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magazine baked penne with farmhouse cheddar and leeks
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Cooking
Like onions or scallions, raw leeks upgrade sandwiches, soups, and more.
Aleksandra Crapanzano
Cooking
This holiday side is worth doubling.
Matt Horn
holiday issue 2020
Zak the Baker makes the case for adding an unexpected ingredient to the Hanukkah fave.
Zak the Baker, as told to Sarah Jampel
Lifestyle
The strawberry-topped "Food" issue of Lapham's Quarterly just hit newsstands.
Guest
Culture
If you consider yourself a baking fiend and know how to work a dough hook, Liz Prueitt of Tartine Bakery and Claire Ptak of London's Violet Bakery are two names you need to know. The pair chat with executive editor Christine Muhlke on today's episode about all things baked goods.
Bon Appétit
promotions
You skipped the pork and the apple cake in favor of this simple recipe from the Beekman Heirloom Cookbook. Here's the recipe.
Julia Bainbridge
Cooking
Cheesy. Crispy. Make-ahead. These slice-and-bake cheddar crackers are the easiest, tastiest way to kick off cocktail hour.
Claire Saffitz
techniques
And not just any mandoline--our HSN model!
Bon Appétit
Culture
We gave you a sneak peek at three photos from Recipes from an Italian Summer. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
...and they go surprisingly well with barbecue, says chef Ed Lee
Edward Lee, as told to Alex Beggs
Culture
It's our job to print recipes you can count on, so we do our best to make things right when BA's sharp-eyed readers catch something our kitchen missed.
Bon Appétit
Cooking
Like masa pancakes and miso-glazed eggplant grain bowls.
The Bon Appétit Staff
Cooking
Fruit and nuts, meet cheese and crackers
Michael Y. Park
test-kitchen
We asked BA's food editors to pick out their very favorite recipes from the December issue--so, if you don't have time to make everything, you can just go for the gold.
Rachel Sanders
Culture
In "What People Are Cooking," see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers have made and feature it here with photos and links.
Diane Chang
Cooking
This roasted whole pumpkin is an edible vessel for gooey bread and cheese.
Ashley Mason
Cooking
It’s so pretty, you almost won’t want to eat it.
Emma Wartzman
techniques
In our series, "Win a Cookbook," we'll give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. This week: Kim Boyce's Good to the Grain.
Julia Bainbridge
Culture
Not butternut squash soup. Not buttered-something else soup. Butter soup.
Julia Bainbridge
Shopping
Our editor in chief on four books that left her inspired—in the kitchen and beyond—in 2022.
Dawn Davis
Cooking
Plus more August winners and losers, reviewed.
Alex Beggs