Alex Beggs
Contributor
Alex Beggs, previously a senior staff writer at Bon Appétit, covered a wide range of topics for the brand, including everything you need to know about cherries, a column on questionable etiquette, and the reasons why crispy foods reign supreme. Her Thanksgiving feature, “Absolutely Perfect,” earned a National Magazine Award in 2020. Currently, she works as a freelance writer and cookbook co-author based in Ann Arbor, Michigan.
Culture
How to Spike Your Starbucks Order, Live Life to the Fullest
You know, to bring to the movies. Or on long train rides. Or Parent-teacher conferences.
Cooking
Pimiento Cheese Shrimp and Grits and Oh, Is That Bacon?
Obviously, this is very good and we want to eat it all the time
Cooking
Grilled Pimiento Cheese with Apple-Cherry Chutney, I Mean, How Could You Not
We apologize to all other grilled cheeses out there for feeling a little less special now
Cooking
Fish in Foil Packets = Super Excellent Weeknight Dinner
The halibut is flaky and delicious, but we're here for the spicy butter
Culture
Ina Garten on the Camping Trip That Changed How She Thought About Food
Ina gets personal in her new book, Cooking for Jeffrey.
Culture
'The Swing State' Is the Very Strong Cocktail You Need for This Election
We made the strongest cocktail possible, just in time for the election. You're gonna need it.
Culture
How Molly Yeh Became One of the Most Popular Food Bloggers in the Game
How Molly Yeh turned a diary blog into a full-fledged business.
techniques
Mark Bittman's Guide to 'Veganizing' Breakfast Baked Goods
Quick tips for turning your favorite muffins vegan without uprooting everything in your life.
Culture
Inside Julia Child’s *Actual* Home Kitchen
Julia Child's kitchen had three pantries, a restaurant stove, and every gadget under the sun. It was a cook's Disney World.
Culture
Let These 2 Kids School You on Veganism
Being vegan while your friends are smashing on Goldfish and doughnuts isn't easy.
Culture
These Paintings of Cake are High Art, Okay?
The 95-year-old painter Wayne Thiebaud finds inspiration in bakeries—we can relate.
Culture
How to Have the Weirdest Spa Day Ever with Matcha
A recipe for a matcha bath and a matcha mask, if you're into that sort of thing.
Culture
Photos: The Cookbook That Takes You Inside Cuban Home Kitchens
Sometimes a cookbook is so much more than a collection of recipes.
Cooking
NBD, I Discovered the Easiest Way to Make All Boring Dinners Better
Put this 3-ingredient sauce on fish, or literally any protein, because it's ridiculously delicious.
Culture
5 Chefs on How They'd Doctor Up Frozen Pizza
Frozen pizza is there for you when you need it, but next time, add these toppings and you'll take it to a whole new level.
Culture
Des Linden Wants a Huge Burger with Fries at Olympic Marathon Finish Line
Desiree Linden is proof that athletes should be sponsored by beer, not sports drinks.
Culture
Ryan Lochte’s Gargantuan Olympic Training Diet
Ryan Lochte's Olympic training diet is something to behold. 7,000 calorie days packed with protein, French vanilla coffee, water "with drops in it," and the occasional flavor twist Frito. This is Ryan Lochte we're talking about.
Culture
USA Beach Volleyball’s April Ross on the Foods That Fuel All Those Crazy Dives
Ross also has a thing for a snack you might expect more in a second grader's lunch box than an Olympian's gym bag.
Culture
Olympic Rower Seth Weil Eats Whatever the Hell He Wants
Seth Weil is living proof that you can achieve athletic success thanks to tacos.