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.
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
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.
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.
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.
Curry-Dusted Scallops with Fennel-Apple Broth
Dredging the scallops in curry powder before searing them means the spices toast as the scallops cook.
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.
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)
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.)
