Bon Appétit
Restaurants
Why South Africa's Babylonstoren Hotel and Farm Is the Ultimate Food Lover's Paradise
What makes South Africa's Babylonstoren one of the world's great food lover's destinations right now? See for yourself.
Cooking
How to Buy, Store, and Cook Peas, In Season in April-May
Peas are in season in April, and are great in everything from pasta to cocktails. Here's how to buy, store, and cook them right.
Recipes
Croquembouche
Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.
Recipes
Yellow Sheet Cake with Chocolate Sour Cream Frosting
For extra texture, trick out your cake with rainbow or chocolate sprinkles, chopped candies, or your favorite cereal.
Recipes
Peanut Butter and Jelly Blondies for a Crowd
You can use any flavor jam or jelly you like; substitute roasted salted peanuts to play up the salty-sweet angle.
Recipes
Chocolate Sheet Cake With Crème Fraîche Frosting
Room temperature cream cheese and butter are key to a smooth frosting (cold ingredients will form hard beads). Take them both out of the refrigerator three hours ahead of time.
Recipes
Lemon Bars for a Crowd
Make sure to get your whisk into the bottom edge of the pan as you prepare the custard so that the mixture cooks evenly.
Culture
Episode 8: Make a Better Salad, Food Binge in Las Vegas
Our eighth episode of the Bon Appétit Foodcast features salad tips and Vegas eating adventures.
How Ike Barinholtz of 'The Mindy Project' Ate His Way Through Las Vegas in One Big Fat Weekend
When Ike Barinholtz attempts to eat his way through Las Vegas, photographic evidence is mandatory.
Cooking
How to Buy, Store, and Cook Asparagus, In Season in April
Make the most of this springtime vegetable—asparagus is in season in April.
Cooking
How to Buy, Store, and Cook Rhubarb, In Season in April
Rhubarb is a sure sign of spring. Here's how to buy, cook, and store it.
techniques
How to Cook Fish with Crispy Skin, Every Time
There are a few necessary techniques to get perfectly crispy-skinned fish, every time. Chef Donald Link shows us the way.
techniques
Make a Martini Like a Pro With Audrey Saunders
The hardest things to master are often the simplest. Take the martini.
techniques
Freeze-Fry Your Steak. You Heard Us
Yes, there are eight (basic if unorthodox) steps, but the steakhouse-quality results speak for themselves.
techniques
How to Re-Imagine Bolognese to Make It Even Better
This bolognese bakes in the over for 6 hours, but is worth it.
techniques
Build a Much, Much Better Salad Thanks to Chef Joshua McFadden
Your salad deserves more love. And whipped cream.
techniques
The Perfect Omelet Is All About Technique. Just Ask Ludo Lefebvre
Ludo Lefebvre is an omelet master. Learn his technique.
promotions
How Chef Ludo Lefebvre and Jewelry Designer Irene Neuwirth Throw a Dinner Party
We hosted a Night Kitchen dinner in Los Angeles with Irene Neuwirth and chef Ludo Lefebvre.
Culture
Rhubarb, Peas, and Ricotta: Here's How BA Staffers Are Celebrating Spring This Weekend
TGIF and happy spring! Here's what the Bon Appétit staff is cooking up this weekend.