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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 luxe mushroom stew takes center stage, alongside classic flavors from plant-based sides.
Nina Moskowitz
A celebratory, flavor-packed meal that feels anything but belt-tightening.
Rebecca Firkser
The dishes you wait all year for.
Hana Asbrink
This scaled-back approach means you’re able to focus your attention on dishes that truly bring you joy.
Jesse Szewczyk
The best bird for your feast is actually a chicken.
Shilpa Uskokovic
Like vegetarian enchiladas and lemon cake with fruit.
The Bon Appétit Staff
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Fudgy brownies, spicy-sweet popcorn, cannabutter, CBD brown butter roast carrots, and more.
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Like weeknight pumpkin chili and chocolate chip olive oil cookies.
Lots of cheese, funnel cake fries, and a lawsuit.
Alex Beggs
Chefs and new parents Amanda Shulman and Alex Kemp on their kitchen built for three.
Kate Kassin
It requires just five ingredients and five minutes to prep.
Kendra Vaculin
From savory chili to a decadent tiramisu, here are 7 ways to make the most of Autumn’s best flavor.
The Bon Appétit and Epicurious Staffs and Contributors
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We’ve got sweet potato rolls, pumpkin chili, and the garlickiest mashed potatoes.
Its gooey pecan filling sits under cushions of custard and whipped cream.
Pervaiz Shallwani
For when you want the food to match the vibes.
Editors of Bon Appétit
In her latest letter, editor in chief Jamila Robinson finds meaning in evolving traditions and chosen company.
Jamila Robinson
The right can of pumpkin delivers more consistent flavor and texture than DIY.
Jesse Szewczyk
We’re here with BA Bake Club’s September recipe: Jesse’s impressive Banana Pudding Paris-Brest.
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
October’s Feel-Good Food Plan features fully loaded spicy sweet potatoes that can help you do it all.
Millie Peartree
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Like radicchio salad with blue cheese dressing and joojeh kebab.
Like masa pancakes and miso-glazed eggplant grain bowls.
The Bon Appétit Staff