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magazine snow peas with toasted almonds
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Cooking
Sugar snap peas are so tender and fresh this time of the year, we like ‘em raw with a tangy, creamy dressing.
Carla Lalli Music
Cooking
We tasted 11 grahams—from classics to gluten-free favorites—to find the best crackers for the whole family.
Sam Stone
Cooking
Pistachio butter, curry tofu nuggets, an Olipop flavor worth stocking up on, and more.
Editors of Bon Appétit
Cooking
They're cheap, they take 15 minutes to make, and they'll make you look like Martha Stewart.
Kat Boytsova
Cooking
Mashed peas are a bright, refreshing topper for our favorite appetizer: crostini
Danielle Walsh
Cooking
Turn strawberries—or mango, or pineapple—into instant shaved ice.
Esra Erol
Culture
Once I popped, I couldn’t stop.
Ali Francis
Culture
Senior staff writer Alex Beggs goes into the yearly Halloween candy debate, green bean casserole, and her new favorite food TV show.
Alex Beggs
Cooking
Vibrant frozen peas might be even tastier, and more versatile, than their fresh counterparts. Seriously.
Christina Chaey
Cooking
On this episode of Dinner SOS, Chris, Rachel, Kendra, and Inés each make the case for which cookie you should make this holiday season.
Bon Appétit Staff & Contributors
Shopping
Like truffle-laced hummus, fruity fiber bars, and gooey s'mores cookies.
Alaina Chou
Culture
r/BreadStapledToTrees is one of the internet’s last little pockets of weird fun.
Genevieve Yam
Cooking
Reader Ellen Dow shares the decadent brownie recipe that she's made since the '70s.
Alyse Whitney
techniques
Shopping
Gifts for your human friend who eats like a squirrel.
Kate Kassin
Cooking
It’s as simple as cinnamon toast, but with a springy twist.
Ali Slagle
Culture
The best things we ate at the Fancy Food Show this week, a Red Lobster recap, and more.
Alex Beggs
Cooking
This new kid on the block is nothing like the cereals of yore.
Sam Stone
Cooking
Lots of cheese, funnel cake fries, and a lawsuit.
Alex Beggs
This toast is like ants on a log—with a sophisticated twist.
Rochelle Bilow
Cooking
Bite-size, not too sweet, just the right amount of salty.
MacKenzie Chung Fegan
Culture
A good recipe, some weird food news, and more from the Beggs newsletter.
Alex Beggs
Cooking
You can buy toasted nuts at the store, so why would anyone buy the raw ones and do it themselves? Allow us to explain.
Alex Delany
Culture
L.A. chefs Sara Kramer and Sarah Hymanson test new menu options for their restaurant, Madcapra Falafel.
Josie Adams