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.
Brownies with Salted Caramel Sauce
Served warm, these not-too-sweet brownies beg to go a la mode.
Chicken Parmesan
Using chicken thighs instead of breasts ensures juicy cutlets, and the best chicken parm recipe you'll ever make.
Fettuccine with Pork, Greens, and Beans
The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.
Do Photos of Food Ruin the Experience of Eating in Restaurants?
Matt Duckor has ogled photos of Husk's dishes. He's eaten Sean Brock's food in New York. So will Husk's fried chicken taste any different in South Carolina?
Da Poke Shack
Columnist Matt Duckor falls hard for raw ahi salad at Da Poke Shack in Kona, Hawaii
A Preview of Serpico, the New Philadelphia Restaurant from David Chang's Righthand Man
Peter Serpico, David Chang's righthand man at Momofuku, is setting up shop in Philly and looking forward to "a little bit of chaos"
Mile End's Montreal-Brooklyn Deli Take on Sichuan Food
Matt Duckor visits Mile End for the Brooklyn deli's new Sunday-night Chinese dinner series
The 10 Best Chef Instagram Accounts
Yes, you can take great food photos on Instagam, and here are 10 chefs who know what to do with a camera
Cider-Glazed Carrot and Quinoa Salad
This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.
The Least AND Most Japanese Food, at Chez Sardine Restaurant in New York
At Chez Sardine, this ain't your sensei's sushi. But as Matt Duckor discovers, there's a familiar restraint underlying the over-the-top cuisine
How to Take Great Pictures of Food in Restaurants—and Not Look Like a Jerk
The New York Times may disagree, but you can take good photos of food in restaurants--without annoying everyone. Matt Duckor explains how
The BA Biscuit Mix
Get the measuring out of the way when you have time: Keep homemade mix on hand for these shortcakes, plus a stack of pancakes.
No-Brainer Pancakes
The BA Biscuit Mix (click for recipe) is as versatile as it is efficient. Whisk it with eggs and milk—and nothing else!—for pancakes you can whip up in the time it takes to brew the coffee.
Big W's Roadside Bar-B-Que
On a road trip to the Berkshires, Matt Duckor finds great food the best possible way--by accident
Jenga Ribs
Bonus points for serving one huge stack and making your family get all Jenga on it for seconds.
Calvados Omelet
This lightly sweetened, crepe-like dessert is a great way to end any meal, be it breakfast, lunch, or dinner. It's delicious with crème fraîche or vanilla ice cream.