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Culture
Bon Appétit
Cooking
No, you cannot substitute lemons (or grass).
Shoshi Parks
Lifestyle
I grew up picking herbs in the Korean mountains, but I never expected to spot one in the frozen food aisle.
Dakota Kim
Cooking
On this episode of Dinner SOS, Chris and Jess Damuck explore ways to make fresh, delicious salads all week long.
Shopping
Fresh sugarcane rum is vegetal, complex, and nothing like Bacardí.
Susannah Skiver Barton
Cooking
Chris Morocco and Shilpa Uskokovic help a caller with a nut allergy recreate and enjoy her most beloved restaurant dishes at home—while also staying safe.
Bon Appétit Staff & Contributors
Culture
Here is how our R.S.V.P. section works
Laura Loesch-Quintin
Cooking
Our R.S.V.P column has a new look—but we're still bringing you recipes from your favorite restaurants.
Julia Kramer
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Shopping
GORP is more than an acronym, it's a way of life.
Wilder Davies
Cooking
Spicy, intensely savory, slightly sweet, wholly umami.
Joy Cho
Cooking
When we want to turbocharge a dish with smoky sesame flavor, we reach for this stuff.
Chris Morocco
Culture
Cooking
Hallelujah, the weekend is in sight, and you need a no-brainer dinner tonight to make Friday come faster. Quick Main Thursdays has you covered...
Guest
Cooking
Don't invite me over for cocktails in December unless there's a bowl of spiced nuts on the table, okay?
Amiel Stanek
Shopping
It all comes down to planning… and store-bought dessert
Devra Ferst
Cooking
Crunchy coleslaw, a customizable batch cocktail, sticky-sweet ribs, and more.
Editors of Bon Appétit
Cooking
Andrew Knowlton
Cooking
This month our readers craved comfort foods from their favorite restaurants, and we've got the recipes, from chicken Parm to salted-caramel-glazed brownies
Danielle Walsh
Cooking
Spicy, sweet, salty, funky—this Korean pepper paste brings it all.
Christina Chaey
Cooking
A perfect protein, Lebanese mujadarra combines lentils and brown rice for a super healthy side dish.
Belle Cushing
Restaurants
Andrew Knowlton
Cooking
The only R&R you might get this weekend, amirite?
Danielle Walsh
Cooking
It’s always berry season when I've got a bag of frozen blueberries in my freezer.
Christina Chaey
Cooking
Gougères sound impressive, taste delicious, and will disappear in seconds (so make sure to make enough)
Danielle Walsh