General Recipes

How I Became a Breakfast Person Through Travel

Editor in chief Jamila Robinson reflects on how breakfast becomes her favorite way to experience a new place.

Bon Appetit2h ago

How to Use Almond Extract (Without Overdoing It)

Just a few drops can transform a dish, but not always for the better.

Bon Appetit2h ago

Proteinmaxxing at an NYC Protein Slop Potluck

Perhaps the real macros were the friends we made along the way.

Bon Appetit3h ago

Chef Gabriela Cámara’s Home Kitchen Is as Vibrant as Contramar's Food

Check out her cookbook-filled shelves, favorite espresso machine, and go-to appliances for homemade salsa.

Bon Appetit8h ago

We're Going to Stop Trying to Make 'Allium' Happen

You’ll find a lot of alliums, but not the word “allium,” in our new spring recipes.

Bon Appetit23h ago

Best Strawberry Rhubarb Pie

Flaky crust, jammy filling, endless sweet-but-tangy flavor.

Bon Appetit23h ago

The Eight Best Gorditas in Mexico City

Gorditas are part of a centuries-long culinary history in Mexico. These are the spots celebrating the range and versatility of this well-loved antojito.

Bon Appetit1d ago

Kimchi Tuna Melts

Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.

Bon Appetit1d ago

Parchment Paper Salmon (Salmon en Papillote)

Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.

Bon Appetit1d ago

Lasagna Soup With Spinach and Sausage

This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.

Bon Appetit1d ago

Gingery Pork and Sugar Snap Pea Stir-Fry

Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.

Bon Appetit1d ago

Earl Grey–Chocolate Cupcakes With Blackberry Frosting

Tender, moist chocolate cupcakes stained with Earl Grey tea and topped with a brilliant magenta frosting made from fresh blackberries.

Bon Appetit1d ago

Once Overlooked, Eau de Vie Is More Exciting Than Ever

This expressive high-proof spirit is gaining traction with bartenders and drinkers alike

Bon Appetit2d ago

This Tape Dispenser (Yes, a Tape Dispenser) Made Me Love Meal Prep

Organizing for fun? Yeah, I do that now.

Bon Appetit2d ago

This Kenyan Safari Lodge Grows Over 80 Fruits and Vegetables On-Site

Come for the wildlife, stay for the hyper-fresh 5-star cuisine.

Bon Appetit3d ago

These Transportive Jellies Are So Much More Than Dessert

Thu Buser’s inventive jellies are portals into a maximalist, hyperreal world

Bon Appetit4d ago

7 Smart Ways Our Editors Use Up a Bag of Frozen Peas

Like spring carbonara and samosa-dillas.

Bon Appetit4d ago

The Best Electric Kettles, Tested By Experts (2026)

It’s time to stop heating water on the stove.

Bon Appetit5d ago

I Tested the Magnifique Multicooker for Weeks. Here's my Verdict

What a slow-cooker skeptic thinks after living with the Magnifique Claypot Multicooker

Bon Appetit5d ago

31 Kentucky Derby Food and Drink Recipes

Like a pimento cheese ball, caramel cake, sparkling mint juleps, and more Derby Day recipes to get your heart racing.

Bon Appetit5d ago

black bean confetti salad 2.0

I was in Paris * last week — no, I cannot believe I get to utter sentences like that so casually, either, pinch me — and it was really, truly, and surprisingly spring. The magnolia trees at the Jardin du Palais Royal supplied us with a lace curtain of fluttering pink shadows, the daffodi

Smitten KitchenMar 13

banana chocolate chip cake

Somehow, despite how impossible it seems (to me, a person who has neither aged nor matured a day), it’s been almost twenty years since I first told you about my family’s favorite coffee cake . It’s tall, plush, crisp with a flaky layer of cinnamon sugar on top, studded with a quilt

Smitten KitchenFeb 23

miso chicken and rice

How do you cook when your kitchen isn’t available for kitchen-ing? On a Sunday last April, I awoke at the crack of dawn jet-lagged from an (excellent) trip to Amsterdam* to an email from my apartment building that ConEd had found a gas leak in the main line to the building and had shut down se

Smitten KitchenFeb 10

simple crispy pan pizza

If you want a homemade pizza that requires no kneading, no special flour, or long wait time (because who among us has ever said “what I really crave is pizza that will be ready 1 to 3 days from now”), you should really, really be making more pan pizzas at home. You might even consider it

Smitten KitchenJan 20

winter cabbage salad with mandarins and cashews

I’ve craved this specific salad all month and finally caved. Read more »

Smitten KitchenDec 19

pumpkin basque cheesecake

It’s been 17 months since I first questioned whether anyone even needed another recipe for a basque cheesecake — the burnished, custardy and uncluttered kind that hails from San Sebastián, Spain — and concluded that in fact, I did. Read more »

Smitten KitchenNov 24

crunchy brown butter baked carrots

My strongest opinion on Thanksgiving sides is that whenever possible, they should come in a casserole dish (or its chic French cousin, a gratin). I don’t mean that your sides should be limited to things that swim in cream, cheese, butter, or a happy combination of all three — although on

Smitten KitchenNov 18

baked potatoes with crispy broccoli and bacon

Unless you’re living your life better than me (probably!), I bet it’s been way too long since you last had a baked potato for dinner — or, as they’re more charmingly called across the pond, “jacket potato.” And it’s a crime because they’re so cozy and

Smitten KitchenOct 30

brown butter snickerdoodles

Friends, it’s snickerdoodle season. If you didn’t know that snickerdoodles had a season, let me paint a picture for you: you’re coming inside on a blustery and colder-than-you’d-expected October day so you hadn’t dressed for it and you can’t wait to announce what

Smitten KitchenOct 21

spinach and ricotta gnudi

Although spinach gnudi — soft, pillowy cheese dumplings fried in browned butter and sage — are traditionally more of a spring or summer food, I’m here to make the argument we should eat them right now, in prime soup-and-sweater weather. Because did you hear the part about warm chee

Smitten KitchenOct 15