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Weeknight red sauce, chicken stir-fry, umami-packed vegetarian ramen, and more speedy dinner saviors
Bon Appétit Staff & Contributors
Cooking
Get unlimited access to recipes from BA—plus Epicurious, Gourmet, and our favorite cookbooks—in the new and improved Epicurious app.
Dawn Davis
Cooking
Here's how to buy, store, and cook with edamame, in season in August.
Rochelle Bilow
Cooking
Like vegetarian enchiladas and lemon cake with fruit.
The Bon Appétit Staff
Culture
Play pretend restaurant and cook something elaborate. Plus more bits from the week at BA.
Alex Beggs
Culture
Shopping
Recipes created by Bon Appétit editors, exclusive content, and specialty ingredients, all delivered straight to your kitchen.
Bon Appétit Staff & Contributors
Culture
These appetizers come together fast and easy, but no one has to know that but you.
Julia Turshen
Culture
Culture
IBM is developing an artificial-intelligence chef computer. Here's what you might be served at its restaurant
Jason Kessler
Cooking
All of the coconut shrimp, none of the effort.
Alex Beggs
Shopping
Creamy broccoli mac and cheese, one-pot salmon and rice, crispy sheet-pan chicken thighs, and more
Bon Appétit Staff & Contributors
Cooking
Crowd-pleasing sausages, spicy blistered edamame, and the easiest risotto to add to your weeknight dinner roster.
Bon Appétit
Cooking
What do our readers want in July? Steak svizzerina, pickled strawberries, and miso corn soup.
Bon Appétit
Culture
Recipe developer Ali Slagle’s debut cookbook makes cooking fun again.
Chala June
Culture
And I'm not the only one.
Alex Beggs
Shopping
New cookbooks from Ruby Tandoh, Claire Saffitz, and Frankie Gaw that will shake up your routine.
Alex Beggs
Shopping
Strip steaks with tangy butter sauce, a quick miso-curry stir fry, our favorite tuna melt, and more recipes to level up your cooking.
Bon Appétit Staff & Contributors
Cooking
Carla Lalli Music proclaims it’s make-soup-and-nap season in her weekly newsletter.
Carla Lalli Music
Cooking
Here are the titles our editors are cooking from at home—recipes included.
The Bon Appétit and Epicurious Staffs
Culture
Editor in Chief Jamila Robinson reflects on how she stays inspired to cook during the week.
Shopping
Whether you want to spend $40 or $400
Emily Farris