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magazine dungeness crab and heirloom bean brandade
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With minimal filler, tons of crab, and bold spice, these crab patties are the ones to beat.
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Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.
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Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.
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If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.
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When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.
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These impossibly creamy and saucy one-pot lima beans are richly flavored from smoked turkey tail.
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Use just one type of bean to ensure even cooking.
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What makes these crab cakes so good? No filler ingredients and almost no binder, which means it’s all crab, all the time.
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Restaurants
Summer means blue crab season in Baltimore, which locals celebrate with generously packed crab cakes. These are the best versions.
Christina Tkacik
Restaurants
Snow crab season was canceled in Alaska this year after nearly 10 billion crabs disappeared. Seafood chains and independent restaurants alike are scrambling to adjust.
Sam Stone
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Cooking
We tried garlic butter potato chips, honey mustard dressing, chicken pot pies, and more.
Alex Beggs
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
Cooking
This uniquely savory condiment deserves a permanent spot in your pantry.
Alma Avalle
Videos
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Join Melissa Miranda as she makes Ginataang Alimasag, crabs in coconut milk. Melissa uses dungeness crabs for this dish, which may not be easy to find depending on where you live, so whatever crab you can get your hands on will work.
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What does this mega-bakery have to offer? The Tartine Manufactory has wine, ice cream, and oh yeah– bread. Pastries. The desserts just keep coming!
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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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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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“Russ & Daughters has been on the market almost 110 years. The work here differs from what I did back in Ukraine–everything is on a bigger scale.” Today Bon Appétit spends a day on the line with baker Vita Sechin at Russ & Daughters in New York. One of the oldest bagel shops in NYC and producing about 400 dozen bagels a day, Russ & Daughters is one of the city’s most popular spots.
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Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 29 of "It's Alive," and this time he's cooking crabs on the beach in Alaska. Brad shows you how to steam and eat fresh crabs, and whips up a miso sambal butter dip on the side. Thanks again to the folks at https://akhomepack.com for making it possible. Make sure to check out part 1 if you haven't: https://www.youtube.com/watch?v=7T4NutUazJE