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.
Not Too Hot to Handle
Family Meal • Cutlets: crispy, flavorful, and done in a flash. Is there anything better?
Montreal, Mais Oui! • From a joyful jerk chicken joint to a contemporary Quebecois tasting menu, chef and longtime resident Mehdi Brunet-Benkritly gives us a tour of the city
Turtle Power • Meet the cake everyone’s ordering at Lady Wong in New York: the angku kuih
Family Affairs • Whether designing for themselves or their loyal clients, husbands and collaborators Nate Berkus and Jeremiah Brent spend wisely and renovate with kids in mind
A Kugel for the Kosher Soul • Food historian Michael W. Twitty’s newest book, Koshersoul, explores the interconnected foodways of Black and Jewish diasporas. This recipe, adapted from the book, celebrates the struggles and triumphs of both groups, melding the beloved rice pudding of the American South with a Lithuanian-rooted Jewish dish, rice kugel. Apples and honey take a starring role for Rosh Hashanah, symbolizing hope for a sweet year ahead.
PIZZA FOR THE PEOPLE • BRANDONI PEPPERONI IN L.A. IS ALL ABOUT GOOD PIZZA, GOOD MUSIC, AND GOOD VIBES. HERE CHEF BRANDON GRAY GIVES YOU HIS RECIPES, TECHNIQUES, AND PLAYLIST TO BRING THAT MAGIC TO YOUR OWN BACKYARD
The Best Bits • Deglazing may sound intimidating, but it’s actually a simple technique with massive flavor payoff (thanks to the caramelized goodness at the bottom of your pan). Whether you’re amping up veg for a weeknight meal or pan-searing a pork chop, these recipes will leave you with less to scrub and more to savor
Pasta Makes Perfect • WHILE SEPTEMBER CALLS FOR a return to post-summer routines, that’s no reason not to use a little imagination when it comes to dinner. These remixed versions of classic pasta recipes are an opportunity to shake things up. Break out (literally) of your lasagna rut with a free-form no-bake version. Take time to roll your own pasta (it’s surprisingly easy!). Give chewy rice cakes the buttered noodle treatment. Here we’re taking the comforting pasta you crave, but coloring outside the lines.
The Hunt • I was one of those people who ate meat but would never actually kill an animal. Then I found myself in the middle of New Mexico, aiming a gun at a living, breathing, beautiful elk
THE MOST Wonderful TIME OF YEAR • WE SAY IT EVERY YEAR: Late summer is the prime time to hit the farmers market. To celebrate the very best produce the season has to offer, we’ve taken seven gorgeous ingredients and turned each into a low-stress, high-reward dish that lets them shine. Seven ingredients. Seven recipes. Endless satisfaction
Turn Up the Heat • Chiles evolved to produce fiery capsaicin as a defense against hungry mammals, but it only made humans crave them more. And in late summer, when fresh chiles are at their peak, we can’t think of another ingredient more thrilling to cook with
Regina Hall’s Dream Dinner Party • The actor plans something spiritual—with one extra special guest