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

¡SALUD! CARAJILLO: THE TWO-INGREDIENT COCKTAIL FOR COFFEE LOVERS • This spiked coffee drink is Mexico’s answer to the espresso martini—and way easier to make

Turning Up the Heat, Little by Little • Cookbook author Lara Lee is all about sharing spicy foods with her son. The key is to take it slow.

The Eight Best Barbecue Spots in Houston • Texas’s largest city has become the capital of cutting-edge ’cue. Here’s where to find all things dry-rubbed and slow-smoked, according to local expert Kayla Stewart.

PERFECT CHOCOLATE CHIP COOKIES • 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.

The Miracle Cabbage • My father was dying. I sought refuge in his fridge.

Putting Down Roots • From the hand-gilded Thai lettering on the façade to the palm-tree-studded interior, Philadelphia’s Kalaya is packed with lush, glimmering details

HONG KONG AT HOME • From typhoon shelter stir-fries to soy sauce chicken, one chef’s guide to four Cantonese classics—and recipes that are just as good as a plane ticket

A LONG, LAZY LUNCH IN BOGOTÁ • At Prudencia, seven courses and all the time in the world are always on the menu

MICHIGAN • THE SPLENDOR OF HARBOR COUNTRY EXTENDS FROM THE LAKESIDE TO THE DINING TABLE

A TASTE OF MICHIGAN • ABRA BERENS, THE CULINARY MIND BEHIND GRANOR FARMS MIXES MIDWEST COMFORT WITH GREAT LAKES AGRICULTURE FOR A TASTE THAT’S PURE MICHIGAN

BAKERIES UNBOUND • With wide-ranging flavors, genre-defying techniques, and plenty of butter, these nine bakeries are reshaping the world of pastries

Recipe Index

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