Bon Appétit focuses on what's "now" in the world of food, drink, and entertaining, while still giving readers valuable cooking tools, tips, and most of all, recipes. This food lifestyle publication looks at life through the lens of food & cooking in, dining out, travel, entertainment, shopping and design.
From the Editor • For her last issue Dawn Davis celebrates her time at Bon Appétit with a look back at her favorite stories
Table Talk • A BASICALLY GUIDE TO: SAUSAGE
The Best of the Wurst • Exploring the wide, salty world of sausages
Off Menu • QUICK AND EASY WEEKNIGHT MEALS
SHABU-SHABU NOODLE SOUP
QUICK PITA LAHMACUN
ALEPPO-CHICKEN AND BROCCOLINI GRAIN BOWLS
ROAST COD WITH CHORIZO CRISP
CITRUS-BUTTER SCALLOPS WITH TINY PASTA
Exquisite Tastes • She was one of the most glamorous women I’d ever known—and one of the most generous
I Can’t Believe It’s Not Cheese! • Nutritional yeast, dairy-free cuisine’s secret weapon, is a powerhouse pantry staple for cooks of all stripes
Falling for New Orleans • Chef Ana Castro of Lengua Madre loves her new hometown as much for its po’boys and cocktails as its spiced lamb stew and collaborative community. She thinks you will too
The Butteriest Pav Bhaji • This luxuriously rich (and vegetarian!) Mumbai street food is a delicious exercise in economy—and ready to party
Drawn Together • When chic restaurants cover tabletops with paper, they don’t usually expect (adult) diners to doodle their way through dinner. We asked husband-and-wife illustrators Ilya Milstein and Gabrielle Lamontagne to do just that at Via Carota in Manhattan’s West Village. Here’s what they sketched during their meal.
THE 24 BEST NEW RESTAURANTS OF THE YEAR
THE NEW BIG NIGHT OUT • Once upon a time all our big nights out might have involved starched white tablecloths and besuited maître d’s. But these days when we want to mark a special occasion, we’re just as likely to head to fresh, exciting new restaurants like an intimate yakitori counter or a tiny inspired Filipinx spot at the end of a quiet dead-end street. Never stuffy, always spectacular, these are the places where we want to celebrate.
The Tasting Menu
SPACE TRIP • We ate one of our best meals this year perched at a snug table in a deli, bathed in the light of the butcher case. And at a daring wine bar in a repurposed firehouse, we fought the urge to slide down the definitely-not-for-use fire pole. These brilliant new spots are serving up unforgettable food in even more unforgettable spaces, pushing the limits of what—and where—a restaurant can be.
LADDER 4 WINE BAR
HEAVY METAL SAUSAGE CO.
It’s All in the Details • A few of our favorite design elements from these quirky, reimagined spaces
BROCHU’S FAMILY TRADITION
Princes of Pijja • We talk to Pijja Palace owner Avish Naran and chef Miles Shorey, the playful (and truly complementary) minds behind LA’s genre-bending sports bar
SEA CHANGE • There was a time when sourcing fresh seafood and handling it with care was enough to put a restaurant on the map. Now a new wave of chefs are raising the bar, redefining what it means to order “the fish.” They’re going all in on sustainability, experimenting with bold cooking techniques, using parts of aquatic animals we never knew existed—and blowing our minds one briny bite at a time.
SEDALIA’S OYSTER & SEAFOOD
Under the Sea • A dazzling array of sea vegetables fills the waters surrounding Washington’s Bainbridge Island—and the...