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cook the cover
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Culture
Cook up a Flying Drumstick of your own to rival the crispy perfection of our February cover model
Rachel Sanders
Culture
An invitation to cook the dishes from our best new restaurants in America, photograph the results, and send them in to Bon Appétit
Joanna Sciarrino
Culture
We can't even begin to describe the drama/anxiety/sturm and drang that normally goes into choosing the cover dish for an issue of BA...
Emily Fleischaker
Culture
This fish is ready for its photo op
Rachel Sanders
Culture
We want to see how you're making our cover model. Submit your photos by November 28!
Joanna Sciarrino
Culture
These spicy chicken kebabs were on our July cover, and now we want you to grill them up this weekend and tell (and show) us how they turn out
Bon Appétit
Culture
An invitation to readers to cook the Fennel, Chile, and Maple Dry-Brined Turkey from our November 2013 cover—and submit their photos to BonAppetit.com
Joanna Sciarrino
Culture
We challenge you to an open-face photo face-off
Rachel Sanders
Culture
These syrup-dripping griddle cakes graced our May cover. Can you cook them up just as beautifully? We want to see!
Joanna Sciarrino
Culture
An invitation to readers to cook the Cider-Brined Pork from our October 2013 cover—and submit their photos to BonAppetit.com
Joanna Sciarrino
Culture
The best thing about a great pie is sharing it with your favorite people. Make our August cover dish and share the results with us!
Rachel Sanders
Culture
Each month we ask you to Cook the Cover. We'll share them in a Facebook album, and feature our favorites here on The Feed.
Rachel Sanders
Culture
Spaghetti, rigatoni, gnudi--whatever! We love pasta so much we put it on our cover. Now show us you feel the same
Joanna Sciarrino
Culture
We received a record number of submissions this month!
Rachel Sanders
Culture
No, seriously, we want to see your photos of our fabulous April cover model: the slaw-topped, spicy-mayo-slathered fried chicken sandwich
Joanna Sciarrino
Cooking
You’ve got better things to worry about than stuck-on cookie bits.
Jesse Sparks
Culture
We challenge you to make the speculoos button cookies from our December cover
Joanna Sciarrino
techniques
The easiest way to become a better cook is to understand the appliance that’s doing the braising, roasting, and baking.
Rick Martinez
Culture
We put this lemongrass seafood stew on our September 2014 cover—and now it's your turn to make it, photograph it, and submit the pics to Cook the Cover
Joanna Sciarrino
Cooking
In this week’s podcast, Bon Appétit recommends two menus for a caller who has to host the Big Meal without a working oven or stove. And yes—we go all in on the grill.
Bon Appétit Staff & Contributors
techniques
When in doubt, pull a sheet pan out.
Meryl Rothstein and Claire Saffitz
techniques
No can opener? No problem. Here's how to cook around a poorly stocked kitchen.
Rachel Tepper Paley
techniques
Open-air cooking bliss is just a simple—but insanely powerful—backyard propane burner away.
Amiel Stanek
Cooking
No oven necessary.
Alex Delany