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ideas eat your words
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Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.
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Careful! Drinking more than two of these can make your ideas seem better than they actually are.
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Vegan
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An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.
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During the developing and testing process for this book, this dish became Hubby's new favorite. Totally unexpected—I was sure he'd steal a line from the kids and say, "Thank you anyway, but this is not my taste." (We taught them to say that instead of "Ooo, yick!") It's just not the usual stuff and spices he goes for, but apparently the combination was soooo his taste. And mine, too. It's one of those winner recipes that will make you dance around your kitchen. You may hug me now.
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Freezer-friendly sandwiches, thermos-ready soups, and more easy school lunches for busy weekdays.
Vegan
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Easy
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Bourbon, toasted coconut, pecans, chocolate chips—these loaded blondies from Cheryl Day have pretty much everything.
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Cooking
Salads for breakfast, eggs for lunch, and nut butter on toast anytime is how we want to eat right now.
Recipes
Prep the vegetables and whip together the dip and you've got a party appetizer in 15 minutes.
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Articles
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Culture
A feud over a beloved candy, some sconce news, and more from the week at BA.
Alex Beggs
Culture
Ariel Levy, Sherman Alexie, and more authors reveal what fuels them through a day of writing.
Monica Uszerowicz
Cooking
The weeknight power of chickpea flour.
Carla Lalli Music
Culture
Author Josh Friedand just wrote Eatymology, a dictionary of new words to describe the way we eat, drink, and think about food. How well do you know these five food vocab words?
Elyssa Goldberg
Culture
There MUST be a house cocktail.
Alison Roman
Shopping
How keeping a log of everything you cook and eat can be a soothing ritual, and improve your food.
Emily Johnson
Videos
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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How many of you experience sense memory when you think about eating Warheads when you were kids? You know, that sour feeling on the back of your tastebuds? Well, pastry chef Claire Saffitz is setting out to recreate that sensation as she attempts to make gourmet Warheads.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Bon Appetit presents "Kids Try 100 Years of Instant Foods". In this episode, children test out instant foods like Quaker quick oats, Velveeta cheese, Bisquick pancake mix, Ramen instant noodles, Nesquik, Campbell's Spaghettios, freeze-dried ice cream, Hamburger Helper, Crystal Light, microwave popcorn, Hot Pockets, Kid Cuisine, White Castle burgers, Kraft Easy Mac cups, Duncan Hines microwave cakes, and Trader Joe's Chicken Tikka Masala.
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We show you how to make the grain bowl of your lunchtime dreams.
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes crispy smashed potatoes. A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes.
Check out the recipe here: https://shape-flow.today/recipe/crispy-smashed-potatoes-with-walnut-dressing%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">