. 
Culture

José Andrés Would Serve Oysters, Gazpacho, and Fried Eggs at His Dream Dinner Party

The chef-turned-humanitarian's guest list includes three of history's most powerhouse women. 
Culture

Nasim Alikhani’s 30-Year Voyage

Before she opened Sofreh, she collected culinary knowledge for decades.
Cooking

It's September and a Ripe Peach Is Hard to Find

But this crisp is the best thing to bake at the end of stone fruit season.
Culture

Billie Jean King’s Dream Dinner Party Has an Open Door Policy

The tennis star would order Indian takeout and invite…everyone.
Culture

All the Fall Recipes We Can’t Wait to Cook

Summer has been fun, but our September issue is about getting organized with fast and tasty weeknight meals.
Culture

An Easy Weeknight Grilling Strategy for Lazy Cooks (Me)

Editor in chief Dawn Davis is all about quick recipes with big payoff.
Culture

This Summer We’re Firing Up Our Grills and Getting Out of Town

Our August issue has us inspired to travel and spend time in our own backyards.
Culture

Mindy Kaling Would Only Have One Guest at Her Dream Dinner Party

The writer-producer-actor on her favorite characters from the shows she's created, the library she’d eat in, and her mom’s chicken curry.
Cooking

A Dish Your Guests Will Love...and a Backup Just in Case

Chile lime clams and a back-pocket pasta.
Culture

This Summer, Have Your Sundae and Eat it Too

Everything Bon Appétit's editor in chief Dawn Davis is cooking to kick off the season.
Culture

Stacey Abrams on the Secret Ingredient to Great Cheesecake

As if registering voters weren’t enough, the politician and activist wrote a suspense novel—and knows how to cook.
Lifestyle

This Invisible Peel Will Save Good Avocados from Going Bad

When it comes to preserving your produce, Apeel has figured out a way to one-up Mother Nature.
Cooking

The Dish I Bring to Every Potluck

It's vegetarian, easy to transport, and it feeds a crowd.
More Stories