The November Cook With Bon Appétit Box Upgrades Your Dinner Plans

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.

Special Black Friday Deal: Get 50% off your first box. Or, get $20 off a quarterly subscription & $40 off an annual subscription, all 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 Bessou Furikake, Melissa Cookston’s Woo Woo Sauce, Nature Nate’s 100% Pure Raw & Unfiltered Honey, 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!

Nutty with a pungent bite, black mustard seeds pack potent flavor despite their diminutive size. They’re often used in Indian cuisine alongside spices like cumin and curry leaves to create warm and savory layers of seasoning. Use the Bihar Black Mustard Seeds from Heray Spice in Tadka Pasta from former BA executive editor Sonia Chopra to enjoy the full spectrum of their flavor in a quick and satisfying weeknight meal. —Hali Bey Ramdene, content director

If you’ve never sat down and tasted raw honey side by side with pasteurized honey, then you might not realize just how big the flavor difference can be. What I notice about Nate’s, when spooning it alongside the plastic bear variety, is that, while certainly sweet, it doesn’t have the same cloying taste to it. It’s got a warm, round sweetness that goes beautifully in a cup of tea or as a part of the full run of flavors in the turmeric-lime marinade for test kitchen editor Kendra Vaculin’s Turmeric-Lime Chicken With Pumpkin Seed Salsa. —Noah Kaufman, senior commerce editor

Bessou Furikake is one of my most-used pantry items. I put it on everything from scrambled eggs to rice cereal treats and beyond. It has a lovely umami flavor from the combination of nutritional yeast and seaweed, while tempura flakes and sesame seeds give it some crunch. Sugar and salt balance out the flavor, making it an ideal all-purpose seasoning. My favorite way to use it is in this Golden Fried Rice With Salmon and Furikake from chef Lucas Sin to add an extra layer of texture and flavor to fluffy rice and flaky salmon. —Carina Finn, commerce editor

Gochugaru is a Korean chili flake that’s lightly smoky and gently spicy, backed by a raisin-like sweetness. If you’ve eaten kimchi before, it’s the ingredient that gives the dish both its signature heat and vivid color. I love to sprinkle Piquant Post’s coarse flakes on scrambled eggs, popcorn, and fried chicken. And, of course, I use it in this Bulgogi-Style Eggplant from cookbook author Maangchi. It’s one of those “can’t swap” ingredients. —Kate Kassin, editorial operations manager

Worcestershire is often the “secret sauce” in all kinds of dressings and marinades. Melissa Cookston’s Woo Woo sauce is similarly adept at amplifying flavor but with some unique qualities of its own. It brims with tangy vinegar and is backed by sharp notes of pepper, suffusing it with a savory richness despite being anchovy-free, making the Always-Tender London Broil from former BA staffer Zaynab Issa taste even meatier. Think of it like a hot sauce that dispenses umami instead of heat. —Chris Morocco, food director