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Culture
For cookbook author and producer Nicole Taylor, June 19 is a day for honoring the past while living thoroughly in the present. Here are her holiday must-haves.
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Culture
The titles we’ve waited all winter for.
Recipes
I can't believe I'd never heard of this recipe until I was halfway through writing this cookbook and then only because my good friend Fran McCullough, a primo New York cookbook editor now retired and living in the historic town of Hillsborough just north of Chapel Hill, e-mailed one morning full of enthusiasm: "Have you ever heard of Atlanta Brisket?" She'd eaten it for the first time the night before at some local "food do" and was blown away by its flavor and succulence. A quick online search turned up this shocker. Eli N. Evans, my across-the-hall Gramercy Park co-op neighbor for nearly 20 years, is an aficionado of Atlanta Brisket. Who knew? President Emeritus of The Charles H. Revson Foundation of New York and like me a born-and-bred Tar Heel, Eli is the author of three acclaimed books: The Provincials: A Personal History of Jews in the South, Judah P. Benjamin: The Jewish Confederate, and The Lonely Days Were Sundays: Reflections of a Jewish Southerner. The irony here is that I'd hand recipe "tests" across the hall to Eli and his family, never dreaming that he knew a thing about cooking.
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All the tried-and-tested tools, gear, and swag he swears by.
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While we don't really need an excuse to party with Alice Waters, we were there to celebrate the release of her latest book, The Art of Simple Food II.
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Recipes
Benne on Eagle chef Ashleigh Shanti’s brilliant blend of African and Appalachian foodways makes for hearty, unexpected twists on your favorite lazy morning classics.
Recipes
This drink is a daisy with beer in it, like adding Corona to your marg.
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This new batch of books makes the end of summer a little less tragic.
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Recipes
A delightful large-format blend of lychees, gin, elderflower, and citrus perfect for festive gatherings like Lunar New Year.
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Recipes
Maple-bacon chopped salad, chicken pot pie soup, pumpkin chili, and more recipes on our autumn bucket list.
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Recipes
Apparently, we all really craved soup and bread.
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15 designer looks (and recipes) from Fall/Winter New York Fashion Week 2014
Articles
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Cooking
Our editors cooked through dozens of recipes—including chile shrimp tacos and malted pound cake—to find the season’s best new cookbooks.
The Bon Appétit and Epicurious Staffs
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Cooking
Bruce Aidells
Culture
Read 'em and eat.
Bon Appétit
Culture
Before wine-tracking apps such as Vivino and Delectable, there was the legendary Oxford Companion to Wine edited by none other than Jancis Robinson, world's coolest wine critic. Today, Robinson joins our resident wine geeks, deputy editor Andrew Knowlton and assistant editor Belle Cushing, in the studio to talk about everything from why it's okay to put ice in your wine to her love of boxed wines (really!).
Bon Appétit
Culture
Today's recommended links from BA editors...
Emily Fleischaker
Videos
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Rapper Action Bronson takes over the Bon Appétit Test Kitchen to teach Vogue social editor Chloe Malle how to cook lamb kofte. They might not be destined to be best friends.
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Remember that one time when we did a big live fundraiser and Meme Appétit was in it? Well, it really did happen, and to prove it here's the segment from the variety show, featuring the entire Test Kitchen and Meme Appétit's Harry Kersh and Will Martin.
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
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Bon Appétit spends a day on the line with Eric Hastings of Fiasco BBQ in Austin, Texas. Eric made his name in the culinary world as Beverage Director at the world-renowned 3 Michelin star-winning Jean-Georges New York - but left it all behind to pursue his passion from inside a BBQ truck.
Fiasco BBQ's new home is Rosewood Social Club 1309 Rosewood Ave, Austin TX 78702
Director: Ian Stroud
Director of Photography: Alex Le
Editor: Rob Malone
Talent: Eric Hastings
Line Producer: Jamie Rasmussen
Associate Producer: Justine Ramirez
Production Manager: Janine Dispensa
Production Coordinator: Jeanne Tirro
Camera Operator: Ian McGar
Assistant Camera: Ana Lorant
Sound Recordist: Will Short
Production Assistant: Emily Berk
Post Production Supervisor: Alexa Santamaria
Supervising Editor: Brandon Henninger
Assistant Editor: Andy Morell
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
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Sugar artist Ana Parzych joins Bon Appétit for this episode of Handcrafted to demonstrate every step of filling, stacking, and decorating a 5-tier wedding cake in her impeccable style. From building layers of buttercream and applying fondant, to crafting intricate decorative molding and realistic sugar flowers, take an up-close look at the craftsmanship behind the world’s most luxurious wedding cakes.
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SNL star Aidy Bryant directs a few young gentlemen in the proper technique for creating an edible masterpiece with an Easy-Bake Oven.
Watch Aidy Bryant in Vimeo’s Darby Forever, coming out February 18th.
Watch Aidy Bryant in Vimeo’s Darby Forever, coming out February 18th.