Scott DeSimon
Scott DeSimon is the Deputy Editor of Bon Appetit. He loves Maine, limes, and late-60s era Kinks records.
Two Fridges Are Better Than One: A Personal Journey
A personal journey to the garage, where the beer fridge is.
Four Horsemen Is an Actually Good Celebrity-Owned Restaurant
Musician James Murphy’s idea of a solo career was to open a restaurant. The result is that rare celebrity-driven spot that just feels right.
How to Make a Super Easy Oven-Roasted Fish Without a Recipe
This baked fish could not be easier to make. So make it already!
Beer, Biscuits, and Burgers: How to Eat and Drink Your Way Through Asheville, NC
For years, Asheville has been craft beer nirvana. Now, thanks to homegrown and new-to-town chefs, it’s the food that’s leading the way.
Black Dinah Chocolatiers: A Box of Valentine's Chocolates That's Actually Worth It
There are a lot of bad heart-shaped boxes of chocolate out there. This is not one of them.
Peek Inside Upstate New York's Charming Table on Ten Restaurant
We asked Inez Valk-Kempthorne, chef and co-owner of Table on Ten, to send us a few photos to give our readers a sense of the place beyond the (stunning) pies. We were not disappointed.
How Eating in Cuba Changed the Way I Cooked (and Looked at Food)
When you don't have many food options, you work with what you got. Scott DeSimon reflects on eating in Cuba in the 1990s.
Where to Eat and Drink in Copenhagen
We go for a ride with Copenhagen's next star chef, Christian Puglisi, to find out what makes him (and his trendsetting hometown) so darn compelling
Meatballs & String Beans Is the Greatest Recipe of All Time
Could meatballs with string beans—a Southern Italian (via New England) taste of summer's end—be the greatest recipe of all time?
How to Brew Coffee: 8 Step-by-Step Videos from Stumptown Coffee & Bon Appétit
We got a major lesson on how to brew coffee—eight different ways—with these videos from java experts Stumptown Coffee Roasters
I Ate a 15-Year-Old Frozen TV Dinner—and Lived!
When Scott DeSimon dived into his boss's freezer, he found a frozen TV dinner. But only while eating it did he realize where—and when—it had come from
Sunday Sauce with Sausage and Braciole
Ask anybody’s nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.
The Bearded Brothers Behind Mast Brothers Chocolate
Rick and Michael Mast's artisanal, bean-to-bar chocolate is used in high-end restaurants and can be found at well-curated markets worldwide.
When Nashville's Rolf & Daughters Cooks With Atlanta's The Optimist, Big Things Happen
Nashville's Rolf & Daughters and Atlanta's The Optimist—both on BA's Hot 10 list—collaborated on a special one-night, five-course dinner.
5 Reasons You Should Own a Chest Freezer
Why anyone who cooks dinner on the reg needs a chest freezer.
Our Thanksgiving App Is Ready for Your iPhone
The iPhone version of our new Thanksgiving app is ready for download, it syncs your menu with iCal—and it's FREE!
Which Is Better, Pie or Cake?
At the Southern Foodways Alliance symposium, the storied desserts faced off—via the NYT's Kim Severson and CNN's Kat Kinsman. For whom was victory sweet?
How to Make Apple Cider at Home
If you've picked too many apples, turning them into cider is surprisingly easy—just follow deputy editor Scott DeSimon's method
How to Make the Ultimate Iceberg Wedge Salad
The classic iceberg wedge salad is making a comeback in many of our favorite new restaurants.
How to Make Fresh Strozzapreti Pasta the Rolf and Daughters Way
Now that you've mastered pasta dough, try your hand at this spiral shape called strozzapreti. The name means "priest strangler," but we promise no one will get hurt.