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magazine grilled smashed yukon gold potatoes with schmaltz
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Cooking
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
Cooking
The best potatoes for roasting is thin-skinned, perfectly textured, consistently sized, and available everywhere.
Alex Delany
Cooking
They’re lightly charred on the outside, creamy on the inside.
Ali Francis
Throw back to a classic chip with these roasted Yukon golds.
Rochelle Bilow
Cooking
Start with superb spuds and the rest is, pardon our pun, gravy.
Alma Avalle
techniques
Cooking
Hash can be good—let me prove it.
Alex Delany
Cooking
Culture
Plus, Panera is testing out a new energy drink, bird flu is back and tightening turkey supplies, and more.
Li Goldstein
Cooking
Two keys to perfectly boiled potatoes: time and salt. (Like, a lot of salt.)
Molly Baz
Culture
Cooking
We never met a potato we didn't like. But we're seriously in love with these garlicky, crispy smashed spuds.
Rochelle Bilow
Cooking
Like blueberry cobbler and slow-roasted salmon.
Bon Appétit Staff & Contributors
Cooking
It all comes down to Butterballs and MSG.
Alex Beggs
Cooking
There’s walnut dressing and sour cream and room for our relationship to grow.
Alex Delany
Cooking
Every taste of these smooth and buttery spuds aims straight for the brain’s pleasure center.
Dawn Perry
test-kitchen
And this year, we're infusing the butter.
Andy Baraghani
best-new-restaurants
East (Japan) meets West (California) at this izakaya, where it's all about the details, from the rice (made every 45 minutes) to the hand-hewn cedar bar. #BAhot10
Andrew Knowlton
Cooking
Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).
Adam Rapoport
techniques
Quickly cooking peeled, diced potatoes, then letting them dry slightly, will give you consistently light mashed potatoes. Here's how
Bon Appétit
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs
Cooking
The steak was just a bonus.
Adam Rapoport