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Beyoncé is an inspiration in our kitchen. Really. We put together this 12-course menu inspired by her songs, right this way
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A simple marinade, made with caper brine, becomes a punchy pan sauce, with melted butter for a velvety texture and whole capers for pops of tang.
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(3.86)
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From cauliflower with caper salsa to chicken piccata, these are our favorite caper recipes.
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From red snapper ceviche to coconut flan, these recipes are staples at the staff meal shared by Commander's Palace chefs and waitstaff.
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Restaurants
As L.A. Chapter, the Ace Hotel Downtown's new restaurant, gets ready to open, we go behind the scenes for a peek at the preparations
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How chef Melissa Miranda of Seattle’s Musang creates deeply flavorful dishes with a handful of heavy-lifting ingredients.
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Culture
Shop our editors’ favorite sheet pans, spices, and coffee grinders—all in one place.
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Claire Ptak of London’s Violet Bakery visits Parisian wine-bar star Camille Fourmont of La Buvette and Bon Appétit editor at large Christine Muhlke for a weekend of eating, drinking, and, of course, flea-market shopping at Camille’s favorite day-off spots.
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Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.
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(3.93)
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Breakfast, lunch, and dinner for Day 1 of the Food Lover's Cleanse
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Nostalgia never tasted better.
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Culture
An illustrated guide to the dominant menu-writing trends in American restaurants today, from the Novella to the Memento
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Parisian wine-bar star Camille Fourmont of La Buvette and Bon Appétit editor at large Christine Muhlke visit Claire Ptak of London’s Violet bakery for 36 hours of eating, drinking, and, of course, shopping at Claire’s favorite day-off spots.
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The Test Kitchen really nailed it for 2019.
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How our readers cooked—and photographed—our April 2014 cover recipe: Hake with Potatoes and Green Sauce.
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Day 2 of the Food Lover's Cleanse features full-flavored proteins and a decadent (though healthy!) dessert
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Day 7's Food Lover's Cleanse menu features a filling smoothie, an Asian-inspired chicken salad, and tuna skewers
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Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.
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(4.02)
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Famed Italian butcher Dario Cecchini shows—in 23 detailed photos—how to break down a pig, Tuscan style
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Passover classics get a makeover (gefilte-fish fritters, anyone?) in this new-school menu from hot spot Stopsky's Delicatessen
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Day 3 of the Food Lover's Cleanse 2014 begins with eggs and proceeds (naturally) to chicken—and then steak for dinner, because why not?