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 editor-in-chief Dawn Davis shares what’s on her mind and gets a little help and intel from the BA test kitchen

Table Talk • TEST KITCHEN TIPS, RECIPES, and RECOMMENDATIONS RESTAURANTS, TRAVEL, and FOOD FOR THOUGHT

Pasta Perfect • A bowl of pasta may be one of life’s simplest pleasures, but navigating the pasta aisle isn’t always easy. Let us show you around

Cream of the Crop

CHEESY CHICKPEA SALAD TOAST • Humble canned chickpeas become the stuff of open-face-sandwich dreams with the help of a few flavorful, crunchy mix-ins and a whole lot of sharp cheddar

RAJAS CON CREMA • Together, tender potatoes and bright poblano chiles shine in this creamy one-pan mash-up. Yukon Golds are best as they retain their shape after simmering, unlike fluffy russets

RAVIOLI AND MUSHROOM SKILLET • Transform two beloved store-bought ingredients—cheese ravioli and crispy fried onions—into a luscious skillet dinner

SESAME FETA WITH BROCCOLINI • This is your excuse to have a whole slab of cheese for dinner. Coated in za’atar and sesame seeds, blocks of feta get seared in a nonstick skillet, becoming crunchy on top and soft within

In the Limelight • At Este in Austin, pastry chef Derrick Flynn’s Oaxacan crema semifreddo is like a Key lime pie that went on vacation to the Mexican coast

The Bargaining Table • To face her toughest critic, chef Michelle Bernstein of Miami’s Cafe La Trova empowers her kid with choice

Built to Last • California design studio Commune outlines sustainable strategies for kitchens

Into the Woods • The only thing standing between me and a perfectly executed faux sick day was…a cake

Take It Slow • For Pierce Abernathy and environmental art collective Aerthship, mindful eating is a way of life

DO YOU KNOW YOUR WATER FOOTPRINT? • You’ve heard of a carbon footprint. But thinking about its lesser-known counterpart is becoming ever more urgent

Thirst Trap • Curious how water adds up? Us too! Admittedly, the details aren’t so cut-and-dried: An apricot grown in your backyard won’t have the same footprint as one from an arid climate or another shipped from across the country. But a baseline understanding helps. Here are a few favorite foods, by the numbers.

DIGGING AT THE ROOTS • In her latest book, Ever-Green Vietnamese, beloved teacher and food writer Andrea Nguyen takes a closer look at the plant-centric origins of her culinary heritage

EVERGREEN KITCHEN TOOLS • Andrea Nguyen shares her quintessential equipment for working with veggies

Trash Talking • At Shuggie’s in San Francisco, everything is garbage—and that’s a good thing

VEGAN FOR EVERYONE • This one’s for the vegans, and the sometimes vegans, and the never vegans, and anyone who wants a fast, filling, and delicious weeknight dinner—that also happens to be vegan

You Can Wear Sweats to the Chopra Jonas Home • Priyanka Chopra Jonas’s sunset soiree is come as you are