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magazine back of the napkin index index
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Recipes
(150)
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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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best-new-restaurants
In Portland, OR, Luce's rustic dishes transport you to restaurants in Italy
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Lifestyle
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Forget the New Nordic stars: Noma, Amass, whatever. Columnist Matt Duckor has his "I get it!" moment in Copenhagen over a lunch of eggs (and eel) on rye
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Shopping
These cross-back aprons are stylish, comfortable, and machine washable.
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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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Culture
Shop our editors’ favorite sheet pans, spices, and coffee grinders—all in one place.
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Lifestyle
We tagged along with the Brooklyn-based designer for the day.
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Culture
The ladies stunned on the Golden Globe Awards' red carpet—but their outfits reminded us a lot of these 16 recipes from our archive
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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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Culture
The BA Foodist, Andrew Knowlton, examines the ingredients and dishes making waves at Copenhagen's MAD food symposium, and gives odds on their success
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Restaurants
A selection of photos from the book "Katz's: Autobiography of a Delicatessen," plus an interview with the photographer, Baldomero Fernandez
Articles
(86)
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
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
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.
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Cooking
They're cute and eco-friendly but are they up to the task?
Alex Beggs
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Shopping
When it’s dark by afternoon, I’ll take all the help I can get.
Bekah Waalkes
Videos
(308)
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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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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our final edition of 2025, we visit three new hotels worth booking for their stunning design.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our first episode exploring the 2025 Hot List, we visit three new hotels worth booking expressly for their culinary excellence.
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Bon Appétit meets Jackie Carnesi in East Village, New York, as she prepares to eat her way through the entire Tex-Mex menu at Yellow Rose. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test in this lip-smacking food challenge.
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Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
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Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
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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.