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magazine herb and onion stuffing
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Nancy Oakes
Cooking
How to make your best stuffing yet, no matter which recipe you’re following.
Sarah Jampel
Culture
I grew up eating Pepperidge Farm bagged stuffing, and I don't think I can ever switch to homemade.
Alyse Whitney
Cooking
I'd be happy with a stuffing-only Thanksgiving, TBH.
Emily Schultz
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and links
Joanna Sciarrino
Cooking
Once you try this brilliant breadcrumb swap, you’ll never go back.
Jesse Szewczyk
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Cooking
Add ‘em by the handful, not by the pinch.
Sarah Jampel
Culture
The Bon Appétit Test Kitchen
Cooking
They're delicious, and you should be cooking with them.
Alex Delany
Culture
Show us what you got! Cook our June cover recipe and send us your pics
Joanna Sciarrino
Cooking
We tried seven boxed stuffings, including Stove Top and Pepperidge Farm, to find one worthy of your holiday meal.
Sam Stone
Cooking
Stuffing, when prepared outside of a chicken or a turkey, is a foodstuff with an existential crisis. However, the taste of this outside-the-bird stuffing was... well, it was good, straightforward, and simple (and I would definitely use it again).
Chris Hall
Cooking
The old school was cool as hell. These aren't going out of style any time soon.
Alex Delany
Culture
The Bon Appétit Test Kitchen
Cooking
Shallots are great. So are onions. Here's when (and how!) to use these pungent alliums.
Rochelle Bilow
Cooking
A beef and ginger stir fry with a secret ingredient.
Adam Rapoport
Cooking
It’s the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
Claire Saffitz
techniques
Watch the video to learn how to make our new favorite spring salad.
Mallory Stuchin
Culture
A throwback recipe to make on sweltering summer days, and more from the week at BA.
Alex Beggs
Culture
One day, a mysterious hot sauce appeared in our office. Little did I know, I’d met my desk lunch’s perfect match.
Hilary Cadigan
Cooking
"Yum, like croutons" said my boyfriend's brother upon tasting this. I would say it was a very nice, very easy, savory stuffing.
Bridget Moloney
Cooking
There’s a special satisfaction in taking the star ingredient of a dish you could take or leave and shoehorning it into one you already adore with a passion.
Amiel Stanek
Restaurants
Emily Schultz