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magazine baked brie with mushrooms and thyme
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Cooking
It requires just five ingredients and five minutes to prep.
Kendra Vaculin
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
Cooking
This savory galette is everything you need leading up to the holidays.
Carla Lalli Music
Culture
Two great new recipes, one great old one, and Jennifer Lawrence’s…wedding registry?
Alex Beggs
Cooking
Say good-bye to the canned stuff forever.
Alyse Whitney
Culture
What's the new “it” vegetable? Let's find out.
Alex Beggs
Culture
Steamy broths, Dutch oven dinners, and potlikkers galore.
Dawn Davis
Lifestyle
This larb was love at first sight.
Molly Baz
Cooking
I’ve worked in the Bon Appétit Test Kitchen for years. This is the recipe I always go back to.
Kendra Vaculin
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Cooking
Like roasted salmon and famous madeleines.
The Bon Appétit and Epicurious Staffs
Culture
The Bon Appétit Test Kitchen
Cooking
Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Cooking
Heather Eddy
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
Culture
A stunning rainbow carrot tart, crisp-skinned duck breasts, and an unforgettable rhubarb dessert set the stage for an elegant, leisurely gathering.
Alison Roman
Cooking
This month, our readers have a creamy wedge salad dressing, a coffee-rubbed steak, and a whole lotta Vegas on the mind.
Belle Cushing
Cooking
It’s the best thing I ever made (apparently), but no one would let me share it—until now.
Carla Lalli Music
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Mushrooms."
Julia Bainbridge
sponsored
Sponsored: In the city of old-school haute cuisine, the 11th arrondissement's La Cave de l'Insolites uses organic ingredients in its array of delicious and visually stunning dishes.
Edward Jones
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Cooking
Oval or round? There’s a right shape for every job.
Adam Rapoport
Culture
Claire Saffitz weighs in on the holiday season’s most extra dessert.
Alex Beggs