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magazine double r daiquiri
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Using frozen strawberries means no need for ice cubes. White rum adds just enough booze and fresh lime juice, bright acidity.
Recipes
This strawberry daiquiri’s secrets are an easy berry-infused simple syrup and just a pinch of salt.
4.5
(4.5)
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This daiquiri recipe is served up-rocks in an elegant coupe and has nothing to do with the slushy, syrupy cocktails you’ll find at swim-up bars.
4.5
(4.5)
Quick
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We will avoid all Sex and the City references here, but the fact remains: This cocktail is classic for a reason.
4.0
(3.98)
Quick
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With spicy ginger beer, vodka, and lime juice, a Moscow Mule is a cocktail for all seasons—and one that’s remarkably easy to prepare at home.
4.0
(3.9)
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This syrup isn’t just for cocktails. Feel free to stir an ounce into club soda for easy drinking.
4.6
(4.62)
Easy
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This no-knead knockout gets its punch from tomatoes in two different ways.
4.7
(4.67)
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Quick
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The internet lost its damn mind in 2022 when “House of the Dragon” star Emma D’Arcy declared this their favorite drink.
4.3
(4.33)
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Juneteenth calls for a celebratory Red Drink. Shyretha Sheats’ savory-sweet hibiscus and vermouth cocktail is a party in and of itself.
4.0
(4.2)
Recipes
This riff on a Negroni should be served very cold; stir until you can barely stand to hold onto the shaker anymore.
4.0
(3.76)
Articles
(47)
Cooking
The only R&R you might get this weekend, amirite?
Danielle Walsh
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Cooking
Here's looking at rhubarb.
Alex Beggs
Culture
Rose petal sodas, double colas, and something called "Mr. Q Cumber"
Sam Dean
Culture
The Jack & Karen shake is spiked with Prosecco and sprinkled with raspberry dust and yes, you want one.
Andrea Park
Videos
(157)
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Join Bon Appétit Deputy Food Editor Hana Asbrink in the BA Test Kitchen as she prepares one of her most popular recent recipes, Gochujang Sloppy Joes.
Get the recipe: Gochujang Sloppy Joes
Get the recipe: Gochujang Sloppy Joes
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Andrew Chuang, CEO of Xing Fu Tang USA, demonstrates how to make three of the delightful kinds of Taiwanese boba milk served at his stores: Brown Sugar Boba Milk, Ube Boba Milk with Taro Boba, and Matcha Boba Milk with Strawberry Boba.
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This Barilla® Vero Gusto Tomato & Basil Focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.
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“A lot of our drinks start off as a food item... There are two to three days of preparation behind that.” Today, Bon Appétit spends a day on the line with mixologist Faye Chen, co-founder of Double Chicken Please in NYC. Named one of the world’s best bars, Double Chicken Please specializes in food-flavored cocktails that start in the kitchen.
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“The different hats I wear are: shop prepping, cooking, packing, delivering, dispatcher, customer service, graphic designer. Why I do everything is because I don’t know that you’re not supposed to do everything–I don’t come from the industry.” Bon Appétit spends a day on the line with chef Salvatore La Rosa, the one-man-show behind Brooklyn’s hottest new lunch delivery service, Salvo’s Cucina Casalinga.