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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
Restaurants
At Mercado Sin Nombre, heirloom masa transforms a nostalgic lunchbox dessert into so much more.
Sam Stone
Lifestyle
It blends with other flours like a dream without making things too craggy, stodgy, or crumbly.
Kyle Beechey
Culture
Plus, mashed potatoes attack a Monet painting and a woman slices butter with her teeth.
Li Goldstein
Cooking
This grain mill works seamlessly with your stand mixer—just be sure to keep some toothpicks on hand.
Christine Muhlke
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
Culture
The Bon Appétit Test Kitchen
Culture
Welcome to sugar week.
Sonia Chopra
Cooking
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
Culture
The Bon Appétit Test Kitchen
Restaurants
Restaurant souvenirs are the best souvenirs.
Alex Beggs
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
When bloggers baked our Nutmeg and Black Pepper Popovers, the results were as beautiful as they were buttery
Joanna Sciarrino
techniques
Culture
A muffin food feud reveals which BA staffers are cranks and which ones just love a good muff.
Alex Beggs
Cooking
So what is Aleppo-style pepper and why do we keep talking about it? Read on, friends.
Aliza Abarbanel
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
Culture
In a world full of mint chip ice creams, this one is tops.
Adam Rapoport
Culture
Kimchi slaw! Ribs! Cobbler! WaJu!
Alex Beggs
Cooking
This is my bread success story.
Hilary Cadigan
Restaurants
Nixtamalized corn is getting its due across the U.S., thanks to newly available heirloom maíz from Mexico and a mighty little grinder called a Molinito.
Leslie Brenner
Culture
Plus, more new spring-y merch!
The Bon Appétit Staff