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magazine skillet greens with crispy shallots and cider gastrique
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Cooking
They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
Cooking
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz
Cooking
This salty-spicy-sweet seasoning sends them over the top.
Ali Francis
Culture
There's no such thing as seconds of these glazed shallots—they disappear too fast.
Claire Saffitz
Cooking
Here's how to make easy, excellent stir-fried greens, no complicated recipe—or lengthy ingredient list—required.
Chris Morocco
Cooking
It’s sweet. It’s sour. And it’s extremely delicious.
Rachel Karten
Cooking
One dish. Under 30 minutes. Bright green colors. What's not to love?
Alyse Whitney
Cooking
Today, you requested a soup recipe with beans. We think you're gonna like this one-hour, one-pot meal.
Christina Chaey
Cooking
It also works for tender herbs and hardy greens.
Shilpa Uskokovic
Cooking
Right this way to the stuff you should actually be keeping around—and exactly how to use them.
Carla Lalli Music
Shopping
Creamy broccoli mac and cheese, one-pot salmon and rice, crispy sheet-pan chicken thighs, and more
Bon Appétit Staff & Contributors
Cooking
Steak. Chicken. Squash. It's all coming together in just one cast-iron skillet.
Alex Delany
Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
Cooking
Herby Panko and horseradish beet relish toppings make this super savory stew a star.
Jesse Sparks
Cooking
Like ginger fried rice and buttermilk pancakes.
The Bon Appétit Staff
Cooking
Our readers helped create these light and springy recipes, including Vegetarian Lasagna and Apple Raspberry Crumb Bars.
Rochelle Bilow
Culture
See how our Restaurant Issue recipes turned out in bloggers' kitchens
Joanna Sciarrino
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Cooking
And saves fridge space too.
Lukas Volger
Cooking
Hot chips, cool dip.
Carla Lalli Music
Cooking
Like a festive red cabbage salad and mini frittatas.
The Bon Appétit Staff
techniques
And so will you
Chris Morocco
Cooking
40 minutes instead of 3 hours babysitting the stovetop? Sign us up.
Alex Beggs
Cooking
It’s so pretty, you almost won’t want to eat it.
Emma Wartzman