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magazine cheddar dogs with cider braised leeks and apples
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Culture
There’s never been a more exciting time to drink American cider.
Beth Demmon
Cooking
Michael Singer
Culture
The orchard is infiltrating cocktail hour, with apple-based booze, stand-alone cider bars, and produce-driven cocktails that won’t cause appletini flashbacks.
Brad Thomas Parsons
Cooking
Your apple pie should have cheese in, on, and around it at all times.
Alex Beggs
Cooking
In her weekly newsletter, food director Carla Lalli Music shares the only way to make applesauce
Carla Lalli Music
Culture
Pineapple Collaborative’s ACV is the first I’ve tried that actually tastes like apples.
Aliza Abarbanel
Cooking
Like onions or scallions, raw leeks upgrade sandwiches, soups, and more.
Aleksandra Crapanzano
Culture
The Bon Appétit Test Kitchen
techniques
The best way to use surplus apples? Press them into cider
Ian Knauer
Cooking
These next-level hot dog toppings aren't just condiments: They’re a way of life.
Claire Saffitz
Culture
It’s been a very creepy week here.
Alex Beggs
Diane Chang
Culture
Your mission, should you choose to accept it: Serve on a hot dog on that plate this summer
Emily Fleischaker
Culture
Vote for your favorite photo from the new book, and we'll reveal the recipe. Plus, you automatically enter to win a free copy!
Julia Bainbridge
techniques
Sweeter than scallions, subtler than onions, leeks are beloved in Belgium. This is the tale of a trip and the tart it inspired.
Molly Wizenberg
Culture
An invitation to readers to cook the Cider-Brined Pork from our October 2013 cover—and submit their photos to BonAppetit.com
Joanna Sciarrino
Restaurants
Emily Schultz
Cooking
Pour yourself a crisp glass—then use the rest of the bottle for a cozy braise.
Sam Stone
techniques
Pierce Davis won a copy of our Grilling Book a few weeks ago, and yesterday he used it to serve up a meaty feast for 20
Julia Bainbridge
Culture
What's the best way to decorate the humble hot dog? We asked you, our readers, and you gave us 24 brilliant ideas, from Sriracha to...fried bananas?!?
Sam Dean
Culture
Stella Artois's alcoholic apple juice is coming to America. But will the Bon Appetit Foodist like it?
Andrew Knowlton
Cooking
Most of them have to do with drinking
Danielle Walsh
We resurrect a 1982 Halloween cheese spread from the archives. It's a little weird!
Julia Kramer
Cooking
Don't knock it 'til you try it.
Sarah Jampel