Bon Appetit

Bon Appétit focuses on what's "now" in the world of food, drink, and entertaining, while still giving readers valuable cooking tools, tips, and most of all, recipes. This food lifestyle publication looks at life through the lens of food & cooking in, dining out, travel, entertainment, shopping and design.

Bon Appetit

From the Editor • Editor in chief Jamila Robinson shares what’s on her mind this month

Table Talk

Soup-er Power • In the Bon Appétit test kitchen, we love soup. While cookies and cakes are the dishes most likely to end up on our camera rolls, it’s the soups we put up for tastings with our colleagues that have many of us jostling for containers of leftovers. These five recipes are satisfying one-pot beauties—ideal to quickly put together on a weeknight so you can spend time lingering at the table not over the stove. From a miniature meatball and pastina party to a bright green kale-filled take on Tuscan ribollita, there’s more than enough goodness to go around.

Mezcal’s Next Round • A new wave of hyper-regional terroir-driven agave-based spirits have arrived Stateside. Here are some of the very best bottles to try.

A MATZO BREI THAT’S OUT OF THE BOX • This not-so-traditional post-Passover breakfast should be on rotation all year long

The 8 Best Places to Eat Buffalo Wings in Buffalo • Locals like Alana Pedalino don’t mess around when it comes to Western New York’s namesake drinking snack. But there’s more than one way to wing it, from the classic Frank’s-and-butter to sweet honey Cajun.

A Curious Spirit • Fawn Weaver, the founder of Uncle Nearest, is diving into cognac, learning French, and uncovering the forgotten history of American whiskey

Pie’s the Limit • Filled with tender vegetables and spiked with green curry paste, this punched-up classic is ready to feed a crowd

BROCCOLI SPOON SALAD WITH WARM VINAIGRETTE • Since printing our first issue in 1956, Bon Appétit has published tens of thousands of recipes. It would take literal decades to cook them all. So our editors combed our humongous archive and curated the 56 recipes you must make this year, from upgraded sloppy joes to rightfully famous cookies. You can find the full list on our website by scanning the QR code below, and we’ll be highlighting a staff favorite each month in print. Let’s cook.

Catfish Out of Water • I thought I’d left my Oklahoma hometown behind. Then a long-lost photo from my childhood brought it all rushing right back—and made me question who I really am.

CRISPY BUTTERMILK-FRIED CATFISH

NO PARTY LIKE AN ANJU PARTY • Here’s how to host a night of drinking and eating, Korean-style

ALLA VODKA • Vodka is good for so much more than cosmos and Moscow mules. It tenderizes buttery cookies, makes for fried food so crunchy you can hear it from across the room, keeps no-churn ice cream silky and scoopable, and adds a just-right punch to meaty braises. Let these recipes convince you to keep one bottle on the bar and another in the kitchen, right next to the olive oil.

BRIGHTEN UP YOUR BAR • 5 BOTTLES. 15 FRESH & EASY DRINKS. ENDLESS HAPPY HOURS.

BRING YOUR BEST • WHAT’S A SOMMELIER’S FAVORITE PLACE TO DRINK WINE? ANY RESTAURANT THAT’LL LET THEM BRING THEIR OWN.

Last Call • A little something to sip on from Epicurious’s vast archives