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magazine mussel and fennel bisque
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Cooking
Mussels are quick-cooking, inexpensive, and party-friendly. Avoid these common mistakes, and get them right, every time.
Rochelle Bilow
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
techniques
This tasty shellfish is easy to find, affordable, sustainable, and easy to prepare--so what are you waiting for?
Janet McCracken
Cooking
If you're standing in the frozen foods aisle: RUN!
Alex Delany
best-new-restaurants
Who knew Portland, Oregon's take on classic Russian cooking could be so much damn fun. The more than 60 vodkas don't hurt, either.
Andrew Knowlton and Julia Kramer
Culture
One part service journalism, one part ethnography of culinary cultures, and one part art project, Swallow magazine reads as intimately as a backpacker's diary but thrives on experimental aesthetics.
Diane Chang
Where to eat
The Fet-Fisk chef recommends cemetery wine strolls and late nights at the Squirrel Cage.
Wilder Davies
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
Culture
We gave you a sneak peek at three photos taken of recipes from Heart of the Artichoke. You voted for your favorite, and now we're ready to reveal the winning recipe: Mussels Mariniere.
Julia Bainbridge
Culture
Plus, Panera is testing out a new energy drink, bird flu is back and tightening turkey supplies, and more.
Li Goldstein
Cooking
Here's how to buy, store, and cook with fennel, in season in October.
Rochelle Bilow
Shopping
Plus Food52’s pantry line, a buzzy new chef’s knife, and chili crisp vinaigrette from Fly By Jing.
Tiffany Hopkins
Lifestyle
Going the DIY route allows for maximum freshness, customization, and affordability…and what else do you have planned anyways?
Benjamin Kemper
techniques
Restaurants
At Barbs B Q, Chuck Charnichart transforms the flavors of the Rio Grande Valley into bright, creative dishes and paves the way for barbecue's next chapter.
Elazar Sontag
promotions
French press, Chemex, and Aeropress defined
Jordan Michelman
techniques
How to prep the crunchy veg--stem, fronds, and all
Bon Appétit
Culture
When Stumptown’s Duane Sorenson isn’t running the hippest coffee company in America, he’s Portland’s most popular host—throwing a laid-back brunch with family, friends, and, yes, really good brew.
Alison Roman
Restaurants
It’s an entire seafood boil in miniature and I’ll share it—if I must.
Alex Beggs
Restaurants
The Hudson, New York restaurant is an anti-trend rebuttal to social media–driven cooking.
Elazar Sontag
There's one seafood that I've never been able to get behind: mussels.
Jason Kessler
promotions
We gave you a sneak peek at three photos taken of recipes from Elizabeth David's cookbook, At Elizabeth David's Table. You voted for your favorite, this light, vibrant mussel soup.
Julia Bainbridge
Cooking
Serve with toasted bread and that's that.
Julia Bainbridge
Culture
Large fusilli and foot-long chocolate bars are making the case for more is more.
Alex Beggs