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.
Eight Years In
VEGAS EATS BY DESIGN • No matter what your taste buds are calling for, there’s a world-class epicurean experience waiting for you at Park MGM.
Sour Power • Yes, fancy vinegar is worth it
Better Than Deviled • A smorgasbord of salty, crunchy toppings turns jammy eggs into a party snack that only looks fancy
The Easter Cheesecake • THAT WILL GET EVERYONE HOPPING
A FRESH SETTING • Trading your winter tablescape for a chic palette from The Home Depot brings a breath of springtime style and creates the ideal backdrop for your culinary creations to come to life.
Dip for Dinner • The kids want grilled cheese; Deb Perelman wants spinach-artichoke dip. Everyone wins
Miso • A condensed guide to cooking with:
MEET ME IN THE LIBRARY • NoMad Restaurant brings its artful balance of accessibility, theatricality, and luxury to NoMad Las Vegas at Park MGM in a soaring space inspired by the iconic library of the flagship location in New York. Dive into communal courses served alongside elevated American classics, and don’t miss the signature NoMad Roast Chicken for two.
Away • Go here. Eat this. Drink that. Right this minute.
Richmond • …is America’s next great restaurant-obsessed town
Two Orders of Turkey Tails, Please! • At Lineage in Maui, the least familiar dish is the most delicious one
Department of the Interior • Design in St. Augustine, Florida, used to mean seashell art. Now we have Yield Work Shop, Andrew Deming and Rachel Gant’s crush-worthy new store. Gant shows us around
Breakfast of Champions, Pie of Your Dreams • Our very opinionated picks for the month’s finest places to eat and drink
Bum Luck • A restaurant-chair renaissance is upon us. You’re gonna want to read this sitting down
Noodles for Days • Are you making soba tangled with greens and topped with jammy eggs on a weeknight? Well, you should be
Select your Strand • Here’s a handy explainer on buying each of the noodles featured in these recipes
EVERYBODY LOVES SAMIN • Salt, Fat, Acid, Heat. If you’ve cooked from the book or watched the show, you love Samin Nosrat. In fact, so many people do, she went to hide out in the desert. That didn’t stop us from tracking her down
Everything We Cook… Because of Samin
Line Cook to Full-Blown Celebrity
Over the Top • Beautiful contemporary tablecloths—so you can sit down for dinner like a grown-up
Spring Chicken • CRISPY cutlets, JUICY thighs, spring CHICKEN and all the other recipes we want to eat now
Chicken at Its Best • For these recipes, we turned to the folks behind BA fave restaurants Hart’s, Cervo’s, and now The Fly in Brooklyn. The new spot serves good wine, rotisserie chicken—and that’s pretty much it—so they know a thing or two about letting the humble bird shine.
WAIT, WHAT ARE WE DRINKING? • Stop us if you’ve heard this one before: A pét-nat, a sour beer, and a cider walk into a bar and…you can’t tell the dif ference. ALEX DELANY ponders the weird and wonderful culture shift that’s changing the way we drink
THE NEW RULES OF SALAD • It was puzzling at first: We’d go to a restaurant for the grass-fed strip steak or sourdough pizza but leave thinking about the salad. Sky-high towers of leafy greens, flat wisps of multicolored radishes, Caesars of all styles. We wondered: What were chefs doing to make salads so…exciting? Turns...