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.
promotions
And We're On the Ground in Vegas
Our four-day food festival Vegas Uncork'd kicks off today. We flew in yesterday and have already had one amazing meal
Recipes
Tare (Soy Basting Sauce)
Recipes
Green Lentil Spread
A great spread alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen). French green lentils work best here, but the most important ingredient of the recipe is top-quality extra-virgin olive oil.
Recipes
Pistachio Pound Cake
Chef Raymond Vandergaag dresses up this pistachio cake recipe with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily.
Recipes
Carrot-Ginger Elixir
If you have a juicer at home, by all means use it, but good store-bought 100 percent carrot juice will work just as well here.
Recipes
Curry-Dusted Scallops with Fennel-Apple Broth
Dredging the scallops in curry powder before searing them means the spices toast as the scallops cook.
Recipes
Penne with Pancetta, Sage, and Mushrooms
Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.
Cooking
The Best Reason to End Your Day with a Grapefruit
Most people start their day with this vitamin-packed citrus fruit. But they just don't know about The Fizz (yet)
Recipes
Mustard Caviar
Culture
Why Buying Cast Iron or Copper Isn't Worth It, Scientifically Speaking
Just buy sturdy stainless steel pans, dude. (And take a good look at your burners.)
techniques
How to Make Vanilla Cloverleaf Rolls
techniques