cooking
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Like a tofu grain bowl, mushroom stir-fry, and pistachio cake.
Like cornbread breakfast casserole and lamb burgers.
The Bon Appétit Staff
We asked a knife expert for his pro tips.
Jennifer Hope Choi
Some people want cake. Test kitchen editor Jesse wanted chicken.
Shilpa Uskokovic
On this episode of Dinner SOS, Chris and Shilpa are here to help George tackle plant-based proteins.
For a few months we gave in. Then we tried this simple technique.
Phoebe Melnick
Chris and his Bon Appétit colleagues are here to answer all things back to basics.
All four of us—three partners, one baby—have our food preferences. This dinner works for everyone.
Daniel Lavery
You’re one ingredient away from ethereal homemade flatbread.
Shilpa Uskokovic
Jesse and Shilpa are back with BA Bake Club. This month the duo tells us how to make a textbook Basque cheesecake imbued with the bittersweet flavors of tiramisu.
Managing diabetes or just keeping your blood sugar in check? March’s Feel-Good Food Plan is here to start your day off right.
Urmila Ramakrishnan
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Like chicken stir-fry, vegetarian Italian wedding soup, and tiramisu cheesecake.
Like coconut tempeh larb and mochi pancakes.
The Bon Appétit Staff
Get started with the tenderest fish, elegant cabbage rolls, and more.
Amiel Stanek
Consider this the coziest thing you can do with a can of chickpeas.
Emma Laperruque
Hoisin plus tomatillo salsa? It’s savory, tangy, and unexpectedly perfect.
Kendra Vaculin
On this episode of Dinner SOS, Chris and Jesse help Karen tackle easy no-cook lunch recipes.
It’s equal parts comforting and quick, all thanks to my microwave.
Emma Laperruque
On this episode of Dinner SOS, Chris, Jesse, and Kendra help listeners find inspiration and joy in cooking for themselves.
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When he suddenly rejected vegetables, this recipe was the solution.
Tracy Malechek-Ezekiel
Nobody’s mad at an extra bottle of Pinot Noir, but these other items might be more helpful to the host.
Kendra Vaculin
Test kitchen editor Kendra Vaculin shares her dream menu and tips for hosting on a budget.
Kendra Vaculin
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Travis Kelce called them “unbelievable.” We feel the same way about our recipe from Claire Saffitz.
Jesse and Shilpa are back with BA Bake Club to talk all things pizza.