cooking
icon
From crispy gnocchi caprese to cornbread breakfast casserole.
Like speedy lunch tacos, a halal cart dinner salad, and Vietnamese-inspired wraps.
Nina Moskowitz
Like a make-ahead lentil salad and baked butter paneer.
The Bon Appétit Staff
icon
We’ve got a caramelized onion and spinach quiche, hot chocolate cookies, and more.
According to editors, cookbook authors, and chefs.
The Bon Appétit and Epicurious Staffs and Contributors
December’s Feel-Good Food Plan is here to sustain you through the season, whether you’re flying around the skating rink or doing laps in the mall.
Jamila Robinson
Bake Club steals the show with pillowy meringue, whipped cream, silky chocolate ganache, and boozy cherries in this Black Forest pavlova.
Jesse Szewczyk
This 5-minute, egg-free dessert is truly pantry-friendly.
Shilpa Uskokovic
In her holiday letter, Editor in chief Jamila Robinson celebrates how food brings us together.
Jamila Robinson
Tam Pham and Harrison Ramhofer invite us into their newly rennovated space.
Kate Kassin
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
Like crispy tofu with peanut sauce and samosa-dillas.
The Bon Appétit Staff
Once you have a great meat thermometer, you won’t be able to remember how you lived without it.
Noah Kaufman
An accidentally-on-purpose discovery for America’s favorite cookie.
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Also known as canary beans, these thin-skinned Peruvian beans work wonders in Mexican cooking—and are well worth the effort to cook from dry.
Inés Anguiano
Just in time for the holidays, November’s Feel-Good Food Plan delivers the simple bake you’ll share all season long.
Casey Elsass
It was the final culinary mountain I’d never climbed.
Shilpa Uskokovic
A celebratory, flavor-packed meal that feels anything but belt-tightening.
Rebecca Firkser
A luxe mushroom stew takes center stage, alongside classic flavors from plant-based sides.
Nina Moskowitz
The best bird for your feast is actually a chicken.
Shilpa Uskokovic
This scaled-back approach means you’re able to focus your attention on dishes that truly bring you joy.
Jesse Szewczyk
The dishes you wait all year for.
Hana Asbrink
Like vegetarian enchiladas and lemon cake with fruit.
The Bon Appétit Staff