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magazine sweet potato and apple puree
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Call it an appletini if you wish, one thing's for certain: This Jolly-Rancher-hued drink, garnished with a candy-red cherry, is as striking as it is delicious.
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Easy
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This bracing drink comes from Fuglen. If using apple cider, choose one that's all apples with no added spices.
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(4.8)
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Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.
Recipes
Claire Saffitz’s cardamom- and cider-spiked apple pie will rival any bakery version.
4.5
(4.52)
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Tangy passion fruit and a smooch of vanilla, plus a side of bubbles.
Easy
Easy
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Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.
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(5)
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For the holidays, Vivian Howard always receives a few jars of ‘Apple Pie’ cocktail as gifts.
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Culture
Plus, A24 opened a restaurant, Tom Sietsema left his post at the Post, and more.
Sam Stone
Culture
Out of 1000 or so sake breweries operating today, only 20 are run by women tōji. But Miho Imada isn’t counting.
Maiko Kyogoku
Culture
The wellness magazine debuts this month. It's not 100% about mud.
Neha Prakash
Culture
Blender company BlendTec proves the strength of its blender; horrifies tech geeks nationwide
Emily Fleischaker
Culture
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Bon Appétit
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Sponsored: Tune into the new season of Grace and Frankie for bonus inspiration about what to do with your yams.
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We sent the very special Andy Baraghani to the iconic Nom Wah Tea Parlor in Chinatown to learn all about dim sum and Cantonese cuisine. Joined by cookbook author and activist Grace Young, Andy tastes his way through Nom Wah's menu and then learns how to make some Chinese staples, including char siu bao (barbecue pork steamed buns), beef spare rib rice roll and pork & shrimp potstickers.
Grace partners with AAFE for the Safe With Sound campaign. Learn more here: https://www.aafe.org/safewithsound
Welcome to Chinatown raises money for those facing food insecurity: https://www.welcometochinatown.com/news/zmlzg9i38diwwp1z5q9x6hx2y2bo6v
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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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Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 32 of "It's Alive." This time Brad makes the highly requested beet kvass. It's a fermented drink popularly made with rye bread, but today Brad experiments with the beet variation. Join Brad as he bops and boops his way through fermenting beets and avoiding rattlesnakes.
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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Andrew Rea (AKA Binging With Babish) pits 32 classic American candies head-to-head in a single elimination bracket to determine—once and for all—the absolute best sugary treat.
Andrew Rea's cookbook, Basics With Babish, released October 24. Check it out here.
Andrew Rea's cookbook, Basics With Babish, released October 24. Check it out here.
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Learn how to make Nakamura's Cold Miso Soup!