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magazine 2008 06 curried pea frittata
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Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Cooking
Editor in chief Adam Rapoport shares his frittata game plan for entertaining in his weekly newsletter.
Adam Rapoport
Cooking
I never really thought of myself as a "soup person," but this healthy, curried split pea number won me over.
Amanda Shapiro
Cooking
Crazy revelation of the day: That is not a pea soup
Julia Bainbridge
Culture
We just got the best fan letter ever—about our new Hot 10 Restaurant Issue—and it's seriously making us blush
Bon Appétit
Culture
Chop, chop, done.
Alex Beggs
Cooking
Pea shoots, a favorite at Chinese restaurants, have a sweet, delicate, springtime-evoking allure—and they're super easy to stir fry at home
Matt Gross
Cooking
I have only made one other frittata in my life and that was on a day that my friends and I know as "The Great Easter Hangover of 2007." I am pleased to report ba.com's Top 100 frittata was much smoother sailing.
Bridget Moloney
Culture
We asked bloggers to cook up our pea-spiked flapjacks, and they responded with a stack of lovely (and mouthwatering) photos
Joanna Sciarrino
Culture
A reader was so moved by beef stew, he had to write a poem about it
Bon Appétit
Cooking
A beef and ginger stir fry with a secret ingredient.
Adam Rapoport
Culture
Earthy mushrooms and tender slices of steak make our fragrant Beef, Shiitake, and Snow Pea Stir-Fry a healthful and satisfying meal that comes together in 30 minutes.
Joanna Sciarrino
Restaurants
And I’d do it again—that’s how much I love the version at Yang’s Kitchen.
Rachel Karten
Culture
The rumors are true: There is a cat who loves to cuddle with a hot bowl of curry.
Michael Singer
Cooking
Our Green Pea Soup with Tarragon and Pea Sprouts is easy enough to serve at a weeknight family supper and festive enough to blow away guests at a dinner party.
Guest
Culture
For decades, Romulo Yanes photographed beautiful and defining images for Gourmet, Bon Appétit, and Epicurious.
Bon Appétit
Cooking
When Matt Gross visited Sichuan province, he discovered a familiar meat-and-potato stew with a spicy (okay, really spicy) local twist
Matt Gross
Culture
The wellness magazine debuts this month. It's not 100% about mud.
Neha Prakash
Culture
We gave you a sneak peek at three photos taken of recipes from Uchi, The Cookbook. You voted for your favorite, and now we're ready to reveal the winning recipe: Shiitake Bacon.
Julia Bainbridge
Julia Kramer makes a beef tenderloin recipe from Bon Appétit 21 years ago—and finds it to be delightfully of its era
Julia Kramer
Culture
Episode 11 of the Bon Appétit Foodcast is all about spring cooking.
Bon Appétit
Culture
When we want to know everything that's hot in the restaurant world right now, we hunt down senior editor Meryl Rothstein.
Bon Appétit
Cooking
Curried shrimp noodles, sweet and spicy Brussels sprouts, and more restaurants recipes requested by you, the readers.
Belle Cushing
Cooking
Less than $2 a serving—and great for breakfast, lunch, or dinner.
Shilpa Uskokovic