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magazine halibut on mashed fava beans with mint
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test-kitchen
The best part of our Executive Editor, Christine Muhlke, throwing a Lundi Gras party for 40 of her closest friends is the leftover tasso ham, gumbo, and bread pudding we got to chow down on this afternoon at work.
Hunter Lewis
Culture
The Test Kitchen went clamming, and more highlights from the week.
Alex Beggs
Culture
The Bon Appétit Test Kitchen
techniques
I gather harvest armfuls and make fresh mint tea. I shovel it into tabouli salads. Of course, mint juleps are on constant rotation this summer, too.
Ian Knauer
Culture
The Bon Appétit Test Kitchen
Lifestyle
It blends with other flours like a dream without making things too craggy, stodgy, or crumbly.
Kyle Beechey
Cooking
This grain mill works seamlessly with your stand mixer—just be sure to keep some toothpicks on hand.
Christine Muhlke
Culture
The Bon Appétit Test Kitchen
techniques
Restaurants
At Mercado Sin Nombre, heirloom masa transforms a nostalgic lunchbox dessert into so much more.
Sam Stone
Cooking
Like gochujang-butter-braised tofu and grated shortbread.
The Bon Appétit Staff
Culture
When bloggers baked our Nutmeg and Black Pepper Popovers, the results were as beautiful as they were buttery
Joanna Sciarrino
Cooking
In honor of Saturday's 137th annual Running of the Roses, we dug out this recipe from the BA archives and took it for a spin...
Emily Fleischaker
Cooking
More leftover candy canes than you know what to do with? From DIY peppermint ice cream to candy truffles, here are some tasty ideas to get rid of them all.
Rochelle Bilow
Culture
Plus, mashed potatoes attack a Monet painting and a woman slices butter with her teeth.
Li Goldstein
Culture
Spring! That means the Kentucky Derby (this Saturday) and the Mint Julep--the rare convergence of sports and an extremely elegant libation.
Andrew Knowlton
Restaurants
Restaurant souvenirs are the best souvenirs.
Alex Beggs
Culture
You worked wonders with our glossy, delicately-striped sweets.
Joanna Sciarrino
Culture
We gave you a sneak peek at four photos from David Lebovitz's new cookbook, Ready for Dessert. You voted for your favorite, and now we're ready to reveal the winning recipe!
Emily Fleischaker
Cooking
Don't fret, all stroganoff means is "beef cooked in cream sauce"
Bon Appétit
Culture
Welcome to sugar week.
Sonia Chopra
Cooking
So what is Aleppo-style pepper and why do we keep talking about it? Read on, friends.
Aliza Abarbanel
promotions
We're giving away the tools for the perfect cup of coffee
Bon Appétit