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We threw a party for our Best New Restaurants of the 2013 last night
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Recipes
The “Nothing Fancy” cookbook author on how to host the most most baller dinner party in the most low-key way possible.
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Culture
And yes, there was a croquembouche vase, a cabbage pricked with shrimp, and a salmon mousse.
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Check out photos from the housewarming party we threw with chef Andrew Carmellini to celebrate the opening of our shiny, new Test Kitchen.
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LCD Soundsystem's Nancy Whang kept our partygoers on the dance floor at Portland's Chopsticks II bar last night.
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The necessities for entertaining, from coasters to cheese to party games (dominoes!)
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Being prepared for dinner parties isn't all about the food. These home goods, chosen by Food52's Amanda Hessser, make entertaining a whole lot easier
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Skrillex, Mara Hoffman, and Morgan Saylor were just a few faces at our second Feast or Fashion party, featuring Pamela Love's jewerly and April Bloomfield's cooking.
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Six make-ahead dnner party mains, from lamb to seafood soup to eggplant parmesan.
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Like make-ahead brisket, cheater’s paella, and a staff-favorite salmon.
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We're so excited about chef Chris Fischer's Beetlebung Farm Cookbook, we invited him to dinner (provided he cook, of course).
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Bon Appetit editor in chief Adam Rapoport threw a dinner last night at French restaurant La Grenouille in honor of Thom Browne's spring 2014 show at New York fashion week
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Take a look behind the scenes at our vegetable-laden dinner with chef Michael Anthony of Untitled NYC and FEED Projects CEO Lauren Bush Lauren.
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Portland blogger Eva Kosmas's fairytale-worthy secret suppers make us swoon.
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Some of the best chefs from New York City and beyond cooked dinner for the Edible Schoolyard NYC Spring Benefit—and Bon Appétit caught all the action.
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Here are all the highlights from Bon Appétit's Hot 10 2014 party, celebrating the Best New Restaurants in the country.
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With the James Beard Awards tonight, the best chefs in the business have all gathered in New York City to celebrate, network, and—of course—party.
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Our favorite submissions from Bitten Word's Cover to Cover challenge, in which participants cooked from our September Restaurant Issue.
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From cheese logs to pineapple chicken, how get festive the way Bon Appétit did four decades ago
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