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magazine fig and onion bruschetta
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Cooking
And your knife and your spoon, too
Hannah Sullivan
Cooking
Its summery sweetness balances spicy mustard and smoky chipotles.
Ali Francis
Cooking
And that fig just so happens to be pickled
Danielle Walsh
Culture
From a blowtorch Reese’s smoothing devise to a….potato?
Alex Beggs
promotions
You might not know it from the magazine (since we tend to focus on the food), but BA staffers are a fashionable bunch, and we've got a new Tumblr to share that BA style
Bon Appétit
Cooking
Spread on toast and call it breakfast (or lunch or dinner).
Christian Reynoso
Culture
Plus, the Critic’s Choice Awards served bagged pizza as sustenance (Oprah declined), Gisele released a Giselderberry Boost smoothie with Erewhon, and more.
Li Goldstein
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
promotions
Congrats Cat Greeleaf, you win
Matt Duckor
Cooking
Think salty, porky cinnamon rolls. These buns from Kristina Cho’s new book, ‘Mooncakes and Milk Bread,’ are completely irresistible.
Christina Chaey
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Culture
A Batsheva Hay show at Ben’s. A Diplo set at Katz’s. New York’s downtown scene has fallen hard for delicore.
Maggie Hennessy
Culture
Chop, chop, done.
Alex Beggs
promotions
A knife necklace. How cool is that?
Matt Duckor
Cooking
Senior editor Alex Beggs details Bon Appétit’s food tour of The Metropolitan Museum of Art.
Alex Beggs
Shopping
Lunchtime is about to get a whole lot cuter.
Irina Groushevaia
Culture
Adam Rapoport
Culture
Eight years into my tenure as editor in chief, things look very different than they used to.
Adam Rapoport
Shopping
Plus Food52’s pantry line, a buzzy new chef’s knife, and chili crisp vinaigrette from Fly By Jing.
Tiffany Hopkins
Culture
Pasta? That's so last season. The latest culinary rage is spiralized veggies, with zucchini leading the charge. But no, we're not calling them "zoodles."
Rochelle Bilow
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Shopping
We looked into the enduring trend and why fashion keeps pulling inspiration from the food world.
Megan Wahn
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
Now that I know this trick, I'll never go back.
Sarah Jampel