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.
Recipes
The Rosebud
This light and sexy drink has a little vermouth, a little gin, some fresh citrus and ginger syrup, rosewater, and the catnip of the liqueur world: St. Germain. At the Museum of Sex's bar, Play, it’s served in a peacock-feathered martini glass and crowned with a dried rosebud.
Culture
Lucky Editor-in-Chief Eva Chen's Fashion Week Survival Diet
Lucky editor in chief Eva Chen tells us what she eats and drinks to survive the stress of New York Fashion Week.
test-kitchen
How to Cook Lobster Mexican-Style, According to Chef Shannon Bard
Chef Shannon Bard from Zapoteca in Portland, ME, brings together Mexico and Maine in lobster tacos.
Culture
Camel Milk Lattes Taste Like Bratwurst; Korea is in Kimchi Debt
A roundup of food news from around the Internet on February 5, 2014.
Restaurants
Inside Ladurée Macarons' New Soho Shop
Ladurée has opened a second New York location, featuring a full menu, tea service and, of course, pastries.
Cooking
What Is a Man Bun? First a Hairdo, Now a Meaty Snack
Inspired by one of the latest men's hair trends, the BA Man Bun is a salty pretzel bun stuffed with beer-braised pork shoulder.
Recipes
Man Buns
This will make more pulled pork than you’ll need, but who would be sad about that? Use the leftovers to make tacos, pulled pork sandwiches, pork stew—whatever your heart desires, really
Recipes
Crispy Potato Skins
Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.
Cooking
How to Make Turkey Chili That Actually Tastes Good
We didn't think it could be done, but we've developed a turkey chili recipe that uses the bird's dark meat—and actually tastes good.
Recipes
Dark Meat Turkey Chili
Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.
Culture
All Maple Syrup Gets An 'A'; Tina Fey and Jerry Seinfeld Eat Cronuts
A roundup of food news from around the Internet on January 30, 2014.
techniques
12 Creative Ways to Top a Baked Potato
The simplicity of a baked potato with butter is one thing—but these 12 creative toppings, from burrata to miso butter, will level up your humble tuber
Cooking
What Is a Man Bun? First a Hairdo, Now a Meaty Snack
Inspired by one of the latest men's hair trends, the BA Man Bun is a salty pretzel bun stuffed with beer-braised pork shoulder.
Restaurants
Behind-the-Scenes Photos of L.A. Chapter at the Ace Hotel Downtown
As L.A. Chapter, the Ace Hotel Downtown's new restaurant, gets ready to open, we go behind the scenes for a peek at the preparations
Drink Like You Live in Portlandia
A cocktail inspired by flavors of the Pacific Northwest, courtesy of Nostrana in Portland
Make Blood Orange Marmalade and It's Always Citrus Season
We're deep in citrus season now, and the best way to extend it for months, says Alison Roman, is to jam and can those tart, vibrant blood oranges
Restaurants
Is Panna Cotta a Legit Dessert? Our Editors Debate
Two of our editors debate the pros and cons of panna cotta, from its jiggly texture to its subtle flavor.
Culture
Is Coffee Bad for You? Or Good? What Does Science Say?
Is coffee good for you? Or bad for you? We looked at tons of scientific studies to come up with the answer(s)
My Night Working Front of House at America’s Best New Restaurant
Consumed columnist Matt Duckor's account of the night he spent working front of house at Alma, the Best New Restaurant in America
Recipes
Sautéed Greens with Labneh and Pine Nuts
If you like Greek yogurt, you’ll love labneh, especially in this dish.