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magazine oven baked chicken breasts with lemony mustard arugula salad
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Cooking
Like a peppery strawberry salad and tart rhubarb juice.
Bon Appétit Staff & Contributors
Culture
Knock out holiday overeating and ease back into healthful habits with delicious meals like this.
Emily Fleischaker
Culture
Get the recipe from Jeanne Kelley's new cookbook, Salad for Dinner
Julia Bainbridge
sponsored
A successful dinner party means that you’re straddling the line between chef and host, seemingly effortlessly floating from living room to dining room refilling drinks while also making sure your red wine-braised brisket is still on track.
Kenmore PRO
sponsored
On frigid winter nights, it’s all too easy to order takeout and hide under the covers until the first signs of spring thaw out our social lives. But a cozy, winter dinner party is the perfect opportunity to try your hand at wholesome, savory dishes (bringing friends and family to you). From a simmering tomato-curry chicken to a butternut squash bake, these four easy-to-make meals feature Campbell’s® soups and Swanson® stocks as a flavorful base and are packed with hearty vegetables, so you’re feeding your guests nothing but the good stuff.
Campbell's
Cooking
These oven-barbecued chicken thighs are saucy, ultra-tender, and you 100% don't need a backyard to make them.
Christina Chaey
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
Culture
The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.
Claire Saffitz and Belle Cushing
Culture
We gave you a sneak peek at three photos taken of recipes from Quiches, Kugels, and Couscous. You voted for your favorite, and now we're ready to reveal the winning recipe: Moroccan Chicken with Olives and Preserved Lemons.
Julia Bainbridge
Culture
See how our Restaurant Issue recipes turned out in bloggers' kitchens
Joanna Sciarrino
Culture
techniques
There's an art to a perfectly tender roast lemon chicken—but it's also easier than you think. Watch this video to learn the technique.
Rochelle Bilow
Cooking
Last night Bon Appetit Senior Food Editor Sarah Tenaglia dropped by FOX's Hell's Kitchen as a judge of the "entree salads" challenge. Get the winning recipe here.
Emily Fleischaker
Culture
We gave you a sneak peek at three photos taken of recipes from Culinary Tea. You voted for your favorite, and now we're ready to reveal the winning recipe: Peppered Chicken with Pomegranate-Darjeeling Jelly.
Julia Bainbridge
Cooking
Everyone's favorite summer condiment can be so, so much more
Bon Appétit
Restaurants
When Buvette chef Jody Williams's restaurant took off in New York, she decided to repeat the formula–in Paris. Audacious? Sure. But it's that boldness that has made her–and her equally bold food–a hit on both sides of the Atlantic
Julia Turshen
Cooking
The "whoa" is 'cause you confit it in olive oil
Bon Appétit
Culture
We gave you a sneak peek at three photos taken of recipes from The French Women Don't Get Fat Cookbook. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
Avgolemono might as well be Greek for heaven (it's Greek for egg-lemon)
Carey Polis
Culture
Culture
We gave you a sneak peek at three photos from BBQ25. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Culture
See how bloggers cooked up our sheet-pan salad
Joanna Sciarrino