cooking
October’s Feel-Good Food Plan features fully loaded spicy sweet potatoes that can help you do it all.
Millie Peartree
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Like radicchio salad with blue cheese dressing and joojeh kebab.
Like masa pancakes and miso-glazed eggplant grain bowls.
The Bon Appétit Staff
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
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With brown butter, smoked paprika, and garlic, it's basically the grown-up version of buttered noodles.
Jesse Szewczyk
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We’ve got vinegar chicken with figs, gnocchi piccata, and a corn cake.
Salt, Fat, Acid, Heat was a smash success, but it left the cookbook author questioning everything. Her latest, Good Things, is a thoughtful meditation on why we cook in the first place.
Amiel Stanek
September’s Feel-Good Food Plan embraces the comforts of dining in.
Elazar Sontag
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Like sheet-pan chicken souvlaki and summer berry stovetop crisp.
Like spicy tri-tip steak and chocolate sheet cake.
The Bon Appétit Staff
In a blind taste test, there was one clear winner.
Sam Stone
It’s instant refreshment on the stickiest of summer days.
Hana Asbrink
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We’ve got chocolate-date bran muffins, sheet-pan chicken souvlaki, and salmon with sizzle nut salsa.
This riff on Cantonese salt-and-pepper shrimp transforms it into a crispy, fried delight.
Chris Morocco
BA Bake Club is back with July’s recipe: Jesse’s crusty Cheddar Jalapeño Loaf.
Just in time for back-to-school season, August’s Feel-Good Food Plan brings the whole family to the table.
Chris Morocco
Plus, how do they extract it—and what’s the deal with the imitation stuff?
Sarah Jampel
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
So many strawberry things. A cottage cheese dip?! Passion fruit sorbet! What a summer.
Alex Beggs
Blend this cooling treat up before dinner, enjoy it after.
Shilpa Uskokovic
Crunchy coleslaw, a customizable batch cocktail, sticky-sweet ribs, and more.
Editors of Bon Appétit
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We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.
Thanks to TikTok, I fell down a cheong rabbit hole. You should join me.
Joseph Hernandez
Editor in chief Jamila Robinson shares how ice cream became her favorite summer ritual.
Jamila Robinson