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magazine chicken and spring greens gratin
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Cooking
And girl, it's fresh
Danielle Walsh
Cooking
On this episode of Dinner SOS, Chris and Shilpa answer listener questions on all things summer cooking.
Bon Appétit Staff & Contributors
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Cooking
Like speedy lunch tacos, a halal cart dinner salad, and Vietnamese-inspired wraps.
Nina Moskowitz
Cooking
On this episode of Dinner SOS, Chris and Shilpa brainstorm vegetarian recipes that are quick and easy to follow.
Cooking
On this episode of Dinner SOS, Chris and Kendra help caller Sarah expand her vegetarian cooking beyond pasta.
Bon Appétit Staff & Contributors
Culture
Vegetarian cookbooks, Indian recipes, family dinner ideas, pizza, and more new cookbooks to pre-order now.
Christine Muhlke
Lifestyle
Need we say more?
Aliza Abarbanel
Lifestyle
A little bit lighter and a whole lot greener than your average meatball
Amanda Shapiro
Cooking
Why you should make the Squash and Tomato Gratin from Bon Appetit
Doreen St. Felix
Culture
The Bon Appétit Test Kitchen
Restaurants
At Kismet Rotisserie in Los Angeles, chefs Sara Kramer and Sarah Hymanson put a Mediterranean spin on their burnished bird.
Molly Baz
Culture
The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.
Claire Saffitz and Belle Cushing
Cooking
Like a peppery strawberry salad and tart rhubarb juice.
Bon Appétit Staff & Contributors
Culture
Here's a recipe from April Bloomfield's new cookbook
Julia Bainbridge
Restaurants
Oh hello, purple daikon. Lovely to see you aren't ramps.
Ashley Mason
Culture
Chris's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Chris Hall
sponsored
On frigid winter nights, it’s all too easy to order takeout and hide under the covers until the first signs of spring thaw out our social lives. But a cozy, winter dinner party is the perfect opportunity to try your hand at wholesome, savory dishes (bringing friends and family to you). From a simmering tomato-curry chicken to a butternut squash bake, these four easy-to-make meals feature Campbell’s® soups and Swanson® stocks as a flavorful base and are packed with hearty vegetables, so you’re feeding your guests nothing but the good stuff.
Campbell's
Culture
The Bon Appétit Test Kitchen
Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone
Culture
Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.
Alex Delany
Cooking
Introducing: epic garlic bread, juicy pork cutlets, Creamsicle-inspired sundaes, and more inspiration for your weeknight dinners.
Claire Saffitz
Lifestyle
Like a light jacket, this vegetable-packed soup is an April staple.
Aliza Abarbanel
Restaurants
How many ways can you possibly cook a pounded-thin piece of chicken breast? Well, as any self-respecting red sauce menu will tell you, the answer is…a lot.
Amiel Stanek