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Cooking
Topped with summer berries, this spoonable custard is easier to pull off and ready to wow a crowd.
Nina Moskowitz
Restaurants
The wiggle-jiggle dessert of the summer is getting the VIP treatment at restaurants across the country
Genevieve Yam
Cooking
A new recipe that’s so deceptively easy, the fridge does most of the work for you.
Emily Schultz
Cooking
This Italian savory pie is a stunner, and no one needs to know you made it all ahead.
Emma Wartzman
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Restaurants
Veggies may seem out of place in a panna cotta, but the custard serves as a blank canvas for pretty much any flavor—savory included.
Belle Cushing and Carly Fisher
Restaurants
Two of our editors debate the pros and cons of panna cotta, from its jiggly texture to its subtle flavor.
Julia Kramer
Cooking
Here are the titles we’re keeping cracked in our own kitchens—recipes included.
The Bon Appétit and Epicurious Staffs
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
The wellness magazine debuts this month. It's not 100% about mud.
Neha Prakash
This silky panna cotta replaces some of the traditional recipe's heavy cream with buttermilk
Ann Mah
Culture
Read 'em and eat.
Bon Appétit
Restaurants
Bises,
Bon Appetit
Bon Appetit
Joanna Sciarrino
Culture
Plus, people are selling Girl Scout cookies for $100 on eBay and SunnyD releases a spiked seltzer.
Li Goldstein
Restaurants
The madeleines at the Ritz are served with vanilla-flavored warm milk and yes, you want one.
Patrick Monahan
Culture
Vote for your favorite image from the new Tartine Gourmande cookbook, and you could win a copy
Julia Bainbridge
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Culture
Adam Rapoport
Lifestyle
Reflections on a Portland trip and more from Healthyish editor Amanda Shapiro.
Amanda Shapiro
Cooking
Who said you have to wait until the holidays to serve punch?
Julia Bainbridge
Cooking
They’re jammy, flaky, and holiday party ready.
Julia Kramer
Shopping
Because who doesn’t love fluffy, soft Italian bread chock full of candied orange peel and chocolate?
Carina Finn
Culture
When we relaunched the magazine this month, we asked you to cook the cover recipe and tell us what you thought.
Joanna Sciarrino