cooking
Just strawberries, sugar, and a little downtime.
Maddy Sweitzer-Lamme
Smashed zucchini salad, curry-yogurt-drizzled tomatoes, and more low-touch dishes to round out a summer meal.
Editors of Bon Appétit
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The dip you need for every party, produce-packed side dishes, foolproof grilled mains, and a fireworks finale for dessert.
Double your proteins—like peanut sauce steak or lemongrass chicken—not your time by the grill.
Editors of Bon Appétit
It’s tangy-sweet, a little salty, and just $3.99.
Hana Asbrink
These are my favorite brands, as a bean aficionado (if I do say so myself).
Rebecca Firkser
Crispy salmon rice bowls, nutty DIY granola bars, and more recipe recs for our Dear Bon Appétit column.
Emma Laperruque
Like big bean ceviche and super seedy power cookies.
The Bon Appétit Staff
I tried the grocery store’s famous $0.49 croissants, plus chocolate chunk cookies and more.
Jesse Szewczyk
The chef and humanitarian throws a backyard bash for his family and friends centered around the centuries-old Valencian dish. And he wants you to join in too.
José Andrés
This recipe leans into their nutrition without sacrificing flavor along the way.
Rebecca Firkser
Made with tinned fish, they come together in mere minutes.
Nina Moskowitz
Plus a tribal council tablescape, castaway dress code, and a supersized dirt cup for dessert.
Nina Moskowitz
Like crispy okonomiyaki and sick day soup.
Nina Moskowitz
After a years-long hiatus, we’re sharing three new recipes sure to wow adults and kids alike.
Shilpa Uskokovic
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Like strawberry rhubarb pie and gochujang chicken stir-fry.
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Like smash burgers, sesame pasta slaw, strawberry roll cake, and more.
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The devil wears Prada and absolutely does not eat onion bagels.
Jambalaya, Greek chicken salad, salted caramel mochi, and beyond.
Alex Beggs
Like ramp pesto (’tis the season!) and chicken pot pie.
The Bon Appétit Staff
It hinges on two of my favorite pantry staples, lentils and barley.
Rebecca Firkser
Massaging kale results in more tender, less bitter greens—but it isn’t always necessary.
Zoe Denenberg
Choose a juicy, sweet melon every time.
Sheela Prakash
The restaurant chef's debut cookbook is filled with inventive snacks, weeknight winners, and joyful essays.
Shilpa Uskokovic