Our team loves sharing recipes and ingredients as much as we love cooking, which is what led us to start Cook With Bon Appétit, a subscription box that fuses all those things together. Whether you want to expand your weeknight cooking repertoire or level up your culinary techniques (and kitchen pantry), this box has it all.
- Exclusive recipes: Cards for five delicious, easy-to-follow Bon Appétit recipes curated by our team. In your first box you’ll also receive a binder to store the cards and build your collection.
- Top-tier speciality ingredients: Essential spice mixes, condiments, sauces, and more—all Bon Appétit–approved. And we’ve included plenty of each so you can use them with the recipe cards, then experiment on your own.
- Special content, tips, and tricks: Free digital access to the vast recipe archives of Bon Appétit and Epicurious, plus an in-depth video filmed in the test kitchen of one recipe from each box.
In this month’s edition you’ll find Fly by Jing’s Sichuan Chili Crisp, New York Shuk Preserved Lemon Paste, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for more details, and visit Cook With Bon Appétit for more information. Happy cooking!
Bono Castelvetrano Pitted Sicilian Green Olives
Castelvetrano olives are less intense than Spanish green olives, with a light, almost buttery flavor that plays well with a lot of different flavors. Their briny sweetness offers a welcome contrast to test kitchen editor Kendra Vaculin’s Sheet-Pan Chicken With Grapes and Fennel. Usually you have to pit these suckers yourself, which makes the pitted Bono olives such a dream to cook with. —Wilder Davies, staff writer
The Spice House Ground Cumin Seeds
Ground cumin is a hero twice over in these Cumin Steak and Scallion Pitas from test kitchen editor Kendra Vaculin. It adds a nutty, peppery, slightly bitter note to both the rub for the skirt steak and the creamy yogurt sauce that you layer onto each pita. Because you’re using a good amount of the spice (over two tablespoons) in cooked and raw preparations, it’s worth getting a high-quality one like Spice House’s, which starts with cumin seeds from India and Turkey and grinds them into a silky fine powder. —Kate Kassin, editorial operations manager
La Tourangelle Toasted Sesame Oil
I’m of the opinion that most dishes are made better when finished with a drizzle of toasted sesame oil—specifically La Tourangelle’s, which is made from carefully selected, lightly toasted sesame seeds. The resulting oil is complex without being overbearing, lending a deeply savory nuttiness to anything you’re cooking. It shines in deputy food editor Hana Asbrink’s One-Pot Salmon and Shiitake Rice, where it gets combined with rice vinegar, scallions, and soy to make a dressing that’s so good, you’ll be tempted to drink it right out of the bowl. —Alaina Chou, commerce writer
The Spice House Mustard Powder, Medium Heat
If I were to take a look in your spice drawer, would I find mustard powder? If so, bravo, since you clearly understand the value of this often-overlooked spice. It provides the throat-tingling, horseradish-y warmth of mustard, but in a form that makes it cling to meats in a dry rub or disappear into rich sauces and dressings. It provides a gentle wake-up, flavor-wise, similar to a dash of vinegar, brightening and sharpening everything it touches. If not, well, The Spice House has you covered with their medium-heat version, which gives the ideal jolt of mouth-filling zip to senior test kitchen editor Jesse Szewczyk’s One-Pot Broccoli Mac and Cheese. —Chris Morocco, food director
Red Boat Fish Sauce 40°N
There are two ingredients in Red Boat’s fish sauce: wild-caught anchovies and sea salt. It’s nuts what complex flavor can come from such a small list. The family-run business was started by Cuong Pham, who couldn’t find a fish sauce in the US that matched his memories of growing up in Saigon. The result is umami in a bottle—beloved by chefs, authors, and especially our test kitchen. Use it whenever a dish wants a savory boost: salad dressings, pasta sauces, literally any soup. Just a dash adds salty depth. Or go hard with a recipe like test kitchen editor Kendra Vaculin’s Zucchini With Crispy Rice and Lime, where fish sauce motivates summer squash to take center stage and sing. —Emma Laperruque, associate director of cooking