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ideas back of the napkin
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Recipes
(40)
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Culture
We’ll never scoff at torn paper towels, but sometimes it’s fun to play dress up. Here, 6 of our current faves.
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Recipes
This fancy picnic menu is full of delights like potted pork, little chicken salad sandwiches, and mint juleps. White gloves optional.
Easy
Recipes
With garlic, feta, and any herbs you’ve got, this dinner is like a ray of sunshine.
4.4
(4.36)
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Lifestyle
Your next dinner party deserves a low-key stunning floral arrangement.
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This is not the time for standing over a pot of risotto.
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Martinis! Cheese balls! Shrimp cocktail! We'll take any excuse celebrate with old-school style.
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Recipes
Picnic food should keep well and be easy to transport. These recipes fit the bill.
Easy
Recipes
In the mood for a big bowl of leafy comfort? This sheet pan-dinner-turned-salad is a quick fix for any big salad cravings.
4.6
(4.61)
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Recipes
Tea cakes, trifles, and tartines—oh my!
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Lifestyle
Five sleek tabletop pieces that pair well with whatever's on the menu.
Articles
(90)
Lifestyle
They're big enough to handle a messy, saucy meal without being unwieldy—and easy to throw in the hamper when you're done.
Emma Wartzman
Culture
Meema’s textiles are made from soft denim that was heading for landfills—my napkins are staying far from the trash.
Jenna Adrian-Diaz
Culture
If you were able to take your eyes off the October 2010 issue's Apple Fritters with Bourbon Ice Cream for just a minute, you may have noticed the chic napkin on the table next to the desserts.
Guest
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Culture
As every chef knows, the side towel--a pan-grabbing, herb-drying, cleaning machine--is the real kitchen essential.
Guest
Cooking
They're cute and eco-friendly but are they up to the task?
Alex Beggs
Videos
(265)
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How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in New York's West Village, leads us behind the scenes for an all access look at how the staff handles a busy Friday evening rush, serving hundreds of consistently high-quality small plates a night from their 90 square foot kitchen.
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Join Jason Wang, CEO of Xi'an Famous Foods, in the Bon Appétit Test Kitchen as he prepares hand-ripped noodles with Pork Zha Jiang meat sauce. A specialty from his hometown of Xi’an, China these handcrafted noodles paired with pork sauce and finished off with a dash of chili oil are one of the signature dishes on the menu at Xi’an Famous Foods.
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Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.
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Join chefs Christina Chaey and Susan Kim as they demonstrate how to make hand rolls, a quick and delicious option for summer dinner parties. Beyond the seaweed wrap and seasoned rice, filling a hand roll is part meal prep, part self-expression with your guests free to add whichever toppings are most appealing to them.
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl holiday cookies. The butter cookie that acts as your canvas is extremely simple to make (like, six ingredients simple), so you can spend most of your time on the fun part: unleashing your inner artiste. When you’re decorating, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze, let the cookie dry for about five minutes, and try again.
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Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/