The October Cook With Bon Appétit Box Brings Bold Flavor to Your Pantry

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.

For a limited time, enjoy $10 off the monthly, $20 off the quarterly, or $40 off the annual price 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 Diaspora Co.’s Pragati Turmeric Powder, Fishwife’s Albacore Tuna in Spicy Olive Oil, Yellowbird’s Blue Agave Sriracha, 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!

If there were ever a way to capture pure golden sunshine, it would be in Pragati turmeric. I started using Diaspora Co.’s tins a couple of years ago, and I have never gone back. The powder is fresh and potent, and I love using it whenever I make a tadka for dal. Its zesty, deeply floral flavor makes it my first choice for richly concentrated sauces too, like in test kitchen editor Kendra Vaculin’s Turmeric Caramel Cod. —Urmila Ramakrishnan, associate director, social media

If you’re used to a certain ubiquitous rooster-emblazoned sriracha sauce, please know: This is not that. Yellowbird’s agave-sweetened take on the hot sauce pulls back a bit on the tongue-numbing heat and balances it with a tangier, fruitier flavor. Sometimes I just dip chips straight in. It shines in the savory-nutty sauce that cuts through the fat of a thick steak in Chris Morocco’s Strip Steak With Umami Butter Sauce. —Noah Kaufman, senior commerce editor

Buttery tuna packed in Spanish olive oil is already deliciously decadent, but Fishwife adds a touch of hot paprika, floral white pepper, and assertive cayenne to take it over the top. I eat the fillets straight out of the tin, but with a touch of worthwhile patience, it can also transform into former BA staffer Zaynab Issa’s Ultimate Tuna Melt—a sandwich destined to join your regular lineup. —Nina Moskowitz, editorial assistant

My pantry is never without a jar of tahini or three. Seed + Mill’s is nutty, creamy, earthy—good enough to eat by the spoonful. And sometimes I do! But more often, I turn it into sauces. Like in these Sweet Potatoes With Maple Tahini from chef Sophia Roe. It’s a delightfully autumnal landing pad for roasted sweet potatoes (or any roasted veg, really). And for the rest of the container, try this: Pour some tahini into a bowl, stir in pickle juice until the consistency feels right, and never look back. —Emma Laperruque, associate director of cooking

This deeply savory, umami-rich condiment is a lot more versatile than you think. A dollop of Yamasan’s miso paste, which is a sweet variety made with rice koji, can instantly transform dressings, marinades, sauces, and, yes, soups with its layered complexity. And it plays a vital role in food director Chris Morocco’s Miso Chicken and Green Bean Stir-Fry: Along with garlic and ginger, curry powder, and a glug of soy sauce, white miso adds a salty, funky flavor that’s balanced with just the right amount of natural sweetness. —Kate Kassin, editorial operations manager

Included as a free new member gift: Crunchy, pure, and mineral-rich flaky sea salt from Saltverk, sustainably sourced from Iceland’s geothermal hot springs and pristine seawater.