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magazine chicken sausage and mushroom pot pie
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Restaurants
From Neapolitan-style pies with Mexican flavors to New York slices loaded with oxtails, chefs are reshaping pizza to represent their cultures and our collective appetite for creative new approaches.
Elazar Sontag
Cooking
Pot pie, that is. With two of the most popular winter veggies (kale, butternut squash) and loads of sage
Danielle Walsh
Cooking
This savory galette is everything you need leading up to the holidays.
Carla Lalli Music
Culture
Do you know your Detroit-style from your New Haven apizza? Neapolitan from Grandma?
Arthur Bovino
Culture
Bon Appétit
Cooking
Like masa pancakes and miso-glazed eggplant grain bowls.
The Bon Appétit Staff
Cooking
Turns out, barbecue chicken is completely fungi-ble
Kendra Vaculin
Cooking
Help reverse the carnivorous sins of the weekend with this vegetarian pot pie.
Bon Appétit
Restaurants
At Brooklyn’s F&F Pizzeria, Chad Robertson, Chris Bianco, and The Franks come together for one hell of slice shop.
Alex Delany
Lifestyle
Five pies, two ovens, one stoop.
Christina Chaey
Cooking
Warm delicious fillings wrapped in pastry are universally soul-satisfying.
Emily Fleischaker
Culture
Ask around, and most locals will tell you that the city’s greatest pies aren’t what the tourists are sold.
Jason Diamond
Culture
Meet the new pies in town.
Adam Kuban
best-new-restaurants
From square-cut Detroit-style pizza in New York, to the perfect crust in Portland—these are 2016's best slices.
Andrew Knowlton
Where to eat
On an island where most ingredients must be imported, bakers in Puerto Rico are finding innovative ways to make chewy, bubbly, and absolutely delicious pizza.
Alicia Kennedy
Cooking
Hold the beef. With summer produce, it’s unneeded.
Emma Laperruque
Cooking
The lightning-fast weeknight dinner that doubles as meal prep—and is an excuse to stuff things into tortillas.
Alyse Whitney
Restaurants
It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.
Alex Delany
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Restaurants
A bacon-topped pandan waffle, tender farmer’s cheese dumpling, and nine other dishes our scouters loved on the road this year.
The Bon Appétit Staff
Cooking
As someone who refuses to plan meals (…sorry), Chinese sausage is my lifesaver.
Helen Qu
Cooking
Big on flavor, light on your budget.
Shilpa Uskokovic
King trumpet mushrooms add heartiness to this vegetarian sandwich.
Rochelle Bilow
Julia Bainbridge