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Our new cooking column chronicles an amateur cook's crazy adventures in the kitchen. This time: A twenty-duck feast
Adam Sachs
Cooking
Like a glazed rhubarb cake and saucy roasted cauliflower.
The Bon Appétit Staff
Cooking
In this week’s podcast we help a caller host a party she can actually enjoy.
Bon Appétit Staff & Contributors
Cooking
Momofuku Ssam Bar gave pork shoulder celebrity status with its Bo Ssam. Now the recently expanded restaurant in NYC's East Village has duck on the brain.
Christine Muhlke
promotions
Molly Moon ice cream plus a whole lotta cava makes for a good time, we discovered
Hannah Sullivan
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
A stunning rainbow carrot tart, crisp-skinned duck breasts, and an unforgettable rhubarb dessert set the stage for an elegant, leisurely gathering.
Alison Roman
Cooking
The cauliflower tastes so much like boneless chicken wings, it's unreal.
Alyse Whitney
Cooking
Pancakes included!
Danielle Walsh
Cooking
Duck a l'Orange is baaaaaaack
Bon Appétit
Restaurants
Bon Appétit
Cooking
In very good taste, we might add
Hannah Sullivan
Culture
At least as far as the next bowl of vodka sauce is concerned.
Alex Beggs
Culture
A throwback recipe to make on sweltering summer days, and more from the week at BA.
Alex Beggs
This tender glazed duck confit gets a flavor boost from olive relish and a sauce verte.
Lucy Madison
Culture
Culture
Peden+Munk shoot an awful lot of beautiful pictures for Bon Appetit, so we decided to ask them how they do it all so well
Sam Dean
Lifestyle
The strawberry-topped "Food" issue of Lapham's Quarterly just hit newsstands.
Guest
Culture
Pecans, in salad dressing, are you crazy? Yes and yes.
Alex Beggs
Cooking
This do-ahead cocktail party appetizer gives you time to primp.
Bon Appétit
Culture
Show us what you got! Cook our June cover recipe and send us your pics
Joanna Sciarrino
Restaurants
At Suzanne Goin's reinvented A.O.C., says columnist Matt Duckor, the humble mix of greens gets its star turn, thanks to three smart techniques
Matt Duckor
techniques
Get it? We're talking about duck fat
Hunter Lewis