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The titles we’ve waited all winter for.
Recipes
These ham-and-cheese bites are the perfect cocktail party appetizer.
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(5)
Easy
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Quick
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One in ten Padróns or shishitos is actually spicy. Pepper roulette!
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At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.
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Culture
And yes, there was a croquembouche vase, a cabbage pricked with shrimp, and a salmon mousse.
Easy
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Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.
4.6
(4.61)
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One classic Paper Plane—great. Enough of that same classic cocktail to serve a crowd? Sign us up, we’ll bring the bourbon.
Easy
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Skirt steak is the ultimate summer steak for grilling—quick cooking, buttery, and versatile.
4.6
(4.62)
Articles
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Culture
This 1980s icon is the holiday party companion you need this season.
Julia Kramer
Cooking
On this episode of Dinner SOS, Jesse and Shilpa take over to tell us about Bake Club.
Bon Appétit
Culture
Culture
Senior staff writer Alex Beggs shares highlights from the first #bacookbookclub, her favorite fall pasta dish, and more in her weekly newsletter.
Alex Beggs
Culture
Videos
(285)
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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This simple recipe from Chef Dominic Piperno of Hearthside, a BA 2018 Top 50 restaurant, is a guaranteed dinner party favorite. His suggestion? Make it using your tried-and-true All-Clad cookware.
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Associate Editor Amiel Stanek teaches us how to make fruit leather with kombucha SCOBY.
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Blackberries pack a powerful punch of antioxidants and bright, ripe sweetness. Muddle fresh berries and mint, add rum, pour over crushed ice, top it off with Spindrift® Blackberry, and reap all of the sparkling benefits.
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Senior Food Editor Rick Martinez samples dried chiles, fresh mamey fruit, prawn from Vera Cruz, and spicy dried crickets at Mexico City's San Juan market.
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Presented by CESAR® | Chef and TV host Alejandra Ramos invites us to her container garden, sharing how it all came together. Fresh ingredients from the garden come together in an al-fresco spread, along with her pup and companion, Jojo.