Bon Appétit
Culture
How We Celebrated the 50 Best New Restaurants in America
How do we celebrate the news that we've picked the Top 50 Best New Restaurants in America? By throwing a party with spectacular food and drink in Nashville, of course!
Culture
Episode 21: Gabrielle Hamilton (and a bit of Golf)
In episode 21 of the Bon Appétit Foodcast, host and editor-in-chief Adam Rapoport has a meditative conversation with chef Gabrielle Hamilton about the process of writing.
best-new-restaurants
The 50 Nominees for America's Best New Restaurants 2015 (List)
These are the 50 nominees for America's Best New Restaurants 2015, in a short list form.
best-new-restaurants
The 50 Nominees for America's Best New Restaurants 2015 (List)
These are the 50 nominees for America's Best New Restaurants 2015, in a short list form.
Culture
Episode 20: It's Summer. Don't Cook
In episode 20 of the Bon Appétit Foodcast, senior editor Julia Kramer, food director Carla Lalli Music, and associate digital food editor Rick Martinez discussing cooking (more like not cooking) in the summer.
Culture
Sun, Surf, and Sydney: Behind the Scenes at an Australian Lunch by the Beach
We had a late-summer lunch with two of Australia's most enterprising creative collectives—and we never wanted to leave.
techniques
30-Minute Swordfish Pasta With Tomato Sauce (Yes, It's Possible)
Pasta, fish, and sauce in 30 minutes? Yes, it's possible with our new trusty weeknight dinner.
Culture
The Lunches Our Staffers Make for Those Lazy, Eat-All-Day Summer Afternoons
Get ready for a blissed-out day of noon-till-sunset meals.
Culture
Episode 19: Your Favorite Summer Dessert (Ice Cream, Duh)
In Episode 19 of the Bon Appétit Foodcast, host and editor-in-chief Adam Rapoport speaks with senior food editor Alison Roman and Oddfellows' very own Sam Mason.
Recipes
Sichuan-Style Chicken with Rice Noodles
You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.
Recipes
Slow-Roasted Black Cod with Red Chermoula
The secret to removing the pin bones from black cod is to wait until after it’s been cooked.
Recipes
Farmers' Market Quinoa Salad
Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.
Recipes
Summer Crudités with Bagna Cauda
The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.
Recipes
Sliced Strip Steak with Arugula and Parsley
Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.
Recipes
15 Gorgeous Birthday Cakes for Anyone's Big Day
We've rounded up 15 decadent, celebration-worthy cakes, from double banana to chocolate-caramel.
Culture
Episode 18: How to Make a Killer Summer Pasta
Chef Philip Krajeck of Rolf & Daughters in Nashville shares how to make a great summer pasta. Hint: You're not salting your water enough.
Culture
Beyond the Sprinkle: The Ice Cream Toppings Matrix
Take your cue from today's ice cream parlors and crown your scoops with more than just sprinkles.
Culture
How Alain Passard Celebrates Summer on a (Really Beautiful) Plate
The man who made vegetarian cooking cool shares his secrets for celebrating summer on the plate.
Culture
Episode 17: Mark Bittman, Inc.
Columnist Mark Bittman chats with editor-in-chief Adam Rapoport about his cookbooks, columns, and more.
Recipes
BA's Best Sandwich Bread
For BLTs, French toast, grilled cheeses, bread and jam, the daily lunchbox sandwich, or whenever an absolutely perfect loaf of white bread is required. This is part of BA's Best, a collection of our essential recipes.