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 • Here I share what’s on my mind, including my own cooking dilemmas, which the test kitchen helps me tackle

What I’m Loving • The newest napkins in my collection

Table Talk

Little Things • Comforting, versatile, and quick-cooking, lentils check off all the “what’s for dinner?” boxes

VARIETIES WE LOVE • There’s a wide world of lentils out there, and each one is uniquely suited to particular applications. Here’s what’s on our pantry shelves:

WHAT TO DO WITH THEM • Lentils can be a shape-shifter—soft and creamy or firm and toothsome, depending on the variety you’re using and how you cook them. Below, two recipes that highlight the impressive range of textures they have to offer: A savory lentil braise with chewy, pearly grains that stay intact, and a luscious, velvety khichdi with a risotto-like texture thanks to quick-softening red lentils.

Earth Studies • Designer Noa Santos mines the beauty of natural stone

Breakfast for Dinner QUICK AND EASY WEEKNIGHT MEALS • In my opinion, the allure of a 24-hour diner is not its extensive menu or vinyl booths, it’s getting permission to eat breakfast any time of day. Maybe you’re an egg lover who doesn’t need much convincing to make yourself an omelet on a busy weeknight; maybe you’re hesitant to break hash browns out of the confines of a morning meal. No matter your feelings about B-for-D, these four speedy, savory recipes will inspire you to make delicious food whenever you’re craving it—because anything can be dinner if you put your mind to it.

Rind and All • A preserved lemon lover on why you ought to be one too

Market Volatility • This is not a story about how the French food stalls saved me

let them eat cake • SHILPA USKOKOVIC’S CAKES FOR EVERY OCCAS ION

Tahini Hot Fudge Skillet Cake

Confetti Cake With Chocolate Frosting

The Backward Technique You Should Know About

What Is a Hot Milk Sponge Cake?

Carrot Sheet Cake With Cream Cheese Whip

PB&J Dome Cake

Seriously, Use the Flour We Call For in the Recipe (Please) • Annoying but true: The recipes in this story perform best with bleached all-purpose and cake flours. Let us explain why.

DON’T CALL IT TEX-MEX • The culinary tradition of South and West Texas is more than a cute abbreviation. Chefs who call the region home honor its history and push the cuisine forward—with vibrant, homey dishes at their restaurants in Texas and beyond

FREEZER FRIENDLY • When it comes to cooking, looking out for Future You is probably the best thing Present You can do. These five reheat-ready recipes are here to assist

12 Things You Might Not Be Freezing But Should

Seal the Deal

Embrace Lazy Freezing

COMFORT ZONE • Cold weather calls for warm stews. So RACHEL GURJAR delivers black pepper beef, spicy pork vindaloo, and more recipes that are as cozy as a roaring fire on a blustery day

Rethinking the F WORD • The concept of FUSION food can be cringey, conjuring ’90s-era trends where East-meets-West flavors collided on the plate (wasabi mashed potatoes, anyone?). But for those of us living across cultures, culinary overlap is a natural expression of identity—and tastes just right

Padma Lakshmi Wants You to Plan Ahead • The Top Chef host, Taste the Nation creator, and veteran entertainer has a witty guest list (and some good advice)