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.

From the Editor • Editor in chief Jamila Robinson shares what’s on her mind this month

Table Talk

Green Gold • Everything you need to know to buy, store, and cut your way to avocado perfection

Freeze Tag • QUICK AND EASY WEEKNIGHT MEALS

The Eight Best Hot Dogs in Chicago • The Windy City’s iconic dish is a portrait of no-nonsense charm, crowned with a climbable mountain of toppings. Our highly opinionated correspondent weighs in on the town’s top dogs.

KIMCHI UDON WITH SCALLIONS • Since printing our first issue in 1956, Bon Appétit has published tens of thousands of recipes. It would take literal decades to cook them all. So our editors combed our humongous archive and curated the 56 recipes you must make this year, from upgraded sloppy joes to rightfully famous cookies. You can find the full list on our website by scanning the QR code below, and we’ll be highlighting a staff favorite each month in print. Let’s cook.

Raisin the Bar • Dried grapes lend a sweet-sour versatility that can upgrade any weeknight dinner

Bank’s Closed, Tab’s Open • Wilmington, Delaware’s Simmer Down is a historic bank vault turned bar filled with splashy details

WHERE TO EAT IN PORTLAND • THE ROSE CITY’S DINING SCENE IS BETTER THAN EVER

SIZZLE IT OUT • Aromatics like onions, celery, and ginger form the bedrock of so much of our cooking. But carefully dicing and gently sweating them takes precious time we don’t always have. These recipes put you on the fast track to big flavor by blitzing those ingredients in a food processor and frying them out, creating concentrated foundations of deliciousness. Sometimes patience is overrated.

Gluten-Free Baking For Everyone • LOFTY, FUDGY, TENDER TREATS, WITH NO WHEAT IN SIGHT

THE LIFE OF A SPICE • REBUILD YOUR SPICE CABINET AND REFRESH YOUR COOKING

Last Call • A little something to sip on from Epicurious’s vast archives