Rochelle Bilow
Senior Associate Web Editor. When she’s not torturing herself by grinding coffee beans by hand and making her own butter, Rochelle writes about cooking techniques and seasonal eating for bonappetit.com. She comes to BA by way of a small farm in Central New York, where she worked as a farmhand and the farm cook. She never met a nut or seed butter she didn’t like. Spirit food: Tahini
Cooking
How to Buy, Store, and Cook With Blueberries, in Season in July
Here's how to buy, store, and cook with blueberries, in season in July.
techniques
Graham Cracker Soup Is Real, and It's Something You Need Right Now
Graham cracker soup is the best, easiest, cheapest, (and okay, maybe also the weirdest) breakfast you haven't tried yet.
Culture
How One Company Wants to Reduce Food Waste by Delivering Ugly Produce Right to Your Door
It's time to stop talking about food waste and start working to reduce it. This company is doing just that, by delivering ugly fruits and veggies right to your door.
Culture
What We Learned From a Week of Homemade Lunches: Sandwiches Are Amazing
We're on a mission to bring our lunch from home every day for a month. Here's what we learned from week one.
Culture
We're Into 'Em: EatPops Fruit and Veggie Ice Pops
Can a sugar-free fruit ice pop be a satisfying dessert? According to our associate web editor, who's been bingeing on them all month long, YES.
techniques
Build Better Flavor By Avoiding These Marinade Common Mistakes
A marinade can make all the difference between "good" and "holy geez, that is amazing." But first, mix together a better marinade by avoiding these common mistakes.
techniques
How Hot Water Can Transform Your Office Lunch Into Something Awesome
All you need for an better lunch at the office is… hot water. Here's how to hack everything from a soft-boiled egg to DIY rice noodles.
Culture
We Spent a Year Cooking With the World's Smartest Computer—and Now You Can, Too
We spent a year cooking with and beta-testing Chef Watson, IBM's super computer cooking app. And now you can too—here's how to bring Watson into your kitchen.
Cooking
7 Fast and Sweet Blueberry Recipes for That Pint Still Sitting In Your Fridge
Got 5 minutes? You've got time to make one of these fast and easy blueberry recipes.
techniques
Coconut Toast: The Best Way to Start Monday Morning
Like coconut? Try using coconut manna instead of butter on your toast.
Culture
Why (and How) 2 BA Staffers Are Bringing Their Lunch Every Day for a Month
Two Bon Appétit staffers are vowing to bring their lunch from home every single day for a month. Here's their plan.
Cooking
Sweet, Tart, and Fast: 6 Easy Ways to Use Cherries
Got cherries? Got five minutes? Treat yourself to one of these quick and easy treats.
Culture
How One Woman Ate No Processed Food for an Entire Year
Author Megan Kimble gave up processed food for an entire year. Here's how she did it—and how you can, too.
Cooking
Zest Is Best: How to Make the Most of Your Lemon, Lime, and Orange Peels
Your baked goods, pastas, and more are good. But they could be better—just add citrus and lemon zest.
techniques
How Not to Screw Up Sangria, So You Can Make Fruit & Booze Magic at Home
There's no shame in sangria. Unless it's bad sangria.
techniques
Migas Are the Best "Crumbs" You'll Ever Eat for Breakfast
Got tortillas? Got scrambled eggs? You're halfway to making this easy, weekday breakfast migas recipe.
Cooking
Cook This Now and Forget About Creamed Spinach Forever and Ever
This creamed Swiss chard with lemony bread crumbs is everything creamed spinach wishes it could be.
Cooking
Claws Out: The BA Guide to Crab Types (and How to Cook Them)
Blue crab! King crab! Soft-shell crab! Here's how to cook all of the different types of crab available.
Recipes
Forget the Skillet: These 18 Recipes Are All About Grilled Fish
Skip the sauté pan: You should really be cooking your fish on the grill. Let these recipes inspire you.
techniques
Rhubarb Sauce, Because You Don't Always Have Time for Pie
Easier than pie, faster than cake, rhubarb sauce is the best dessert you can make with those sweet-tart stalks. Here's how to go from stalk to sauce in 30 minutes flat.