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magazine dried cranberry apricot and fig stuffing
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Cooking
Spread on toast and call it breakfast (or lunch or dinner).
Christian Reynoso
Cooking
Canned cranberry sauce? You're better than that! These cooking tips will have you hooked on fresh cranberries.
Rochelle Bilow
Cooking
And that fig just so happens to be pickled
Danielle Walsh
Cooking
We tried seven boxed stuffings, including Stove Top and Pepperidge Farm, to find one worthy of your holiday meal.
Sam Stone
Cooking
Summer fruit has never tasted quite like this.
Ashley Mason
Nancy Oakes
Cooking
Here's how to buy, store, and cook cranberries, in season in October.
Rochelle Bilow
Cooking
Back in Brooklyn, Manny Howard depended on local fig leaves for roasting sea bass. Out in California? Hard to come by. Until one day...
Manny Howard
Cooking
It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold and crowned with sugary orange zest and cranberries.
Alex Beggs
techniques
Cooking
From infused vodka to spicy salsa, ten things to do with the fresh, tart fruit
Bon Appétit
Cooking
Save your fussing for the pie.
Priya Krishna
Culture
The BA Editors let you know which Barbie Movie food collaborations are worth eating to celebrate the new Margot Robbie film.
Li Goldstein
Cooking
We asked experts and got more than we bargained for.
Ali Francis
Cooking
Cooking
Cooking
Culture
The Bon Appétit Test Kitchen
Culture
They come in a beautiful, vintage-looking tin, but it’s what’s inside that counts. (Inside = candy.)
Jesse Dart
techniques
Cooking
Once you try this brilliant breadcrumb swap, you’ll never go back.
Jesse Szewczyk
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
techniques
Turns out raw cranberries are bracing and delicious, the perfect way to cut through all that gravy.
Andrew Knowlton