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(231)
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Recipes
Overdid it on the agave margs at happy hour last night? Take an aspirin, put on your sunglasses… and eat these things.
Recipes
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Recipes
We put together a whole day's worth of meals with apples, from pancakes and tarts to chicken and slaw
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Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything, it just might.
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Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).
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(5)
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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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(5)
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Cooking
Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.
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And by eating we mean drinking.
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Black pepper with fruit? It works—trust us.
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(3.5)
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It's the hardest part of the cleanse, says Sara Dickerman: turning down friends (and snacks)
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Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.
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Think of this as a salad sandwiched between two slices of bread.
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Articles
(180)
Culture
There are no rules when it comes to food (or talking about food), but here are a few tips we've learned along the way.
Maggie Lange
Culture
They really do work
Bon Appétit
Cooking
Beans, greens, and sardines—a healthy rhyme you can actually eat.
Carla Lalli Music
Culture
Ariel Levy, Sherman Alexie, and more authors reveal what fuels them through a day of writing.
Monica Uszerowicz
Culture
Author Josh Friedand just wrote Eatymology, a dictionary of new words to describe the way we eat, drink, and think about food. How well do you know these five food vocab words?
Elyssa Goldberg
Cooking
The weeknight power of chickpea flour.
Carla Lalli Music
Videos
(358)
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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.
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One dish. Two days. We challenged super taster Chris Morocco to blindly taste a dish made by Rick and then reverse engineer it as closely to the original as he can. The challenge this episode: Guy Fieri's Trash Can Nachos.
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In this episode, the kids try 100 years of British food. For this taste test, the children sample steak and kidney pie, fish and chips with a side of mushy peas, national loaf, marmite, drippings, coronation chicken, custard, English fry up, jam roly poly (aka Dead Man's Leg, Dead Man's Arm, or Shirt-Sleeve pudding), blood pudding, sticky toffee pudding, chicken kiev, fancy Scotch egg, rhubarb, chicken tikka masala, roast beef (aka The Sunday Roast), and popovers.
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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Make this simple and super-satisfying soup your go-to weeknight meal.
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How many of you experience sense memory when you think about eating Warheads when you were kids? You know, that sour feeling on the back of your tastebuds? Well, pastry chef Claire Saffitz is setting out to recreate that sensation as she attempts to make gourmet Warheads.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/