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magazine brussels sprout hash with carmelized shallots
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Cooking
Both are members of the allium family—here’s what sets them apart.
Alex Beggs
Cooking
A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs
Cooking
Shallots, quite frankly, are spectacular. Some would even say the greatest allium there ever was or will be.
Alex Delany
Cooking
A new recipe + tips for how to make the crispiest possible brussels sprouts in the oven.
Alex Beggs
Cooking
Take the guesswork out of changing up your alliums.
Alyse Whitney
Cooking
This salty-spicy-sweet seasoning sends them over the top.
Ali Francis
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Culture
There's no such thing as seconds of these glazed shallots—they disappear too fast.
Claire Saffitz
Cooking
It’s so pretty, you almost won’t want to eat it.
Emma Wartzman
Culture
We gave you a sneak peek at three photos from Mixt Salads. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
techniques
Watch the video to learn how to make our new favorite spring salad.
Mallory Stuchin
Cooking
Sure, roasted brussels sprouts are great, but these sauce-doused babies are a dealmaker.
Erika Owen
Cooking
Like a make-ahead lentil salad and baked butter paneer.
The Bon Appétit Staff
techniques
How to make breakfast hash with anything you have on hand
Alison Roman
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman
Cooking
Here's how to buy, store, and cook with shallots, in season in November.
Rochelle Bilow
Culture
Senior staff writer Alex Beggs talks about soup season, her love of garlicky condiments, and more in this week's newsletter.
Alex Beggs
Cooking
Here's how to buy, store, and cook with Brussels sprouts, in season in November.
Rochelle Bilow
Cooking
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz
Cooking
Row 7 is taking on Big Produce, one crop at a time
Alex Beggs
Cooking
And it's not just for brunch anymore
Amanda Shapiro
Cooking
The coveted Brussels sprout side dish that requires watching football to prep.
Carla Lalli Music
techniques
If you "don't like them," you're just doing it wrong
Bon Appétit
Culture
It spits out pits fast and clean, without Dexter-like cherry juice splatter.
Alex Beggs