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.
Pan-Fried Coconut Curry Quinoa Cakes
Yes, making this vibrantly flavored quinoa fritter is a process. But it will redeem every lackluster veggie burger you’ve suffered through.
Photographer Daniel Krieger Takes Over Our Instagram
This week, photographer Daniel Krieger takes over Bon Appétit's Instagram feed (@bonappetitmag)
How Do You Go Dry for a Month When Your Desk Looks Like This?
Restaurant and drinks editor Andrew Knowlton offers tips on not drinking alcohol during the month of January—a.k.a. Drynuary
Inside 'Queen of the Night,' NYC's Decadent Dinner Theater
At Queen of the Night, you'll beg for suckling pig, liberate lobsters from birdcages, and witness unspeakable acts with ostrich eggs
Why We Love Lime Pickle—It's Hot, Sour, Salty, Sassy
Lime pickle—a salty, sour, spicy, sassy Indian condiment—livens up everything from sandwiches to braised meats to sautéed kale
5 Restaurant Recipes Requested by Readers, from Pudding to Panisses
How to request your favorite restaurant dishes' recipes through our monthly column, RSVP.
The Best Gluten-Free Pastas
Gluten-free pasta doesn't have to feel like a sacrifice. To prove it, a panel of Bon Appétit editors gathered in the Test Kitchen for a blind taste test.
The Most Important Food Trends of 2013, from Cronut to Pork Belly
From the birth of the Cronut™ to the death of pork belly, Consumed columnist Matt Duckor looks back at the most delicious, maddening, and heart-wrenching trends of 2013
Cheesy Cheese Balls for the Most Festive Christmas Party Spread
Hate them if you will, but the classic cheese ball is a tasty, crowd-pleasing holiday treat
Susina Sour
To faithfully re-create this cocktail, do as Nostrana in Portland, OR, does and seek out blue plum brandy from Oregon’s Clear Creek Distillery.
Chilean Sea Bass with Peanuts and Herbs
If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won’t get quite as crisp, but you won’t have to worry about it sticking.
Dark Chocolate Pudding with Pretzels
More proof that salt makes any dessert taste better—we’d even top these puddings with crushed potato chips.
Tea Time with Herby Provolone Scones
Brunch gets a tea time spin with herby, savory, freshly baked scones
A Nuclear Whiskey Sour for Happy Hour
This extra-sour whiskey sour, infused with tangy tamarind, is sure to become your new go-to cocktail.
Oregon Bark Is Awesome, As Is All Chocolate Bark
Oregon Bark, bittersweet chocolate wrapped around English toffee, will change how you feel about bark