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Joanna Sciarrino

Assistant editor Joanna Sciarrino has been working with the Bon Appetit editorial and web staffs for the past three years. Good coffee, baked goods, and traveling (often for food) are among her favorite things.

Cooking

Frozen Raspberry Pizza with Crystal Light Topping and Other Gross-Tastic Recipes

Thank you Vanity Fair
Culture

Make the Most of Winter's Final Days

Chicken. and. Dumplings.
Lifestyle

A Guide to Tofu Varieties

Yes, there is more than one kind
Culture

These Brownies Are *Not* for the Pre-School Bake Sale

They've got Guinness in them
Culture

We'll Have Our Eggs Scotch-Side Up

And so will these bloggers, who cooked our January recipe to perfection
Culture

A Super Moist Super Loaf

Bloggers cooked up our Persimmon Bread to perfection
Culture

Shamefully Easy Polenta (That Comes with Sausage and Roasted Grapes)

In our What People Are Cooking column, see how our recipes turned out in other cooks' kitchens
Culture

On Valentine's Day, Ditch Boxed Chocolates and Get Your Hands Dirty

Those are whoopie pies. Get it?
Culture

I'll Have Steak, Hold the Beef

And no, we're not talking mock meat. It's cauliflower!
Culture

Yes, We Call This Health Food

Our January-issue Quinoa, Fennel, and Pomegranate Salad tastes too good to believe it--but it is!
Culture

Cook the Cover

You worked wonders with our glossy, delicately-striped sweets.
Culture

Cook the Cover

We want to see what you did with our December cover recipe!
Culture

Our Favorite New Pesto Recipe

See how bloggers cooked up our Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
Culture

Boom Shakshuka-laka

They're poached in tomato sauce with chickpeas and feta
Culture

A 'Randwich' For Your Thoughts

A small company in Brooklyn delivers random sandwiches to your door
Culture

Our Best New Reason to Let Your Bread Get Stale

Make it into pudding
Culture

What People are Cooking

Our intrepid Fall 2011 interns throw a BA-style potluck dinner
Culture

A Svelter Side to Thanksgiving

Has your family learned to love Brussels sprouts yet? This dish will help.
Culture

Desserts to Fall For

In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens.
Culture

A Stew Worth Staying Home For

Check out what bloggers thought of our October issue's Lamb Tagine with Chickpeas and Apricots
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