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These marinated Spanish anchovies will bring the tapas bar energy right into your kitchen.
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From leak-free containers to insulated mugs, all the things our editors use to zhuzh up our brown bag lunches.
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The Test Kitchen really nailed it for 2019.
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Hit with cheddar cheese and a crunchy potato chip topping, this is the tuna casserole to end all tuna casseroles.
4.7
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This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.
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Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo.
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Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
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This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
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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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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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These are the appetizers and snacks you should master.
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This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.
5.0
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Culture
Alex Beggs dodged a few seagulls to bring you this month’s edition of Questionable Etiquette.
Alex Beggs
Culture
At Agni in Columbus, Ohio, chef Avishar Barua crafts a menu inspired by his team and their cultures. Here's what inspired each of the six courses.
Li Goldstein
Culture
Almanac is an ambitious Japanese-style speakeasy that's a love letter to all things local and seasonal.
Alisha Miranda
Cooking
Get unlimited access to recipes from BA—plus Epicurious, Gourmet, and our favorite cookbooks—in the new and improved Epicurious app.
Dawn Davis
Culture
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Did you know you can grill a steak, toss together a ceviche, and make watermelon poké—all on a sailboat? Neither did we until we charted a course for the Channel Islands with a veteran crew of food lovers.
Ashton Goggans
Videos
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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Andy Baraghani is basically starting from scratch with it comes to Senegalese food -- it's not a cuisine he is very familiar with. Join Andy on yet another culinary exploration as he learns how to make four traditional Senegalese dishes under the guidance of Pierre Thiam, the co-founder and executive chef at Teranga.
Check out our profile of Pierre here: https://weightloss-tricks.today/story/fonio-pierre-thiam%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Today Bon Appétit joins Chef Akira Shirayama at his restaurant Yorozu in Tokyo to observe his mastery of aged sushi. The best sushi isn’t always the freshest–Shirayama has invented methods for aging nearly 1000 varieties of fish, earning him a Michelin Star. At his six-seat restaurant hidden in a nondescript apartment building, guests can enjoy an omakase tailored to them by the sushi master himself.
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“Osip is a small farm-to-table restaurant in the English countryside. We have a Michelin Star and people travel countries to come eat dinner here.” Today, Bon Appétit spends a day on the line with Chef Ciaran Brennan, head chef at Osip in Somerset. Operating out of a 300-year-old house in the English countryside, Osip grows most of its own produce, letting nature decide what’s on the menu.
Osip is a 2025 Conde Nast Traveler Hot List Restaurant Winner.
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Bon Appétit meets Eric Sze in New York's Financial District, as he prepares to eat his way through the entire fine dining menu at Delmonico's Steakhouse. Joined by Ed Szymanski, chef at Dame and Lords in NYC, their appetites get put to the test in this lip-smacking food challenge.