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Cooking
It’s Gourmet Makes, but in YOUR home…
The Bon Appétit Staff
Culture
From a blowtorch Reese’s smoothing devise to a….potato?
Alex Beggs
Culture
They are like Slim Jims but wayyyyyyyy better.
Rachel Karten
Cooking
On this episode of Dinner SOS, Chris and Tanya Holland guide caller Michelle to achieve delicious French cooking without allium.
Bon Appétit Staff & Contributors
Cooking
We tried garlic butter potato chips, honey mustard dressing, chicken pot pies, and more.
Alex Beggs
Cooking
Obviously, this is very good and we want to eat it all the time
Alex Beggs
Culture
See how this recipe turned out in other cooks' kitchens.
Joanna Sciarrino
Restaurants
Think of cheese as a vegetarian alternative to branzino or a half-chicken: a deserving main dish that can be easily shared and accessorized with a rainbow of veg-heavy small plates.
Ali Francis
Cooking
Because no one has time to mince or Microplane.
Zoe Denenberg
Cooking
This two-ingredient recipe is making the rounds on TikTok.
Li Goldstein
Cooking
Like onions or scallions, raw leeks upgrade sandwiches, soups, and more.
Aleksandra Crapanzano
Culture
Large fusilli and foot-long chocolate bars are making the case for more is more.
Alex Beggs
Culture
It also did the onion chips thing, the spicy lemonade thing, and the elote dip thing.
Alex Beggs
Culture
These appetizers come together fast and easy, but no one has to know that but you.
Julia Turshen
Cooking
Why your melted cheese is greasy-lumpy-gross—and how to fix it.
Sarah Jampel
Culture
Chop, chop, done.
Alex Beggs
Culture
All last week, chef Jeremy Fox posted droolworthy pics of spring produce (like these fiddleheads) on Bon Appetit's Instagram feed. Here's a slideshow of his best
Laura Loesch-Quintin
Lifestyle
The strawberry-topped "Food" issue of Lapham's Quarterly just hit newsstands.
Guest
Cooking
Now that I know this trick, I'll never go back.
Sarah Jampel
promotions
Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
Culture
A throwback recipe to make on sweltering summer days, and more from the week at BA.
Alex Beggs
Culture
I snuck it out of an Andy Baraghani recipe. Thanks Andy!
Alex Beggs
Cooking
This souffle of grits, cheese, eggs, and onions is a nice way to tell your pals, "Thank you for being a friend"
Danielle Walsh
Culture
Some are too daring
Alex Beggs