Bon

These mini plum tarts look impressive enough for the ‘Gram (or your in-laws) but are absurdly simple to make, and…

Welcome to BA Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa…

Though I am an avid consumer of grains, you’ll note this is a grain-free granola. That means that it’s heavy…

In the May magazine issue of Bon Appétit, we’re exploring the intersection of food and art. Food inspires art—like this…

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny…

Here’s the thing—you might never use crème de violette for anything other than this drink. But, boy, is it still…

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here…

Three words for you: Triscuit. Crumb. Crust. These bright cheesecake bars feature spring’s favorite flavor duo (strawberry and rhubarb) in…

Garlic, spice, and smoke are flavors we crave time and again—and these recipes with harissa give us all three. Actually,…

Let’s be honest: The best Italian salad is a hoagie (a.k.a. Italian grinder sandwich, hero, wedge, or other, depending on where you’re from)…