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magazine stuffing one recipe four ways
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Cooking
Whether you’re a sourdough or cornbread person, this mix-and-match formula is all you need.
Claire Saffitz
Cooking
How to make your best stuffing yet, no matter which recipe you’re following.
Sarah Jampel
techniques
If you're going to do one ounce of prep this Thanksgiving week, make it this.
Elyssa Goldberg
Nancy Oakes
Cooking
The low-effort route to golden outsides and buttery, molten centers.
Ella Quittner
techniques
When your family is divided between boxed and homemade, strike a compromise
Bon Appétit
Cooking
I'd be happy with a stuffing-only Thanksgiving, TBH.
Emily Schultz
Cooking
We tried seven boxed stuffings, including Stove Top and Pepperidge Farm, to find one worthy of your holiday meal.
Sam Stone
techniques
Once you learn the fundamentals, design-your-own stuffing is just a loaf (plus some aromatics, and maybe a little sausage...) away.
Claire Saffitz
Cooking
Once you try this brilliant breadcrumb swap, you’ll never go back.
Jesse Szewczyk
Cooking
This is the perfect moist on the inside, crispy on the outside combo
Kurt Soller
Culture
Dawn Perry
techniques
These are easier to make than most rolls, really.
Alex Delany
test-kitchen
When they're this good, it's worth it.
Claire Saffitz
Cooking
It’s the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
Claire Saffitz
Shopping
Win gifting season with these gifts that keep on giving.
Carina Finn
Shopping
The year’s best cookbooks also make the best presents.
Alex Beggs
Cooking
A Pinterest-worthy egg breakfast that's easy enough to make on a weekday.
Rochelle Bilow
Cooking
It’s Gourmet Makes, but in YOUR home…
The Bon Appétit Staff
Culture
I grew up eating Pepperidge Farm bagged stuffing, and I don't think I can ever switch to homemade.
Alyse Whitney
Culture
Swap the water with coffee, and more genius ways to one-up Betty Crocker. Sorry, Betty. Still love ya.
Alex Beggs
techniques
Here's how people mess up stuffing. Don't be one of them
Danielle Walsh