bon appétit magazine

    bon appétit magazine

  • 7 Tips (and the Best Recipe!) for the Crispest Hash Browns

    Here's how to make the best hash browns you've ever tasted.

  • Matt LeBlanc loves his lasagna

    LeBlanc follows a red sauce supper with an a.m. workout (cue some motivational Journey).

  • 5 ways to use avocados besides guacamole

    So you’ve perfected your guacamole game, you’re Instagramming expertly-crafted avocado toast, and you’ll never eat a brown rice bowl without a few slices on top.

  • Delicious caramel recipes, from sweet to savory

    It’s simple to make, and as a topping or a mix-in for everything from ice cream to brownies to hot chocolate, it can’t be beat.

  • Chocolate fudge with bourbon sugar recipe

    The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

  • 7 Ways to Be Your Bartender’s Best Friend

    Whether you’re paying $16 a pop for artisanal cocktails or $5 for a shot and a beer, one thing’s for sure: When it comes to bar behavior, there are rules, people.

  • Avoid these Gluten-Free Baking Mistakes!

    Here’s how to totally screw up gluten-free cooking—or not.

  • Breakfast Tips From a Very Perky Morning Person

    I definitely have a few simple organizational hints that anyone, parent or not, can use. Here’s how I do it, and how you can, too.

  • Tired of Oatmeal?

    Porridge is a classic breakfast pick for a reason: It’s a creamy, healthy, stick-to-your ribs meal.

  • 4 Reasons to Love Acorn Squash

    Acorn squash is the best squash there is. From its deep orange color to its unfussy functionality, we can’t get enough of the acorn. Here are four good reasons why.

  • What's the Key Ingredient for the Best Banana Bread Ever?

    Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until we came up with a collective favorite.

  • Yes, Kids With Food Allergies Can Still Trick-or-Treat

    Helping a child with a food allergy navigate school lunches, birthday parties, and everyday life is hard enough—but when it comes to trick-or-treating, a nut, seed, chocolate, gluten, or dairy intolerance can be downright disheartening.

  • 7 Tips for Tastier, Prettier Cakes

    So you have to make an impressive cake? Don’t panic—we got you. Beautiful cakes are much more than expertly slicked buttercream frosting and piped rosettes.

  • How to Cook With Pumpkin

    This time of year, it seems we can’t escape the reach of “pumpkin spice” (that’s, generally speaking, a heady mix of cinnamon, nutmeg, ginger, allspice, and/or cloves) wafting through the air.

  • Is This the Best Autumn Lamb Recipe?

    Lamb shoulder has great fat content and rich (not gamey) flavour, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

  • Don't Make These Apple Picking Mistakes Or This Kid Will Be Mad

    Hooray—it’s apple-picking season! This might call to mind scenes of fiery foliage, round, bright-red apples that shine in the sun, and lots of bags filled with your bounty in your car’s trunk. But, wait—should that actually be the case?

  • 9 Mistakes Not to Make at the Farmers' Market

    August may be the absolute best time of year to go to the farmers’ market: The stands are overflowing with tomatoes, zucchini, melons, flowers, and fresh herbs.

  • Is Red Meat Good for You or Bad for You?

    We know that red meat tastes great, and that’s reason enough for us to dig into a medium-rare steak with gusto. But in the last few decades, there’s been as much talk about its health benefits and/or risks as its flavor.

  • Stop Making These 6 Common Eggplant Mistakes

    Ah, eggplant: It is a fickle lover indeed. When treated right, it’s creamy and earthy—a standout star in dips and purées, as well as roasted and grilled dishes.

  • Make Better Kebabs

    Kebabs are quick, use few ingredients, and are so versatile you’ll never get bored. Here’s how to make skewers right every time.