Amiel Stanek
Contributing Editor
Amiel has worked at Bon Appétit in some capacity since 2012(!)—a sentence that makes him feel very old indeed. In that time, he has focused primarily on writing and editing service-driven cooking content across all platforms but has also developed recipes, penned travel guides, and hosted more than a few videos. These days, he mostly works on the Basically section of the print magazine and helps to report BA’s annual Best New Restaurants package. He has worked as a line cook, caterer, private chef, and in various other kitchen roles since he was 18, and is currently the culinary director of Moonburger, a plant-based fast food restaurant in Kingston, NY. Amiel lives in the Hudson Valley with his wife, Lauren, their snaggle-toothed puggle, Chunky, and more than a few jars of bubbling ferments.
promotions
Daniel Boulud Hosts the Dinner Party of All Dinner Parties
Daniel Boulud cooked a showstopping dinner in the BA Kitchen, complete with whole lamb, a crayfish tower, and more.
Culture
Chefs Share Their Wedding Food Stories
Good food at a wedding is possible. We talked to six of our favorite chefs to find out how they managed to make food an important and memorably delicious part of their big day.
techniques
How to Use Flavorful Homemade Pickled Seeds to Boost Any Dish
Zippy brined seeds are the perfect accompaniment to rich pastas, meats, and any dish that needs a little oomph. We show you how to make your own and use them in everything.
Cooking
Homemade Pork Rillette: One of the Awesomest (and Easiest) Holiday Party Foods to Make
Not into giving cookies for the holidays? Give pork instead.
Recipes
Rustic Pork Rillette
The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.
Culture
How to Drink (and Eat) Like a Russian on New Year's Eve
Vodka, caviar, blinis, pickled beet eggs, and a retro shrimp salad: What more do you need on New Year's Eve? Celebrate like the Russians do—in style.
How Chef Alex Bois Creates Some of the Country's Best Bread and Bagels
Chef Alex Bois is churning out some of the country's best bread and bagels. We get a look inside his process
Cooking
Making Powders at Home Is Simple—Do It!
These prismatic powders from Bar Tartine are great for DIY obsessives
Restaurants
What's a Grandma Pie? And Where Can You Find One?
Got a hankerin' for some grandma pie, but your Nonna's too busy playing Napoletane to heat up the oven? Then pop on over to one of these, the best places to get grandma pie in the U.S. (You do live in New York, don't you?)
Cooking
How to Make Homemade Pizza, Grandma Pie-Style
A chewy-crisp crust, endless topping ideas, and do-ahead ease. Pizza made in a sheet pan is the simplest, tastiest way to feed a crowd.
techniques
How the (Homemade) Sausage Is Made
It seems daunting, but yes, you can make sausage at home. Here's everything you need to know to take on this rewarding project
Recipes
12 Dishes That Taste Better with Kimchi
These 12 recipes are great on their own, but adding kimchi makes them even better.
Recipes
15 Ways to Use Fish Sauce in Non-Asian Cooking
We love fish sauce—aka nuoc mam—and not just in Southeast Asian cooking. Here are 15 ways to bring its funk to salad dressing, braised dishes, and more
Cooking
How to Add Umami with Bottarga, Colatura, Bonito, Mojama
Four fishy flavor-boosters that will umami-fy your food—where to find them, how to use them
This Guy Tested 7 Ways of Cooling Down Chile Heat—and Lived to Tell the Tale
What's the best way to soothe chile heat? Amiel Stanek, our intrepid Guinea Pig, tests 7 methods, from yogurt to rice to... oil pulling?
Cooking
Seaweed Is the New Hip Health Food, Loved by Chefs
Seaweed isn't just for sushi anymore. Chefs love it for all the umami it packs; we love the serious dose of nutrients that come with it
Recipes
6 Recipes for Well-Sourced Pork, Chicken, and Beef
From a perfect grass-fed burger to a pan-seared pork chop, 6 recipes for grass-fed beef, heritage pork, and pasture-raised chicken
techniques
Tips for Heritage Pork, Pasture-Raised Chicken, Grass-Fed Beef
Advice for home cooks on how to buy, store, and cook heritage pork, pasture-raised poultry, and grass-fed beef
How to Clean Out Your Fridge for the New Year
On New Year's Eve, Guinea Pig columnist Amiel Stanek starts cleaning out his fridge and freezer. Here's how he decides what to keep and what to pitch
Cooking
Our New Eggnog, With Cow, Soy, Almond & Coconut Milk
We made the ultimate eggnog recipe—and adapted it for soy, almond, and coconut milks, too.