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Save this three-ingredient marinade for nights when you just can’t.
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A summer side with main dish energy.
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You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.
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The ideal sick-day soup, with a cozy broth and tiny pasta.
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Easy
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This nourishing soup comes together faster than you can say “sweater weather.”
Vegan
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Umami broth, springy noodles, crisp vegetables, chewy tofu—it doesn’t get better than this.
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Take your next bowl above and beyond by making the noodles from scratch.
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This Japanese sesame-based dressing is great on salads, seafood, and grilled meat.
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Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.
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Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.
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Did we lose you with the miso? Don't go!
4.6
(4.57)
Quick
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Quick cooking, not-too-expensive, and super satisfying, salmon fillets are a weeknight dinner slam dunk—and our go-to method for making them is pretty much un-mess-up-able.
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Cooking
Whether you spend all day in the break room or only have time for lunch al desko, these lunches satisfy.
Alyse Whitney
Culture
Daily Americanos can't help with a stubborn cold, but takeout sushi and a Little Caesars Chicago Deep Dish Meat Treat pizza are good for the soul.
Bon Appétit Contributor
Cooking
Three eggs, one pan, dinner’s done.
Rebecca Firkser
Cooking
This recipe leans into their nutrition without sacrificing flavor along the way.
Rebecca Firkser
Shopping
Like joyful cocktail napkins, citrusy olive oil, and a cookware storage solution.
Alaina Chou
Where to eat
LA is one of America’s great food cities. Here are the must-hit spots around town.
Emily Wilson
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It's Alive with Brad Leone is back for episode 85 and part two of our special miniseries featuring Brad grilling in his backyard. This week Brad is breaking out the bait and tackle for an inky all-nighter, learning how to catch squid in the Atlantic Ocean with Captain Dan and Fisherman Vinny. With their precious cephalopods back home and ready to go, Brad and Dan whip up a few bowls of fresh smoked squid and tomato pasta to bond over. It’s a beautiful thing.
For more about the grills featured in this episode visit Traegergrills.com
Join Bon Appétit test kitchen guy Brad Leone on a wild, roundabout, and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
For more about the grills featured in this episode visit Traegergrills.com
Join Bon Appétit test kitchen guy Brad Leone on a wild, roundabout, and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Leone and Claire Saffitz are back to finish what they started. Sourdoughnuts Part II. Watch it all go wrong and get ready for the final installment of the Sourdoughnuts saga. Part III drops tomorrow at noon.
Join Bon Appétit Test Kitchen host Brad Leone on a wild, roundabout, and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, kimchi and miso, to beer and tepache, learn how to experiment with fermented and live foods yourself.