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.
Farmers Market Stunners • Late summer is the time to slow down, exhale, and make the most of the season’s abundance. These fresh recipes have the last part covered, so you can focus on the rest.
Tomato Caesar • A thick dressing is essential to hold up against juicy tomatoes. Using a blender creates the tightest emulsion, but if hand-whisking, add another 1 Tbsp. mayonnaise for thickness
Chicken and Corn Stir-Fry • Oyster sauce is packed with umami yet is rarely overpowering. It adds tons of depth to stir-fries, boosts flavor in marinades, and is just all-around incredibly delicious
Seared Squash and Halloumi Burgers • This sandwich makes a strong case for replacing a veggie burger with a slab of melty, salty cheese. It’s easier and arguably tastier
Spicy Braised Eggplant Noodles • This fast weeknight noodle dish uses gochujang and miso for deep flavor, creating a seamless union with the tomato paste
Cod With Scallion-Sesame Butter • This nod to scallion-ginger sauce uses a combination of butter and olive oil, giving extra richness to lean whitefish
Down by the Sea • Sisters Tanya Willock and Temidra Willock-Morsch draw from their art-school backgrounds and Antiguan heritage to design handmade housewares at Hidden Gem in Southampton, NY
Put Your Money Where Your Mouth Is • A food-themed crossword for beach days and long drives
A condensed guide to the sweet (and sour) world of: Cherries
Now Serving • Meet Kaleo Kanahele Maclay, the Paralympic volleyballer with a coffee-and-cookie side hustle
Is It Ever Okay…to Take Soup to the Beach? • Alex Beggs dodged a few seagulls to give you this important advice
The Secret’s in the Salt • It’s what your cocktail has been missing
Stacks on Stacks • At Pogiboy in Washington, D.C., chefs Tom Cunanan and Paolo Dungca apply Filipino flavors and burger-joint-honed techniques to their savory and sweet To “Chino” burger
DRUMSTiCKS, WiNGS & THiGHS, OH MY! • The BA TEST KITCHEN shows you how to cook each part of the bird to juicy, charred perfection
NATURE’S CANDY • Savor the flavors of summer’s sweet treats with expert baker SAMANTHA SENEVIRATNE’s bevy of berry desserts
STAY FRESH • No one wants to spend their Saturday stalking the farmers market for beautiful berries only to have them turn moldy by Monday morning. Mitigate the risk and preserve easily perishable produce with these freshness tips.
FiRED UP FOR THAI • Pass the sticky rice! Cookbook author LEELA PUNYARATABANDHU evokes the flavors of Thailand in a stunning late-summer feast around the grill
THE CHiLE HE AT-O-METER • If sweat-inducing chiles aren’t your thing, you have options for dialing down the burn: Remove the ribs and seeds (where most of the heat lives) when you prep chiles; halve the quantity called for in a recipe; omit them entirely; or pick a milder chile using the chart below (the higher the Scoville Heat Units, or SHU, the hotter the chile).
THAi STiCKY RiCE 101 • Leela’s tips for great khao niao, a staple of Thailand and Laos
AT THIS COOKOUT VEGGiES ARE THE MAiN EVENT
TiPS & TRiCKS
GRiLL THESE CHEESES
iT’S GO TiME • Ideal food days in six cities. Foodways worth preserving. Travel on our mind.
Charleston • A highly opinionated guide to the city’s hyped lunch spots and views
Chicago • A breezy hop through the best...