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.
BEYOND THE BIRD • Hosting loved ones for the long weekend means more than the big meal itself. While relying on leftovers is fine for right afterward, you’ll still need provisions beforehand and in between. The Home Depot has all the essentials to please your pack.
The Turkey Will Be Televised
HOME • Recipes, Essential Goods, and Test Kitchen Know-How
Home – Family Meal
A condensed guide to roasting, pickling, and cooking with: Shallots
Turkey Day Drinks • From pregame to post-feast, this is what we’re pouring
A Wine for Every Thanksgiving • The only element of the holiday you can ever completely control is the bottle of wine you’re bringing to dinner. Here are five reliable styles to take to the most uncertain of tables this season.
Barolo Chinato Is the After Dinner MVP
Happy Leftovers Day! • The extremely delicious, very lowkey holiday you should be celebrating
109 Words on… The Perfect Party Starter
East Nashville • …the hottest neighborhood in the hot-chicken city
BOLD NEW TRADITIONS • Shake up the holidays with a veggie-loaded showstopper featuring Field Roast, the makers of artisanal plant-based meats and cheeses. The recipe is bold and flavorful. In short: It’s perfect for the season.
Of Merch and Noodles • Our slightly obsessive picks for this month’s finest things to eat, drink, and buy
Power Trio • Butchers Jocelyn Guest and Erika Nakamura embark on a new adventure
Stay All Day • At Socle in Baltimore, three business owners coexist inside a new kind of restaurant space
Old Grain, New Tricks • Chef Pierre Thiam of Harlem’s Teranga makes classic jollof feel fresh—by pulling from his West African roots
The Strangers at the Table • They were new to this country, to Thanksgiving, to us. And we made space for them
A TASTE OF LUXURY • For Jon Shook and Vinny Dotolo, the search for extraordinary ingredients is a passionate endeavor—because when it comes to raising the bar, no detail can go overlooked.
Absolutely Perfect • We asked our food editors to test and retest the Thanksgiving classics: to compare Idaho potatoes to German Butterballs, to weigh the merits of roasting whole birds against cooking in parts. And we asked them to do it while filming Making Perfect, a six-part video series documenting every success and setback. Somehow it all worked out…perfectly
Mashed Potatoes & Gravy
Now Serving • Statement spoons make every dish feel like a showstopper
Thanksgiving Is Complicated • Let’s take a pause from the turkey and stuffing. To many Native people, reckoning with Thanksgiving can be difficult—for obvious reasons. This is partially why the I-Collective, an organization of indigenous chefs and activists across the country, was born. The group hosts Thanksgiving dinners with a decidedly different narrative, celebrating the resilience of their people and telling their stories through food. We asked three I-Collective members to tell us about their own relationship to Thanksgiving and how they spend the day.
Invite Something New to the Table • What your guests are expecting: green bean casserole, marshmallow-topped yams. What your guests actually want: fresh and vibrant sides you’d be excited to eat any day of the year
This Thanksgiving, Why Not…
Sky High Pies • Bright...