Ring in the New Year With January’s Cook With Bon Appétit Box

Our team loves sharing recipes and ingredients as much as we love cooking, which is what led us to start Cook With Bon Appétit, a subscription box that fuses all those things together. Whether you want to expand your weeknight cooking repertoire or level up your culinary techniques (and kitchen pantry), this box has it all.

New Year, Big Deal: For a limited time, get 50% off your first box with code: YESCHEF

Here’s what you get each month:

• Exclusive recipes: Cards for five delicious, easy-to-follow Bon Appétit recipes curated by our team. In your first box you’ll also receive a binder to store the cards and build your collection.
• Top-tier speciality ingredients: Essential spice mixes, condiments, sauces, and more—all Bon Appétit–approved. And we’ve included plenty of each so you can use them with the recipe cards, then experiment on your own.
• Special content, tips, and tricks: Free digital access to the vast recipe archives of Bon Appétit and Epicurious, plus an in-depth video filmed in the test kitchen of one recipe from each box.

In this month’s edition you’ll find Rancho Meladuco No Date Left Behind “Grinders,” Collected Foods Rose Harissa Blend, St. Dalfour Strawberry Fruit Spread, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for more details, and visit Cook With Bon Appétit to subscribe. Happy cooking!

Rancho Meladuco’s Medjool dates have a caramel-like sweetness, are impossibly plump, and are just as good eaten out of hand as they are in a recipe. For the latter, these “grinders,” which they deem imperfect (i.e., too small or too ugly) are perfect—like in Chef Ismail Samad’s Olive-Brine-Marinated Chicken With Date Relish, which calls for the dates to be chopped coarsely anyway. They impart just the right amount of sweetness to contrast with the savory olives and pistachios. —Kate Kassin, editorial operations manager

Courtesy the retailer

While you’re probably aware that a teaspoon or two of Nielsen-Massey vanilla extract will bolster your sweets, it deserves to be talked about in savory cooking too. Madagascar’s rainforests make it one of the best countries in the world to source vanilla pods. So a splash of the extract in test kitchen editor Kendra Vaculin’s Twice-Roasted Squash With Vanilla, Maple, and Chile adds floral notes, rich depth of flavor, and gentle sweetness.—Carly Westerfield, associate manager of audience strategy

Courtesy the retailer

Instead of cane sugar, St. Dalfour sweetens its spreads with grape must, a natural winemaking by-product. The result is a fruit spread that tastes garden fresh, with the texture of a purée rather than a store-bought jelly. I like it on sourdough toast with a thick slice of Brie de Meaux or in a good ol’ PB&J. Even better, try glazing it over cookbook author Elinor Klivans’s Triple Strawberry Cheesecake. —Wilder Davies, staff writer

Courtesy The Retailer

The rose harissa from Collected Foods is bright in more ways than one. Vibrant red in hue and warm and fruity in flavor, it deftly balances paprika with ground dried rose petals for a blend that’s very subtly floral. It’s the perfect addition to cookbook author Sabrina Ghayour’s Pot Roast Brisket With Harissa and Spices, which relies on a trim list of potent spices to transform a large brisket into a tender holiday-table-ready main. —Kendra Vaculin, test kitchen editor

Courtesy the retailer

Good miso is all about the ingredients, and Yamasan Kyoto Uji’s Shinshu Malted Rice Miso sources everything from Japan: soybeans from Akita, Koshihirari rice, underground water from Yatsugatake Mountains. Made traditionally by being stored and aged without heat, it has an especially rich and deep flavor that isn’t too salty. It shines in food director Chris Morocco’s Sheet-Pan Salmon and Squash With Mojo Miso, but you can also add it to soups, stews, and noodles— anything for that umami punch. Plus, it’s easier to use than miso from a tub. —Karen Yuan, culture editor