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We never thought we’d meet a bad fry.
Ali Francis
Dreamed up for Cafe Mutton’s brunch menu, this drink is reason enough to buy prune juice.
Shaina Loew-Banayan
Fill with just about anything, from lemon curd to chocolate custard.
Gary He
Big on flavor, light on your budget.
Shilpa Uskokovic
The new line of products is starting to roll out in supermarkets across the country.
Ali Francis
When capsaicin is the culprit, reach for booze or dairy instead.
Aliza Abarbanel
Like pesto, this Peruvian green sauce is low in effort and high in reward.
Alexis Montoya
It keeps in the pantry, cooks up in no time, and is delightfully chewy.
Hana Asbrink
For the best flavor, don’t skip this one essential step.
Antara Sinha
Spread on toast and call it breakfast (or lunch or dinner).
Christian Reynoso
Upgrade your morning yogurt, coffee, baked goods, and more.
Kate Kassin
Pumpkin spice, birria, and omakase have been added to the dictionary.
Ali Francis
These sweet rice cakes are as tasty as they are beautiful.
Jennifer L. Ban
Light, brown, turbinado, muscovado, and more.
Alma Avalle
We asked experts and got more than we bargained for.
Ali Francis
In a restaurant? 10 times that, easy.
Ali Francis
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Whether you call them katsu, schnitzel, or milanesa, chicken cutlets are a weeknight winner.
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End summer on a sweet note.
We thought we could predict the winner. (We were wrong.)
Ali Francis
Seven new recipes, tons of tips and tricks. Grab your tote bag.
Bon Appétit Staff & Contributors
One person’s compost is another’s gold. Here are five ways to transform zucchini tops into treasure.
Asha Loupy
No blanching, shocking, or finger burning.
Mehreen Karim
Some like it hot.
Kate Kassin
With varieties like globe, fairy tale, and graffiti, eggplants come in all shapes and sizes.
Rebecca Firkser