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magazine lamb and eggplant shepherds pie
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Cooking
Enough with the stuffy platters and “pass the potatoes” formality. Let’s eat this rosemary-garlic roast beef on buns and party!
Alex Beggs
Cooking
I know what I'm bringing to my next potluck.
Bridget Moloney
Culture
Adam Rapoport isn't making pumpkin pie this year. Sorry, Lynne Rossetto Kasper (we still love you!)
Adam Rapoport
Cooking
This dish is meaty without the meat
Cameron Berkman
Culture
The best thing about a great pie is sharing it with your favorite people. Make our August cover dish and share the results with us!
Rachel Sanders
Cooking
Warm delicious fillings wrapped in pastry are universally soul-satisfying.
Emily Fleischaker
Cooking
Mom (kind of) knows best.
Adam Rapoport
best-new-restaurants
At Seatlle's The Whale Wins, lamb gets the French bistro treatment and is served with a shingled stack of toasted bread.
Andrew Knowlton
Culture
Cooking
The eggplant in this dish needs a little coddling, but the end result is an earthy, cheesy delight.
Guest
Cooking
On this episode of Dinner SOS, Chris and Shilpa guide caller Erin through the world of baking citrus pies.
Bon Appétit Staff & Contributors
Culture
You voted for this photo from the Montreal restaurant's new cookbook. Now we'll give you the recipe.
Julia Bainbridge
Culture
From beef tenderloin to venison, these showstopping centerpieces are holiday-worthy
Bon Appétit
Culture
Vote for which recipe you want us to reveal and you could win a free copy of the cookbook!
Christine Muhlke
Cooking
This recipe will change your mind about it.
Carla Lalli Music
Culture
Bruce Aidells
Restaurants
With fine dining-style small plates and artful cupcakes, there's never been a better time for the dogs to dine out.
Ali Francis
Cooking
You've seen Crack Pie. Now meet its savory cousin, pot pie on crack.
Bon Appétit
Culture
Our readers, so talented.
Rachel Sanders
Cooking
It makes all the difference when the sandwiches are assembled.
Carla Lalli Music
Restaurants
At Sister Pie in the Motor City, Lisa Ludwinski is hiring (and inspiring) locals to make truly impressive pastries. Now's your chance to join the revival.
Julia Kramer
techniques
A retro fave, updated for fall with pumpkin and spice
Julia Bainbridge
Culture
The idea of cutting and eating a pie on plates is so absurd when you consider the pie was already baked in a plate. It's single serve.
Allison Robicelli
Culture
How do I make the best mashed potatoes? Why should I dry-brine my turkey? And do I really need to serve pumpkin pie? Editor in chief Adam Rapport talks to our Test Kitchen editors and New York Times food editor Sam Sifton to answer all the pressing questions around everyone's favorite holiday: Thanksgiving!
Bon Appétit