cooking
The restaurant chef's debut cookbook is filled with inventive snacks, weeknight winners, and joyful essays.
Shilpa Uskokovic
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Like a perfect tuna melt and chewy date chocolate cookies.
Master this style of sponge and a whole new world of cakes opens up.
Shilpa Uskokovic
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We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
This fibrous vegetable becomes tender and juicy after a little whacking.
Jesse Szewczyk
Jesse shares his frosting journey and acclaimed baker Helen Goh joins the chat.
Emily Elias
You’ll find a lot of alliums, but not the word “allium,” in our new spring recipes.
Chris Morocco
Like spring carbonara and samosa-dillas.
Nina Moskowitz
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Kimchi quesadillas, chocolate mug cake, and more dishes that are easy on your wallet (and your brain).
Coauthors Sana Javeri Kadri and Asha Loupy traveled across India and Sri Lanka to preserve heirloom recipes.
Rebecca Firkser
From mellow to tangy, here are Greek yogurts (and skyrs) that stood out.
Sam Stone
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One reader directs, "Drop everything you're doing and make this asap."
Like smoky brown-butter pasta and hot honey–glazed salmon.
The Bon Appétit Staff
Yes, bone broth is nutritious. No, it will not keep you full.
Rebecca Firkser
Like shawarma-spiced carrots and sweet-and-sour meatballs.
Nina Moskowitz
Every single bite has the just-right ratio of crunchy to creamy.
Rebecca Firkser
There were also, somehow, three different banana cakes.
Nina Moskowitz
Travel to Seoul, host a cake picnic, master the art of pizza, and more.
The Bon Appétit and Epicurious Staffs
Here are five ways that I dress them up for guests.
Anna Hezel
Blending yolks and whole boiled eggs yields an abundant, creamy filling.
Shilpa Uskokovic
This two-second trick encourages an even rise and domed top.
Jesse Szewczyk
Like Laotian-style crispy rice salad and molten-mozz arancini.
Nina Moskowitz
It delivers an ultra-plush cake, no stand mixer required.
Jesse Szewczyk
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Like almond-flour carrot cake and tiramisu panna cotta.