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.
You Love Brad Leone, the BA Test Kitchen Assistant
We tried to teach you how you shuck an oyster, but all you cared about was Test Kitchen Assistant Brad Leone
Watch Dogfish Head's Sam Calagione Do a Shot and a Beer (Video)
At the Breslin in NYC, Dogfish Head founder Sam Calagione joins Andrew Knowlton for a shot, a beer, and some sage anti-hangover advice
A Persian Hanukkah Meal, from Lamb Meatballs to Cheesecake
The Jews of Iran celebrate Hanukkah with lamb and fish, persimmons and pomegranates, and—of course—more than enough latkes and olive oil to go round
How Turkeys Are Slaughtered and Processed in Upstate NY
Turkeys don't just appear on our Thanksgiving tables by magic. In a visit to upstate New York, we look at—and participate in—one farm's annual slaughter
Classic Negroni Cocktail Takes Over Instagram With #negronioclock
It doesn't get much simpler than the negroni, the classic cocktail composed of equal parts gin, Campari, and sweet vermouth.
Boozy Cures for the Common Cold
Steel yourself against cold and flu season with boozy, steaming-hot drinks that double, however arguably, as preventive medicine
Mint Julep Cake From Milk Bar
Milk Bar's Christina Tosi developed a cake especially for The Foodist's daughter on her 5th birthday—inspired by her name
You (Yes, You!) Can Get Recipes from Your Favorite Restaurants
Request recipes from your favorite restaurants, then we at Bon Appétit will try our hardest to get them for you.
Hot 10 List Makers Rolf and Daughters and Ava Gene's Cook Together in Nashville
Philip Krajeck of Rolf and Daughters (RAD) in Nasvhille and Joshua McFadden of Portland's Ave Gene's bonded over something special and entirely different: A mutual love of ranch dressing.
Make Salted Caramel Sauce from Scratch
Take on the challenge of homemade salted caramel and drizzle over anything and everything
How to Saber a Champagne Bottle
Open your favorite bottle of bubbly in the most dramatic way possible
How to Make Nachos with Thanksgiving Leftovers
What to do with all those containers of turkey, mashed potatoes, gravy, and cranberry sauce? Turn them into nachos, the awesomest snack imaginable
Alice Waters Celebrates New Cookbook, "The Art of Simple Food II," With Bon Appétit
While we don't really need an excuse to party with Alice Waters, we were there to celebrate the release of her latest book, The Art of Simple Food II.
St. Bruno’s Cure
"Let's face it; it gets pretty cold in Colorado. This drink doubles as a cold cure, and it's also a great preventative drink—the perfect remedy for congestion." —Adam Hodak, Green Russell, Denver
Hazelnut Butter Cake with Sea Salt Caramel
This hazelnut butter cake is covered in a decadent sea salt caramel that will fit in a small saucepan, but make sure you use something larger—the molten sauce bubbles up quite a lot.
Toasted Coconut Waffles
Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.
Pan-Roasted Rosemary Chicken
This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.
Herby Provolone Scones
If you have aged provolone, which can be quite salty, reduce the kosher salt in this herby scone recipe to 1 teaspoon.
Joly’s Pisco Sour
"More great expressions of pisco are making their way into the States, with a huge array of flavor profiles, from rustic and edgy, to delicate and floral. La Diablada is cool stuff." —Charles Joly, bartender, The Aviary, Chicago