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.
Editor’s Letter • The Most Wonderful, Anxiety-Producing Meal of the Year
Home • Recipes, Essential Goods, and Test Kitchen Know-How
Family Meal • Sheet-pan dinners are a weeknight saving grace. Explore the low-fuss art form with four recipes that won’t cause a pileup in the sink
Sesame Chicken and Cabbage Salad • Broiling chicken thighs, cabbage, and green beans together is the fastest route to tender veggies and perfectly charred chicken
Soy-Dressed Gnocchi and Mushrooms • A spin in the oven transforms shelf-stable gnocchi into a textural marvel: chewy on the inside with just a bit of crunch on the outside
Spiced Salmon With Potatoes and Corn • This simple dinner captures the comforting flavors of a seafood boil with garlic-heavy butter and a generous amount of Old Bay
Meatballs With Burst Tomatoes • Juicy burst tomatoes, red onion, and roasted red pepper come together to make a chunky, saucy side for herb-studded meatballs
Whisky Business • In a vast category, American single malts are now coming into their own
Her First Rodeo
Waffle Saturdays • Turns out owning a singleuse kitchen gadget is a great excuse to gather
Island Hopping • Billy Cotton tailors the contemporary cook-space centerpiece to homes of all styles
Is It Ever Okay…to Sample the Dog Food? • Pet dining advice from cat lady Alex Beggs
A condensed guide to the nutty world of Pistachios
HELP! THANKSGIVING IS WONDERFUL DELICIOUS STRESSFUL
HOW CAN I MAKE HOSTING EASIER ON MYSELF? • Just ask the queen of effortless entertaining, Ina Garten
WHAT SMALL BITES WON’T SPOIL THE MAIN EVENT? • These quick but elevated nibbles—just as tasty warmed up or served room temp—will keep the peckish at bay before the big meal
HOW DO I LEVEL UP MY BORING OLD MASHED POTATO GAME? • Indulge those who like their spuds smooth and those who prefer them textured with this creamy-crispy recipe
HOW ABOUT A CELEBRATION-WORTHY FEAST THAT DOESN’T REVOLVE AROUND MEAT? • Cookbook author Hetty Lui McKinnon built this plant-based menu from the ground up. We’re talking bright charred green beans, salty sweet potato tempura, and a big cheesy main that will have you asking, turkey who?
OVEN OVERLOAD! WHAT COULD I COOK ON WEDNESDAY TO S A V E T I M E AND SPACE ON THURSDAY? • This rosemary-scented, sausage-filled, do-ahead stuffing is here to help
I’LL JUST SAY IT: I HATE ROAST TURKEY. CAN’T WE HAVE SOMETHING ELSE? • There’s no law that says dinner has to be centered around a whole turkey! Give yourself permission to buck tradition with these alternative showstopping birds
MY FAMILY WILL FLIP IF I DON’T SERVE TURKEY. HOW DO I MAKE A BIRD THAT SATISFIES EVERYONE? • Breaking a bird into parts before roasting (or having a trusted butcher do it for you) is a surefire way to get juicy, crisp-skinned turkey—no dry breasts!—that cooks in less than two hours
MY GRAVY ALWAYS ENDS UP BLAND. IS THERE A WAY TO PUNCH IT UP? • Turn a pan of flavor-packed turkey drippings into a luxe gravy with the help of white wine and lots of butter—no prep needed!
CORNBREAD OR BISCUITS? I CAN’T DECIDE! • You can have both, all rolled into one
I’VE NEVER MET A PIE DOUGH I DIDN’T SCREW UP. WHAT SHOULD I DO? • Get all the glory of the pie with none of the stress thanks to press-in crusts, storebought puff pastry, and other deliciously smart...