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 • Editor in chief Jamila Robinson shares what’s on her mind this month
What I’m Loving • A few of my absolute favorite bites, sips, and buys from the last month
Table Talk • A BASICALLY GUIDE TO: WINTER SQUASH
Good Gourd • When the fall harvest winds down, it’s time for winter squash to shine
Wintry Mix • QUICK AND EASY WEEKNIGHT MEALS
PUMPERNICKEL PANZANELLA • In a salad that typically relies on juicy acidic tomatoes for brightness, cold-weather citrus makes for a great swap. Don’t be shy with the dressing—the crusty croutons can soak up a shocking amount well before getting too soggy.
CHARD SALAD WITH JUST ENOUGH PASTA • Pasta salad can be a winter food too! In this version Swiss chard is the star—the stems are thinly sliced and sizzled until crisp, while the leaves are just wilted down in a hot pan.
SMOKY CHICKEN AND AVOCADO SALAD • Once you mash avocado and lime juice into raw kale you might never eat this hearty green any other way. Say goodbye to squeaky kale.
THE HERBIEST POTATOES AND SALMON • A shower of bright herbs, briny green olives, and pickled Peppadew peppers transforms a sheet-pan dinner into a warm salad.
SPICED LAMB AND SHAVED CARROTS • Can you serve a salad in a skillet? We think yes, especially when there’s a layer of spiced ground lamb underneath. Don’t forget the pita for scooping.
Eternal Sunshine • In Colombia’s most bustling seaside city, the fish is fried fresh, the rum cocktails flow, and the Caribbean hospitality knows no bounds. Welcome to Cartagena.
Friends Forever • On a stoop in Brooklyn, I met my new neighbor. When she invited me into her kitchen, my whole life changed.
Rice on the Run • To keep up with two little ones while running their NYC sandwich shop, Due Madri, chefs Erika Nakamura and Jocelyn Guest keep onigiri at the ready. Here Guest shares how the couple makes it all work.
A Fresh Take on Tofu • At Ōkta in McMinnville, Oregon, chef Matthew Lightner’s hazelnut tofu evokes the spirit of the Willamette Valley
Open-and-Shut Cases • Los Angeles designer Frances Merrill shares her rules for planning kitchen cabinetry that’s as chic as it is functional
HOW TO HAVE THE MERRIEST BUBBLIEST EASIEST CHEESIEST CHEERIEST HOLIDAY SEASON • The Bon Appétit guide to superlative celebrations
LEAVE THE TV ON
GIVE a BUNDLE of JOY • On their own, good cookbooks are a thoughtful gift, but why not add something extra to make it even more meaningful?
B(U)Y the CASE • Buying beverages in bulk not only gives you access to serious savings (most liquor stores offer discounts on full cases), but it leaves you perfectly prepared for the joyful chaos that is December. Just think: You’ll be able to serve up your house drink at a moment’s notice, always have a lovely host gift on hand, and say goodbye forever to 11th-hour dashes to the liquor store. Here are our favorite party-ready bevs to stock up on:
THE GREAT BA COOKIE SWAP • Seven food editors. Seven unique holiday sweets. Seven ways to spread cheer this year, whether you’re a cookie rookie or a baker extraordinaire
Be the Host With the Most • Our food editors share their sweetest tips for throwing a legendary cookie swap.
Lane Harlan At Home • What do mezcal martinis, French peasant stews, and plantain-stuffed Filipino desserts have in common? The constantly curious mind behind Baltimore’s...