[ad_1] 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...
[ad_1] 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...
[ad_1] 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...
[ad_1] 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...
[ad_1] 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...
[ad_1] 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...
[ad_1] 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...
[ad_1] 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...
[ad_1] 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...
[ad_1] 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...