Rochelle Bilow
Senior Associate Web Editor. When she’s not torturing herself by grinding coffee beans by hand and making her own butter, Rochelle writes about cooking techniques and seasonal eating for bonappetit.com. She comes to BA by way of a small farm in Central New York, where she worked as a farmhand and the farm cook. She never met a nut or seed butter she didn’t like. Spirit food: Tahini
techniques
6 Common Juice and Smoothie Mistakes to Avoid
Making green juice & smoothies is easy: Just toss it all in a blender, right? Uh, no. Avoid these 6 mistakes for the best shakes of your life
Culture
This Fork Will Shame You; We're Living in an Apple Renaissance
A roundup of food news from around the Internet on September 3, 2014.
Culture
In Which Bon Appétit Staffers Get Nostalgic About School Lunch
From cream cheese and black olive sandwiches to fast food fries, here's what Bon Appétit staffers used to eat for school lunch.
Biscuits, with a Fresh Take on Butter
Buttermilk biscuits get a makeover with a strangely addictive burnt onion butter.
Culture
Milk Production Down; Potential Butter Shortage Terrifying
A roundup of food news from around the Internet on September 2, 2014.
Go Raw with Marinated Tofu—and Bean Sprouts for Good Measure
Soy, ginger, mint, and jalapeño make this vegetarian meal super flavorful.
Cooking
Winning Isn't Everything: 12 Snacks for Kids When Their Team Loses
Kids' baseball/soccer/chess team just lost? These 12 snacks—from banana s'more nut bars to good ol' chocolate chip cookies—are sure to cheer them up
Recipes
Victory Is Sweet: 12 Snacks for Kids When Their Team Wins
Kids' sports team came out on top? Make victory that much sweeter with these 12 recipes, from banana s'more nut bars to good ol' chocolate chip cookies
A Vegetarian Sandwich, Starring Mushrooms
King trumpet mushrooms add heartiness to this vegetarian sandwich.
The Chicken Dinner to End All Chicken Dinners
With toasted bread and creamy ricotta cheese, this just might be the ultimate roast chicken recipe.
Meet Bostock, Our New Favorite Pastry
This French toast-like pastry is packed with walnuts and topped with figs—perfect for brunch.
Bourbon, Meet Campari: An Unlikely Friendship Makes for One Great Cocktail
Bourbon meets Campari in this refreshing, citrusy cocktail.
Culture
Is Free Pizza at Bars a Good Thing? One Brave Writer Says: No!
A roundup of food news from around the Internet on August 28, 2014.
Recipes
These 18 Culinary School Recipes Will Save You $40,000 in Tuition
Master these 18 classic culinary school recipes, from beef stock to roast chicken, and you'll save yourself $40,000 in tuition
test-kitchen
IBM's Chef Watson and Our Readers Created Tomato Recipes—and They're Pretty Darn Cool
Our readers created tomato recipes using IBM's Chef Watson program—and our test kitchen cooked them. Here's how it all went down.
The Quickest, Easiest Seafood Rolls—On the Table in Less than 20 Minutes
Herbaceous shrimp rolls make quick work of a weeknight dinner.
Culture
Perfect Your Pizza with this Cheese; What to Eat with Champagne
A roundup of food news from around the Internet on August 27, 2014.
Chestnuts: Meet Coffee Cake
Coffee cake gets an upgrade with candied chestnuts.
techniques
Avoid These School Lunch Common Mistakes and Pack the Best Brown Bag Ever
Back to school means back to school lunches: Don't make these common mistakes when packing your kid's midday meal.
Culture
Del Posto Pastry Prep Cook Rosa Pacheco Is Awesome—Here are Five Reasons Why
Del Posto's pastry prep cook, Rosa Pacheco, make great biscuits—here are five more reasons why we like her.