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.

Bon Appetit

Back to the Future

Family Meal • This month’s recipes are light yet satisfying: Think coconutmustard fish, mushroom-farro soup, and more

Gado-Gado Summer Rolls • For tight and neat rolls that are less prone to tearing as you wrap, soak the rice paper rounds until they’re just flexible, and don’t overfill them

Warm Chicken and Swiss Chard Salad • This is the elegant alter ego of the chicken salad you find in the deli case, with bursts of sweet dates, briny olives, and crunchy almond s

Brothy Coconut-Mustard Fish • This recipe is inspired by the simplicity of ilish bhapa, a Bengali dish that celebrates the prized fish hilsa, but you can use any firm whitefish here

Mushroom-Farro Soup • Multiple umami-packed ingredients (browned mushrooms, soy sauce, and a Parmesan rind) harmonize in this riff on mushroom-barley soup

Spring-Clean Your Body • Everyone knows the transition out of winter inspires a deep clean—here Ayurvedic chef Radhi Devlukia-Shetty shares six tips for adapting your eating habits as the season changes too

The Stroganoff Effect • As a kid all I wanted was to figure out what American meant. It took many years—and many meals—to realize that I already knew

You Can Take It With You • At Baltimore’s Good Neighbor, owners Shawn Chopra and Anne Morgan cultivate community with locally crafted housewares and creative café snacks to go

California Pizza Kitchen • Everything about Brandoni Pepperoni’s pizzas screams Los Angeles, from the farmers market ingredients to the West Coast hip-hop-inspired names. Case in point: chef Brandon Gray’s perennially popular Colors pie

A Cake for All Occasions • Whether it’s topping off Easter brunch or delighting as a midnight treat, Sarah Jampel’s strawberry-studded snacking cake never disappoints

Can Do! • Canned cocktails are everywhere, but are any of them good?

Grains of Wisdom • Rice can be so many things to so many people. For me, it’s a constant reminder of where I came from

1971 A Year That Changed Food Forever • Fifty years ago MCDONALD’S introduced the Quarter Pounder. A little shop called STARBUCKS opened in Seattle. FEDEX launched, making cross-country food shipments easy and fast. CHEZ PANISSE welcomed its first diners, igniting a national interest in local food. How did all this impact the way we eat today?

The Year in Food • We dove into the archives, flipped through moldy magazines, and watched way too many Hamburger Helper commercials to bring you a sampling of 1971’s biggest moments

WHAT EDNA LEWIS TAUGHT ME • In 1971 the iconic chef finished writing her first book, The Edna Lewis Cookbook. Here, friends and protégés reflect on her lasting impact

NIKKI GIOVANNI

A Movement, Still in Motion • The book Diet for a Small Planet was more than a hippie by-product. It was a revolution

MY SALAD, MYSELF • Fifty years after Chicago restaurant R.J. Grunts popularized the salad bar, we still ponder its deepest questions

TAPATÍO’S TRIUMPH • How a Mexican immigrant built a hot sauce empire against all odds

THE ENDURING INFLUENCE OF CHEZ PANISSE

FROM CROCK-POTS TO INSTANT POTS • A visual guide to the 1971 kitchen—and how it has transformed

A Giant Chop for Mankind • How Carl Sontheimer created the machine that turned home cooks into cuisinières

Until We’re All Fed • The Black Panthers’ Free Breakfast Program fed...