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magazine zaatar aioli
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Cooking
Then use it as a crudités dip, sandwich spread, or a sauce for crispy smashed potatoes.
Alyse Whitney
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Use of Aioli." (Great with fried things, as pictured!)
Julia Bainbridge
Cooking
What, is it our fault that za'atar goes with just about everything?!?!
Sarah Jampel
Culture
Some bloggers turned out impressive shots of this recipe from our July issue. Check them out.
Joanna Sciarrino
Cooking
But I'll also just settle for that bowl of aioli, TBH.
Emily Schultz
Culture
There's literally nothing this earthy, crunchy spread can't improve.
Emily Schultz
Culture
Whether on eggs, dips, or avocado toast, Z&Z za’atar makes everything better
Brittany Arnett
Cooking
Is aioli...mayo? Or is it something else entirely? What the heck's the deal?
Alex Delany
techniques
Spice up your life with za'atar, a traditional eastern Mediterranean spice blend
Hunter Lewis
The unique blend of spices in za'atar adds intrigue to a traditional egg salad sandwich.
Rochelle Bilow
techniques
This ain't your average mayo
Carla Lalli Music
techniques
We love the store-bought kind, but making it at home is so darn easy (when you follow these tips).
Rick Martinez
Culture
There are trend-chasing cookbooks and there are passion projects, and Khan's Palestinian cookbook is definitely one of the latter.
Amanda Shapiro
Cooking
I'd make a 12-layer cake and I'd deep-fry on a weeknight, but you won't find me making aioli from scratch.
Sohla El-Waylly
Cooking
These are what I make when I'm too tired to prep an appetizer—but not too tired to invite my friends over for dinner.
Sarah Jampel
Culture
Eight years into my tenure as editor in chief, things look very different than they used to.
Adam Rapoport
Culture
Diane Chang
Lifestyle
Ladies and gentlemen, meet our new wine columnist.
Sam Dean
sponsored
Simone Falco brings the FIAT ethos of practiced perfection to life at Eataly’s Rossopmodoro pizza counter daily with his passion for simple Neapolitan flavors and the highest quality.
FIAT
Cooking
In the market for finger food? (Who isn't?) Need a party-friendly starter course? There's an app for that, and every Tuesday we'll bring you one from the BA recipe archives.
Bon Appétit
Culture
When we relaunched the magazine this month, we asked you to cook the cover recipe and tell us what you thought.
Joanna Sciarrino
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Culture
Companies are duping cookbooks, ripping off authors, and turning recipes into disasters.
Adam Erace
best-new-restaurants
The story of how this unassuming, 39-seat restaurant in Los Angeles became the restaurant of the year is, to put it in sports terms, like that of a minor league baseball player who goes from batting .200 one year to hitting a grand slam in the bottom of the ninth with two outs to win the World Series the next
Andrew Knowlton