• By Bon Appétit   -   Feb 20, 2019

    JAPANESE BREAKFAST ON MAKING HER MOM'S KIMCHI AND EMBRACING HER HALF-KOREAN ROOTS

    Japanese Breakfast aka Michelle Zauner somehow finds time to cook between touring nationally and writing a memoir.

    Cook, healthyish, interview
  • By Bon Appétit   -   Feb 20, 2019

    MY RESTAURANT WAS THE GREATEST SHOW OF EXCESS YOU'D EVER SEEN, AND IT ALMOST KILLED ME

    When the chefs of Joe Beef in Montreal gave up alcohol, their whole restaurant changed.

    Restaurant, Beef, Alcohol, culture
  • By Bon Appétit   -   Feb 19, 2019

    THIS SHALLOW BOWL IS THE IDEAL VESSEL FOR EVERY FOOD I EAT

    This single shallow bowl holds everything from my morning oatmeal to late-night ice cream. Here's why everyone should have a house...

    Cream, healthyish, obsession
  • By Bon Appétit   -   Feb 19, 2019

    NO PICKY EATER WANTS TO EAT BROCCOLI-UNTIL YOU ADD K

    Deb Perelman of Smitten Kitchen knew her kids weren´‘t eating broccoli without getting their favorite condiment involved. So she threw...

    Sauce, recipes
  • By Bon Appétit   -   Feb 19, 2019

    4 EASY WINTER RECIPES FOR YOUR NEXT DINNER PARTY

    On frigid winter nights, it's all too easy to order takeout and hide under the covers until the first signs of spring thaw out our...

    Vegetable, Vegetables, Tomatoes, Chicken, Dinner, Meal, Soup, sponsored
  • By Bon Appétit   -   Feb 18, 2019

    CANNED TOMATOES: YOUR MOST PRESSING QUESTIONS, ANSWERED

    Almost everything you need to know about canned tomatoes, the workhorse pantry staple.

    Tomatoes, recipes
  • By Bon Appétit   -   Feb 17, 2019

    CHICKEN AND RICE SOUP WITH GARLICKY CHILE OIL

    This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

    Soup, Rice, Chicken
  • By Bon Appétit   -   Feb 15, 2019

    I TRIED A TECHNICAL CHALLENGE FROM THE GREAT BRITISH BAKING SHOW

    I tried baking Le Gâteau Vert from the Great British Baking Show. This is the story of my trials and tribulations.

    culture
  • By Bon Appétit   -   Feb 15, 2019

    THESE QUICK-PICKLED CUCUMBERS FINALLY SOLD ME ON PICKLES

    I was just never a pickle person. But these spicy, slightly sweet quick-pickled cucumbers changed all that.

    basically
  • By Bon Appétit   -   Feb 15, 2019

    A BUTTERNUT SQUASH RECIPE FOR THE WORST WINTER DAYS

    The cold is getting me down, but this hot, melty baked squash is lifting me up.

    healthyish, home cooking
  • By Bon Appétit   -   Feb 15, 2019

    HOW TO DRINK YERBA MATE LIKE A PRO

    How to drink yerba mate? The owners of Porteñas, a new cafe in Brooklyn, show us how to drink from a gourd like a porteña.

    Mate, healthyish, trends
  • By Bon Appétit   -   Feb 14, 2019

    CHORIZO & CHICKPEA BRAISED CHICKEN THIGHS

    The bonus of braising chicken in stock is a delicious, flavorful pan sauce. Sherry vinegar adds complexity to the dish, but if you...

    Wine, Chicken, Red Wine, Sauce, Vinegar
  • By Bon Appétit   -   Feb 14, 2019

    CHEESY BUTTERNUT SQUASH AND KALE BREAKFAST BAKE

    Creamy mushroom soup adds tons of flavor to this egg bake with just 1 ingredient. The strata can be prepared up to a night in advance...

    Soup, Mushrooms, Egg
  • By Bon Appétit   -   Feb 14, 2019

    CREAMY WHITE PIZZA WITH SQUASH AND SOPRESSATA

    Buy the dough from your local grocery store or try asking at your favorite pizzeria, often they will sell the dough to you.

    Pizza
  • By Bon Appétit   -   Feb 14, 2019

    TOMATO-CURRY CHICKEN

    A cross between chicken tikka masala and chicken makhani .

    Tomatoes, Chicken
  • By Bon Appétit   -   Feb 14, 2019

    DASHI-STEAMED EGG CUSTARD

    This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese...

    Egg, Restaurant, Cook
  • By Bon Appétit   -   Feb 14, 2019

    CRUNCHY GOCHUJANG FENNEL

    Fennel gets a whole new look when quickly blanched then dressed in a spicy-sweet gochujang sauce. Serve this simple Korean banchan...

    Meal, Fennel, Wine, Cook, Red Wine, Vegetable, Rice, Sauce, Vegetables
  • By Bon Appétit   -   Feb 14, 2019

    QUICK-COOKED KALE

    This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss...

    Cook
  • By Bon Appétit   -   Feb 14, 2019

    CULTURED GURU SAUERKRAUT MAKES ME TRULY EXCITED TO DROWN MY GUT IN PROBIOTICS

    Lots of sauerkraut brands exist but this one is made by a microbiologist. It crunches like fresh cabbage and packs in probiotic microbes...

    healthyish, obsession
  • By Bon Appétit   -   Feb 14, 2019

    YOU ONLY GET ONE COMING-OF-AGE MEAL. MINE WAS A MEATBALL SUB

    The first time I was permitted to stay home alone, it was just me, basketball, and the best dinner ever.

    Meal, Dinner, culture