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
Breakfast for Dinner, Frittata-Style
Do breakfast for dinner tonight—make an asparagus and basil frittata.
Salt-and-Vinegar Chips Get a Whole New Look
Throw back to a classic chip with these roasted Yukon golds.
Cooking
What to Do with Memorial Day Leftovers
From chicken tacos to pan-fried sausage, here's how to use up your Memorial Day leftovers.
Steamed Clams: Made Even Better with Beer
The only thing that can make steamed clams better is a whole lotta beer.
Break Free from Routine; Make a Spanish Tortilla
Brunching or hosting a tapas night? You're gonna want to get to know this custardy Spanish-style tortilla.
Restaurants
The Memorial Day Traffic Survival Guide
If you're traveling this Memorial Day weekend, you're gonna need a game plan. Here's our guide to surviving the traffic, with a full belly and peaceful mind
This Happy Hour, We're Drinking Tonics
Start your holiday weekend with something light, fresh, and healthy—a turmeric tonic oughta do the trick.
Cooking
These Odd Food Combos Are Surprisingly Great
Sometimes the most unexpected foods are totally brilliant together—pickles and whiskey, anyone?
Culture
What We Learned from Our Summer Party Last Night
How to throw a big, ambitious summer party, from choosing a wine to grilling meats to providing stimulating entertainment
Cooking
Why You Should Be Making Ramp Kimchi Right Now
We love kimchi and we love ramps—so why not combine the two? In fact, that's just what we've done
Make Your Tacos Better, Crunchier, and Cooler
Love salsa? Boy, have we got news for you! (It's a cilantro-radish salsa).
Culture
A Brief History of Food Mascots Gone Wrong
With the debut of McDonald's new "Happy," we look back at the history of food mascots, and seek to pinpoint the moment so many of them went wrong
Culture
We Did Eat That: Instagrams of Food We Actually Consumed
While select fashionistas pretend-eat macarons, Bon Appétit staffers are keeping it real: We DID eat that.
Make a Lemon Cake, Use Pistachios & Raspberries for Added Fun
Lemon cake is a classic; we're just gussying it up with raspberries and pistachios.
Culture
Airplane Food Remains Terrible; at Least We Can Hyper-Age Our Booze
A roundup of food news from around the Internet on May 20, 2014.
Get Your Crunch on (with Celery and Fennel Salad)
Crunchy, fresh vegetables are where it's at—add in a little cheese and pine nuts and we've got dinner tonight.
test-kitchen
'Tis the Season for Eating a Ton of Soft-Shell Crab
What makes the ultimate soft-shell crab sandwich? Our test kitchen has the answer (Hint: It involves Old Bay)
Culture
Why Do Americans Name Babies After Kale and Other Foods?
Kale isn't just a leafy green—it's a popular baby name: More than 250 Kales were born in 2013! And Kale's not alone—come, meet Apple, Chai, Tamari, and more
Eat Your Mayonnaise with a Side of Tater Tots
Homemade tater tots! What's not to love?
Have a Parsley Salad; Add Some Steak for Good Measure
Parsley and steak: A fantastic, if underrated, combination.