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magazine baby greens with quince dressing
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Shopping
Festive outfits, decor, and gourmet food goods all in the same cart.
Abbey Stone
Shopping
All the best gifts to help your friends enjoy little moments of calm all year long.
Kate Kassin
Cooking
On this episode of Dinner SOS, Chris and Kendra help caller Natalie tackle leafy greens!
Culture
Pecans, in salad dressing, are you crazy? Yes and yes.
Alex Beggs
Culture
According to TikTok, it’s the summer of Tomato Girls, Lemon Girls, and Vanilla Girls. And Cherry Girls. And Strawberry Girls.
Li Goldstein
Cooking
Seven new recipes, tons of tips and tricks. Grab your tote bag.
Bon Appétit Staff & Contributors
Cooking
We ever-so-slightly updated a hippie classic.
Andy Baraghani
Culture
A woman after our own hearts
Guest
sponsored
Preparing a delicious meal the whole family can enjoy is a great way to help your kids learn the benefits of eating healthy. When you find ways to incorporate nutrient-rich fruits and veggies into recipes so you can truly “eat your colors”—you’ll start to see that your kids are inspired to follow your lead. Whether you’re looking for ways to incorporate red, green, purple, orange, white, or yellow into your next meal, we partnered with Plum Organics® the organic brand behind Eat Your Colors®, to share the tips, tricks, and recipes to make it simple to achieve.
Plum Organics®
Cooking
Our favorite salad doesn't require a complicated dressing or a bunch of prepped veggies—just cold, crisp lettuce, salt and pepper, and lemon and oil.
Claire Saffitz
Cooking
It’s easier than it seems to make these nests of creamy, dreamy greens with an egg cracked right in the center.
Alex Beggs
Cooking
Culture
From gorgeous spring soups to spicy radishes, the most droolworthy images from chef April Bloomfield's takeover of the BA Instagram feed
Laura Loesch-Quintin
Cooking
The Farmers Market Challenge is back and better than ever. We’ve got dilly zucchini, peachy chicken, and then some.
Kelsey Jane Youngman
Cooking
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Greens."
Julia Bainbridge
We love this light and tangy buttermilk dressing—it's especially great on a summer salad.
Rochelle Bilow
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Cooking
Sounds like the punchline to a joke about vegetarianism. Actually a showstopping main dish.
Kendra Vaculin
Cooking
Our Quinoa and Spring Vegetable Pilaf is at once hearty and light: hearty because it could serve as a meal and light because of its fresh spring flavors.
Guest
test-kitchen
If you're lucky enough to come across these fleeting greens one last time at your local market (as we were last week), pickling is a great way to make them last the whole year.
Mary-Frances Heck
Culture
Happy Halloween! The only day a sexy cauliflower pizza might show up on your doorstep.
Alex Beggs
Culture
Sorry truffles, you've been out-classed
Sam Dean
Cooking
Green beans are the first bumper crop of the season. Here are 3 ways the Bon Appetit Test Kitchen turned them into a masterpiece
Danielle Walsh
Cooking
It’s Gourmet Makes, but in YOUR home…
The Bon Appétit Staff
Lifestyle
Dinner game-changer: start cooking your greens in coconut milk.
Elyssa Goldberg