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Shopping
Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
Bon Appétit Staff & Contributors
Cooking
It's a springtime thing from Arthur Potts Dawson's new cookbook, Eat Your Vegetables
Julia Bainbridge
Cooking
Carla Lalli Music proclaims it’s make-soup-and-nap season in her weekly newsletter.
Carla Lalli Music
Cooking
My lazy shortcut turned into a go-to weeknight meal.
Kendra Vaculin
Restaurants
One city’s humble, but indisputable, iconic dish.
Melissa McCart
Culture
Everyone’s favorite humanitarian chef shares his home cooking in Spain My Way
Jamila Robinson
Cooking
Less than $2 a serving—and great for breakfast, lunch, or dinner.
Shilpa Uskokovic
Cooking
BONUS: Cabbage slaw to snack on while cooking.
Rachel Karten
Culture
You know about avocado toast, but avocado...pie?
Christina Chaey
Cooking
A cooling iced horchata latte, a spicy gochujang chicken, and more of the restaurant recipes our readers requested this month.
Belle Cushing
Cooking
Cooked grains? Throw them in there. Wilted herbs? Absolutely.
Meryl Rothstein
Shopping
Weeknight red sauce, chicken stir-fry, umami-packed vegetarian ramen, and more speedy dinner saviors
Bon Appétit Staff & Contributors
Cooking
You won't find any foam in these quick and easy recipes
Bon Appétit
Bon Appétit
Cooking
Give us all the jamón and anchovies.
Ashley Mason
Cooking
It’s two ingredients and totally foolproof.
Kendra Vaculin
Cooking
Who says one frittata can't have it all?
Sarah Jampel
Cooking
You can use fennel fronds like any tender herb. And if you already bought the fennel, they're free!
Alex Delany
Cooking
Editor in chief Adam Rapoport shares his frittata game plan for entertaining in his weekly newsletter.
Adam Rapoport
Cooking
A very good excuse for always making a little extra rice.
Emma Wartzman
Cooking
Also known as canary beans, these thin-skinned Peruvian beans work wonders in Mexican cooking—and are well worth the effort to cook from dry.
Inés Anguiano
Cooking
From frittatas to stir-frys, clear out your fridge with these easily adaptable, put-anything-in-it recipes
Danielle Walsh
techniques
Got greens, garlic, and cheese? That's all you need, says Carla Lalli Music, to improvise a stellar dish you'll want to eat every night
Carla Lalli Music
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney