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moscow mule
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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.
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Moscow Mules are usually made with bottled ginger beer, but nothing compares to the aromatic heat from the real thing.
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This big-batch cocktail made with ginger beer, cranberry juice, fresh lime, and a spiced maple simple syrup makes the perfect low-alcohol holiday drink.
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Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it. Learn how to make this stuffing in this video.
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Cooking
How do you make a classic Moscow Mule even better? Two words: fresh ginger.
Rochelle Bilow
Cooking
It's Friday afternoon. Make yourself a drink.
Julia Bainbridge
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Who knew Portland, Oregon's take on classic Russian cooking could be so much damn fun. The more than 60 vodkas don't hurt, either.
Andrew Knowlton and Julia Kramer
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Culture
All that's missing is the alcohol.
Sophie Hirsh
Culture
The Foodist doesn't always drink whiskey. Sometimes he wants a Bloody Mary. So what vodka should he buy?
Andrew Knowlton
Culture
The judges are impressed, anyway
Sam Dean
Videos
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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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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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Join Claudette Zepeda as she makes frijoles charros and flour tortillas. Frijoles charros are from the Northern part of Mexico and are named for the Mexican horseman or cowboy called a charro. Claudette adds bacon, smoked sausage, Spanish chorizo and smoked ham to the pinto bean base to guarantee you're getting meat in every bite. Pro tip: save some of the rendered fat from the bacon to put in the tortillas. You won't regret it.
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Join Tiana Gee AKA Tee as she makes sweet potato gnocchi with caulilini and mushrooms served with pistou. Pistou is a cold, olive oil-based basil sauce from France that closely resembles pesto, except it is usually made without pine nuts and sometimes without cheese.
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Produced by Bon Appétit with Campbell's® | Join Chris Morocco as he makes Turkey Katsu. Crunchy, thinly-pounded turkey cutlets and a savory, curry gravy are exactly what we'll be reaching for at the holiday dinner table. Because, Katsu.
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!