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.
The Ski Trip
Home • Recipes, Test Kitchen Know-How, and Essential Goods
Bathtub Gin • Who needs the fridge when you’ve got a tub? Alison Roman makes the case for setting up the bar in, yes, the bathroom
Just Add Ketchup • When coaxing her kids to eat a healthy dinner turns into a battle of wills, a spoonful of their favorite condiment becomes Deb Perelman’s secret weapon
A condensed guide to cooking with: Canned Tomatoes
Date Night Pork Chop • A honey-shellacked chop, a sharp salad to break through the porky richness, and—best news yet—just one pan and bowl to clean
Rigatoni with Easy Vodka Sauce • Lucky for you, you probably have most of the ingredients for this luscious tomato-packed sauce in your kitchen right now
Honey-Glazed Brussels Sprouts • By preheating the baking sheet, you’ll ensure that every sprout in this goes-with-anything side has that irresistible crispy edge
Loaded Sweet Potatoes with Lamb • With a little help from a spicy mix of sautéed lamb and wild mushrooms, cozy sweet potatoes turn into a complete meal in only 30 minutes
Chicken Soup with Caramelized Ginger • A feel-good classic with a new lease on life, this sinus-clearing broth starts with ginger softened in caramel
Own It. • Shop our unparalleled photography collection.
Away • Go here. Eat this. Drink that. Right this minute.
Hong Kong • A road map to Central, the most delicious district in
Flaky (in a Good Way) • Ever stalked a croissant on Instagram? We have, and you will too after the chefs at Konbi in Los Angeles break down the details that make their chocolate croissant just so perfect
The Italian Job • Packed with Roman artwork, cozy seating, and a sprawling antique bar, Charleston’s Melfi’s feels like a trip across the ocean—and several decades
A Chef’s Life • She dreamed of opening her own restaurant. Then Fatima Ali learned she had a year left to live
Slurp, Sip, Lightly Stalk • Our slightly obsessive picks for this month’s finest places to eat and drink
YOU ME & KIMCHI • For chef SOHUI KIM of Insa and BA editor Christina Chaey, Korean comfort food means fiery kimchi jjigae, tender soy-braised short ribs, and more soulful stews
THE KOREAN PANTRY • Add these ingredients to your arsenal and you’ll be ready to whip up Korean dishes on a whim. You’ll find everything online or at an Asian supermarket like H Mart.
BANCHAN MAKES IT BETTER
How to Break Your Plastic Habit • Stop talking about it. Start doing it. Here’s how
Build a (Super-Chic) Plastic-Free Arsenal • The goal: Buy reusable goods that can replace the disposable plastic items we use and abuse regularly. (The fact that they’re so pretty is just an added benefit.)
Make Dinner, Then Pack Lunch • Yes, you should bring your lunch to work because the plastic clamshell holding your Santa Fe salad will still beont his planet when your great-great-grandchild is born. But also, it’ sprobably healt hier, tastier, and cheaper than your to-go default. Start by packing your lunch once more per week than you do now.
8 RECIPES THAT PROVE YOU DON’T NEED A RECIPE • Behind every great dish is a simple principle. BA food director CARLA LALLI MUSIC shares the fundamentals behind her new book, Where Cooking Begins
Got Milk Bread?
THE DREAM OF A MORE ETHICAL, HYPERACTIVELY SEASONAL, EGO-FREE, TECHNICALLY FLAWLESS...