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
The 5 Awesome New Recipes That You Helped Us Create
Our readers helped create these light and springy recipes, including Vegetarian Lasagna and Apple Raspberry Crumb Bars.
techniques
Braise the Roof all Spring Long With These Lighter, Brighter Recipes
Now that it's spring, you don't have to put away the Dutch oven. These braising recipes are light enough to cook all spring.
Cooking
Make Your Weekday Mornings Easier: Make Muffin-Tin Eggs
A Pinterest-worthy egg breakfast that's easy enough to make on a weekday.
Cooking
Your Spring Weekend Menu Plan, With Cocktails for Every (Yep!) Meal
These weekend menu ideas pair some of our best spring recipes with our favorite drinks. Bon Appétit!
Cooking
Healthy Snacks That Won't Spoil Dinner (and That Your Kids Will Actually Eat)
Making healthy, balanced snacks that won't spoil dinner can be a challenge. These ideas are here to save the day.
Cooking
Is the Tuna Melt the World's Most Polarizing Sandwich?
Opinions? We've got 'em. Especially when it comes to what makes the best tuna melt recipe.
Culture
How to Fall in Love (With Your Wedding Caterer)
Cultivate a good relationship with your wedding caterer with these tips to follow and mistakes to avoid.
Recipes
20 (Really, Really Great) Ideas for Buffet- and Family-Style Wedding Food
Whether you're DIY-ing the menu or just looking for ideas to share with your caterer, these wedding buffet ideas will make you want to say "I do" (to the sheet cake).
techniques
6 Ways to Bring More Pork Awesomeness Into Your Life
Pork provides so much more joy than just bacon and barbecue. Chef Kevin Gillespie shares 6 awesome new ways to cook it.
Cooking
A Primer on Spring Alliums
Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.
Culture
Rock Climber Alex Honnold Loves Cookie Dough, Wants to Wash Your Dishes
Here's what climber Alex Honnold likes to eat, from cookie dough (chocolate chip) to a good egg scramble (with feta).
techniques
6 Awesome Ways to Eat Scrambled Eggs for Breakfast
Scrambled eggs are a perfect weekday breakfast option—here are six great ways to cook them.
techniques
The Spring Dessert You Need: How to Make an Elegant Rhubarb-Almond Cake
Rhubarb-Almond Cake is an easy and elegant springtime dessert. Learn how to make it in this video.
Culture
The Best Night (and, Okay, Day) Cheese, According to BA Staffers
Sure, we like fancy cheese. But every now and then, we get a little down and dirty with some good, old-fashioned supermarket cheese. Here are our favorite brands.
Culture
How Real Maple Syrup Gets Made (and Why It's Worth the Price Tag)
Here's how maple syrup is made, from bark to bottle.
techniques
Cook a Matzo Ball Soup That Will Make Your Bubbie Proud
A perfect matzo ball soup is rich and flavorful, while still being light and tender. Here's how to master the matzo.
Cooking
How to Buy, Store, and Cook Radishes, In Season in April-May
Radishes are available most of the year—large storage varieties keep well throughout the winter—but smaller, more delicate-tasting radishes are a springtime treat. They're in season in April!
techniques
How to Not Screw Up Your Seared Salmon (Or Sautéed Onions!)
It's okay: Basic cooking mistakes happen. Even something as simple as a seared piece of fish.
Recipes
Everybody Freak Out: Our Favorite Ramps Recipes
You know you love them. We do, too: Here are our favorite ramps recipes.
Cooking
How to Buy, Store, and Cook Ramps, In Season in April
Every spring, we go crazy for ramps. Here's how to buy, store, and cook with them.