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.
Inside the Sandwich Invitational at Feast Portland 2013
15 sandwiches went head-to-head as Feast Portland 2013 kicked off—and only one emerged triumphant. Which 'wich was it: the fried bologna? the lamb gyro?
Garganelli with Fennel and Pork Shoulder Ragù
Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.
Pan-Seared Hake with Kale and Chorizo
The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.
The Trick to Making Nearly 100% Clear Ice at Home
Step-by-step instructions for making professional-quality clear ice in your home freezer
How to Preserve Raspberries by Making Skillet Jam
Keep a last little taste of summer around by turning raspberries into jam with this easy recipe
How to Make Sauerkraut at Home with Any Vegetable
Step-by-step instructions for making sauerkraut out of almost any vegetable at home—plus 3 recipes that use it when you're done
Strisce alla Chiantigiana
Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.
Portuguese Baked Eggs
Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.
Cocoa-Cured Lamb Loin with Olive-Pear Relish
Cocoa powder lends a bittersweet depth to the lamb rub and plays well with the olives in the relish. Just make sure you’re using unsweetened!
FAIR. Fair-Trade Quinoa Vodka, Reviewed by the Foodist
FAIR. vodka is odorless and tasteless—but it's made from Fair Trade quinoa. The BA Foodist, Andrew Knowlton, reviews this feel-good mixer
How the New iPhone 5S Will Change Your Food Life
Apple's new iPhone 5S/C has a host of new features (wider aperture, slo-mo, smarter software) that should make food photography better and easier—we hope
7 Restaurant Dishes That Other Restaurants' Chefs Love
Chefs request the recipes of their most memorable meals
Hot Pepper Noodles
These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.
Smoked Cashew Salsa
Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.
Franks and Beans
A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.
Beetnik Martini
If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.
Which Ingredient Will Be the Next Hot Restaurant Trend?
The BA Foodist, Andrew Knowlton, examines the ingredients and dishes making waves at Copenhagen's MAD food symposium, and gives odds on their success
How Food Stylists Make Food Look Delicious
Food stylist Rhoda Boone discusses what's in her professional toolkit, from salts, scissors, and spoons to Evian misters, Q-Tips, and even Windex
A Chinatown Food Crawl: Dumplings, Fish Balls, Dive Bars
Two Bon Appétit editors discuss their five-stop eating tour of Manhattan's Chinatown, from dumplings to fish balls to dive bars
Preserve Eggplants by Slow-Roasting Them in Olive Oil
A recipe for preserving eggplants by roasting them slowly in olive oil and jarring them with basil or mint