Matt Duckor
Multimedia Editor Matt Duckor writes bonappetit.com’s Consumed column and oversees all digital video production at the magazine. Previously, he was the editor of the Feast, a restaurant and lifestyle website for NBC Universal.
Whisper Creek Tennessee Sipping Cream, Reviewed by the Foodist
Andrew Knowlton, the Bon Appétit Foodist, reviews Whisper Creek Tennessee Sipping Cream, an American-made rival to Bailey's
How to Make Crudo at Home, as Shown by Chef Paul Kahan
Chicago chefs Paul Kahan and Erling Wu-Bower show how to make crudo, or Italian-style sushi, at home.
Drive-Thru Daiquiris, Cooking on Mars, Bog Butter, and Big Mead
Restaurants are making weird butter (including "bog butter," aged in swamps), mead is back, tortillas taste good on simulated Mars, and more in today's roundup of food news
Sloppy Tacos
The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.
Sichuan Pickles
“Summer squash is the perfect canvas for this spicy, floral pickle.” –Sue Li, recipe developer
Charred Corn Husk Oil Dressing
Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.
Curried Squash Soup
“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor
Peach Julep
Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed’s, or Fentimans brands.
Shaved Squash Salad with Sunflower Seeds
“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor
Why You Should Make the Squash and Tomato Gratin
Why you should make the Squash and Tomato Gratin from Bon Appetit
Olive Oil Ice Cream
You might be wondering, Does this really taste good? The answer is yes. Choose a light-bodied, fruity olive oil rather than a heavy, peppery one.
Classic Potted Pork
They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.
Clam and Bacon Pizza
Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.
Tarragon Creamed Corn
At farmers’ markets, look for Golden Bantam or Silver Queen varieties to make this tarragon creamed corn recipe.
Lamb Shoulder with Polenta and Beans
Thanks to two very hands-off methods for the lamb and polenta, this is an excellent choice for a dinner party.