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magazine back of the napkin
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Recipes
(112)
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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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Culture
That's right. Official Bon Appétit t-shirts are here!
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techniques
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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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Culture
We go behind the scenes with an artist making 2,000 stunning cups made entirely out of sugar.
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Oysters were shucked, photos were ‘grammed, and celeb outfits reminded us of our recipes. Take a look at how the evening went down.
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Lifestyle
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Lifestyle
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Culture
We helped Chloë Sevigny debut her new line with Opening Ceremony with a four-course lunch—something that's unheard of at a Fashion Week event
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Culture
From salad bowls to sharper knives, Bon Appétit's editors name the gifts we're hoping to get in our stockings and under our trees
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Recipes
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Culture
From leak-free containers to insulated mugs, all the things our editors use to zhuzh up our brown bag lunches.
Articles
(91)
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
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
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
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
Cooking
They're cute and eco-friendly but are they up to the task?
Alex Beggs
Culture
The wellness magazine debuts this month. It's not 100% about mud.
Neha Prakash
Videos
(369)
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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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Bon Appétit’s Brad Leone is back for episode 68 of It’s Alive, aka “It’s Alive: Home Video Edition, Tape 1”. You’re invited to join him in his home kitchen to make fermented garlic ginger paste! Tune in for: garlic, ginger, dogs, kids, mathematics, flying pickles, and a special arts and crafts presentation by the one and only Sohla El-Waylly. At some point they may even cover how to make the paste!
Follow Brad on Instagram: @bradleone
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Hot Pockets!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Thin Mints, Samoas and Tagalongs. That's right, Claire's making Girl Scout Cookies. Did you know the Girl Scouts started selling cookies back in 1917? But it wasn't until 1951 that the Thin Mint, the cookie most synonymous with the Girl Scouts, was introduced and swept the country like a tidal wave. And now here we are, in the Test Kitchen, watching Claire make them herself.
Filmed on 1/21
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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/