cooking
It’s a dead-simple technique for meals and snacks.
Emily Laurence Sardinha
Size matters—and how you incorporate them does too.
Jesse Szewczyk
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Like gochujang yogurt chicken and apple pie fritters.
Some sage advice from the Test Kitchen.
Chris Morocco
Like easy peanut noodles and shrimp scampi.
The Bon Appétit Staff
We tasted seven popular stuffing mixes from Stove Top, Pepperidge Farm, Trader Joe’s, and more. These three came out on top.
Sam Stone
From peanut butter pretzels to the cult of elote chips, these are the snacks worth throwing in your cart.
Alex Beggs
Like a caprese salad and gnocchi-leek soup.
Nina Moskowitz
Ham-and-cheese croissant casserole, elegant antipasti pasta salad, and more hand-picked recipes from our Dear Bon Appétit column.
Emma Laperruque
Author Caroline Chambers on cooking (and not cooking) postpartum.
Caroline Chambers
From our It’s That Simple column, it’s easy and cozy as can be.
Jesse Szewczyk
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We’ve got a crunchy veg salad, cheeseburger fried rice, and apple fritters.
Like kimchi quesadillas and spaghetti with tomatoes and clams, plus meal prep tips and store-bought shortcuts.
Hana Asbrink
It’s a nourishing breakfast that keeps me full until lunch.
Rebecca Firkser
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Homemade chicken sausage, cottage cheese berry smoothies, and more healthy meals.
Our editors cooked through dozens of recipes—including tandoori chicken and Victoria sponge sheet cake—to find the season’s standout titles.
The Bon Appétit and Epicurious Staffs
Three eggs, one pan, dinner’s done.
Rebecca Firkser
Korean street toast sandwiches, banana crepes, and more off-the-clock recipes.
Rebecca Firkser
Like smashed tacos and Bloody Mary salmorejo.
The Bon Appétit Staff
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Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
At Bayonet, bartender Bradleigh Mobley infuses the nostalgic treat into a bubblegum pink drink.
Jesse Szewczyk
“Frambled” eggs are simpler than scrambled and faster than fried. Sign us up.
Rebecca Firkser
Plus, no more garlic-scented fingers for days.
Rebecca Firkser
A few smart swaps and some kitchen ingenuity shaved my grocery bill by more than 50%.
Chris Morocco