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magazine mashed potatoes pears and leeks
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Cooking
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
Cooking
For the smoothest spuds, the only tool we trust is a ricer.
Carly Westerfield
Cooking
Start with superb spuds and the rest is, pardon our pun, gravy.
Alma Avalle
Cooking
Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).
Adam Rapoport
promotions
You skipped the pork and the apple cake in favor of this simple recipe from the Beekman Heirloom Cookbook. Here's the recipe.
Julia Bainbridge
Cooking
The potato masher might be the most under-utilized tool in your kitchen.
Alex Delany
Cooking
Like onions or scallions, raw leeks upgrade sandwiches, soups, and more.
Aleksandra Crapanzano
Culture
A muffin food feud reveals which BA staffers are cranks and which ones just love a good muff.
Alex Beggs
Culture
The stats are in and our perfect baked potato recipe is topping the charts. Also: a bidet debate.
Alex Beggs
Cooking
An ode to an underrated bonafide spring ingredient.
Carla Lalli Music
Cooking
Oh, you want life-changing mashed potatoes? Yeah, we have those.
Alex Delany
Cooking
Say it with us: salt! fat! acid! heat!
Ali Francis
Cooking
There’s walnut dressing and sour cream and room for our relationship to grow.
Alex Delany
techniques
Quickly cooking peeled, diced potatoes, then letting them dry slightly, will give you consistently light mashed potatoes. Here's how
Bon Appétit
Cooking
...and they go surprisingly well with barbecue, says chef Ed Lee
Edward Lee, as told to Alex Beggs
Cooking
A waxy potato doesn't belong in Madame Tussauds.
Sarah Jampel
holiday issue 2020
Zak the Baker makes the case for adding an unexpected ingredient to the Hanukkah fave.
Zak the Baker, as told to Sarah Jampel
Cooking
Every taste of these smooth and buttery spuds aims straight for the brain’s pleasure center.
Dawn Perry
Cooking
I thought that these were going to be explosively flavorful. And while they were full of flavor they weren't explosive, and while non-explosive potatoes might sound like a good thing, I was a tiny bit let down.
Bridget Moloney
Culture
Senior staff writer Alex Beggs talks about soup season, her love of garlicky condiments, and more in this week's newsletter.
Alex Beggs
techniques
Want the smoothest, creamiest, fluffiest mashed potatoes for Thanksgiving? Our how-to video gives you plenty of pointers in 24 seconds
Dan Piepenbring
Culture
The Bon Appétit Test Kitchen
Cooking
Potatoes. They don't get the respect they deserve.
Dawn Perry
Culture