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.
Have Wine, Will Travel • ICE-COLD ROSÉ is a picnic staple, essential as baguettes or bug spray, which is why as soon as the first warm spring day arrives, I’m heading to the park with one of these vintage-designed Mondrian-esque plastic coolers ($180; comingsoonnewyork.com). Fill the removable insert with water and freeze it overnight so it’s ready to keep two wine bottles chilled and chuggable all afternoon. Now if only I could remember the corkscrew….
Big Dip Energy • So you’re ready to graduate from storebought hummus. Up your spread with Alison Roman’s homemade dips
A condensed guide to cooking and baking with: Rhubarb
Just Add Rice
Shrimp and Basil Stir-Fry
Seared Salmon with Miso-Honey Sauce
Steak and Spring Vegetable Stir-Fry
Spicy Pork Bowls with Greens
Easiest Chicken Adobo
Fresh Kicks and Chic Ceramics • All the goods senior associate food editor Molly Baz is coveting right now
My Mother’s Day Gift…to Me • On the holiday that may as well be called National Brunch Day, Deb Perelman skips the endless mimosas in favor of cooking at home
At Your Service • When did hotel restaurants get so great? Here’s why we’re spending our next vacation inside the building
Will Drive for Kolaches • That time I hit the road with my kolache-hating parents to eat 20 different versions of Texas’ favorite pastry in two days
Chefs on a Plane • Just how good can airline food get? L.A. chefs Jon Shook and Vinny Dotolo have it down to a science
Of Pies, Pickles, and Too Many Coasters • Our slightly obsessive picks for this month’s finest places to eat and drink
The Unordinary Wine Philosophy of Bradford Taylor • Want a taste?
The House in the Mountains • In a dreamy inn 50 miles from Beirut, we grilled lamb chops and roasted eggplants and showered herbs over tabbouleh with Kamal Mouzawak, Lebanon’s celebrated restaurateur-hotelierhumanitarian (we’ll explain)
72 Hours in Taipei • Mile-high shaved ice. Crispy golden crullers. Steaming vats of rich noodle soup. With a Taiwanese-American as his guide, photographer Alex Lau shows us what a long weekend in Asia’s most underrated food city looks (and tastes) like
Spring Break • If your ideal vacation involves lazy afternoons cooking Alison Roman’s lamb with minty artichokes or a couple of roast chickens for all-day noshing, an endless supply of wine on ice, and so many naps, you’re our kind of spring breakers
Vacation and the Livin’ Is Easy • Vacation cooking means making use of a rental-house kitchen that likely has a dusty bottle of bad red wine vinegar… and not much else. So when you’re shopping for the week, pick up a bag of lemons and some olive oil, which along with salt and pepper are all the seasoning you need for these simple sides.
Red Sauce America • The red-and-white-checked tablecloths. The straw-wrapped bottles of house Chianti. The oh-so-comforting cheese blankets. Welcome to our coast-to-coast celebration of old-school Italian-American restaurants. We think you’ll like it here
How Did Italian Food Become…This? • A Yale historian and all-things-restaurant expert breaks it down
Behold! The King of Antipasti • You can tell a lot about a place from its antipasto platter, and at Zeppoli in Collingswood, NJ, the news is good. Chef Joey Baldino presents a veg-heavy food tour’s worth of Sicilian flavors, textures, and colors.