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magazine broccolini with pecan brown butter
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Cooking
Brown butter is a chef's secret weapon—and now it's yours, too.
Amiel Stanek
Lifestyle
It's fermented with live cultures, and it's shockingly spreadable.
Kyle Beechey
Cooking
Brown butter makes everything better—as long as you know when to use it.
Lily Freedman
Lifestyle
DIY butter sculptures are cheeky, fun, and easy to make.
Wilder Davies
Restaurants
Bread and butter for $12. Worth it?
Noah Lederman
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
Culture
It happened. Bon Appétit officially made a Bob's Burgers recipe. And it's amazing.
Alex Beggs
Cooking
Its gooey pecan filling sits under cushions of custard and whipped cream.
Pervaiz Shallwani
techniques
People are OBSESSED with this thing. Why?
Alex Beggs
Culture
This North Carolina-based company knows its nuts.
Carey Polis
Lifestyle
A bit of it on everything I cook is the daily luxury I need right now.
Christina Chaey
Culture
Plus, mashed potatoes attack a Monet painting and a woman slices butter with her teeth.
Li Goldstein
test-kitchen
Here's why you should let your butter spend some quality time in a saucepan. Before you know it, you'll start sneaking it into anything and everything.
Chris Morocco
techniques
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
An Instagram video demonstration of how to blister vegetables like broccoli and cauliflower for complex, nutty flavor
Sam Dean
Culture
And it just premiered at the Telluride Film Festival
Sam Dean
Culture
Homemade butter in a beautifully designed glass vessel. Not the giant wooden thing they used in the old days.
Brad Leone
Culture
Nutty, toasted butter makes everything better. All you need to do is wait.
Bon Appétit
Cooking
It’s the best thing I ever made (apparently), but no one would let me share it—until now.
Carla Lalli Music
Culture
Vote for which recipe you want us to reveal and you could win a free copy of the cookbook!
Christine Muhlke
Cooking
It's my signature side but sure, you can borrow it.
Alex Delany
Cooking
Like a make-ahead lentil salad and baked butter paneer.
The Bon Appétit Staff
Cooking
I just can't get enough of this soy-chile paste combo.
Alyse Whitney