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
Galettes are Awesome; You Should Make One Tonight!
Mushrooms and swiss chard are just the thing for a healthy meatless dinner.
Tonight, You Become a Paella Master
Tackle a paella recipe tonight with this mushroom, kale, and mushroom version.
Your (Surprisingly Simple) Weekend Project: Fresh Ricotta
If you like fresh ricotta, you're going to love this recipe for a homemade version. Ready for an easy weekend project?
Culture
While the French Cut Back on Wine, We Go Mad for Greens
A roundup of food news from around the Internet on April 11, 2014.
Say 'Bonjour' to this Tequila Cocktail
This bracing cocktail introduces ginger beer to crème de cassis and tequila for a truly memorable combination.
Culture
We Asked Readers for Their Dream Cocktail—and Then We Made It!
For the final day of Reader's Choice Week, the Bon Appétit test kitchen created two totally brand-new cocktails based on readers' suggestions
Culture
Is Butter Good for You? Or Bad? What Does Science Say?
Is our favorite fat good for us—or is it going to kill us all? We combed through 150 years of scientific studies to find out The Truth!
Culture
You Wanted a Thai-Inspired Quick Main Dish? You Got It
Our readers asked us for a Thai-inspired recipe—so we made a quick and simple dish adapted from classic larb
Culture
Sriracha's in Hot Water & Virgin Cocktails Get Fancy
A roundup of food news from around the Internet on April 10, 2014.
Culture
Everything Chunk Eats in 'The Goonies,' from Pepsi to Pizza
With rumors of a Goonies sequel swirling, we watched the 1985 classic movie and cataloged everything Chunk (Jeff Cohen) consumes, from Pepsi to pizza
Like Carbonara, Only Better (and with Anchovies!)
Lacey campanelle pasta makes for a satisfying meal with eggs and capers.
Culture
Our Readers Asked Us for a Tart—and Tada! Here It Is
Our readers asked for a tart recipe: We made a sweet, nutty one with cherry jam and almonds.
Culture
Kimchi Is the New Everything & Ukrainian Chocolate is 'Not Bad at All'
A roundup of food news from around the Internet on April 9, 2014.
Step Aside, Strawberries: It's Rhubarb's Time to Shine
Rhubarb makes a fine stand-in for strawberry in these shortcakes.
Culture
Pro Cooking Tips from 16 of NYC's Best Restaurant Chefs
From freezing peas to pickling everything, the sharpest cooking tips from 16 of the restaurant chefs who rocked the Edible Schoolyard NYC spring benefit.
Culture
Goat Meat Gets Weird & We Learn About the 'Perfect Bacon Bowl'
A roundup of food news from around the Internet on April 8, 2014.
Culture
Our Readers Asked for a Fish Dish; Behold: Here It Is!
Our readers asked us to whip up a healthy fish dish—and here's what our test kitchen whipped up
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The Edible Schoolyard NYC Spring Benefit Was the Best Dinner Party Ever
Some of the best chefs from New York City and beyond cooked dinner for the Edible Schoolyard NYC Spring Benefit—and Bon Appétit caught all the action.
Chicken Soup Meets its Match in Miso
White miso pumps up the flavor in an Asian-inspired chicken soup.
Culture
The Richest, Most Powerful Families in the Food Business
Some of the most powerful family-owned businesses are in food—here's a roundup.