Chorizo & Chickpea Braised Chicken Thighs Transport your guests to Spain with this flavor-packed stewed chicken recipe. Using Swanson Chicken Stock as your base, make a...
Last week, we pulled out our favorite vintage dishware, stuffed mushrooms, and celebrated our sixth BA Cookbook Club with The Silver Palate Cookbook. But, if we’re...
Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he’s...
Probably not so different from your Super Bowl knees-up on Sunday evening, except dry. With the emphasis on dry – as in, out of the wet,...
Chef Tunde Wey wants his diners to fall in love. On February 8 and 9 in Pittsburgh, just before Valentine’s Day, he’ll be setting the mood...
The Muslim community is reaching out to Quebecers. Montrealers are being given the chance to learn more about Islam through a series of activities planned in...
Finding substantial vegan dinner options shouldn’t feel like trying to hiking the Appalachian Trail or watch just one episode on Netflix. No one wants to subside...
Welcome to “Is It Ever Okay,” Bon Appétit’s etiquette column. Have a question? Email staff.bonappetit@gmail.com. When a waiter asks me if I have allergies, and I...
We’ll admit it: Most of the recipes in our arsenal of ultra-fast weeknight meals involve boiling water or zapping frozen dumplings in the microwave. But mixing...
Every Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault. It gets better:...
