Food & Drinks

Making caramelized onions is an art, not a science—but this recipe gives you a reliable roadmap. Slowly cooking sliced yellow…

For roasted sweet potatoes with deeply browned edges and creamy centers, it’s actually okay to embrace a little crowding. These…

HED: Welcome to Open Tab, a weekly roundup of the news, gossip, and stories that have stayed open in my…

Garlic confit transforms pungent raw cloves into a sweet, tender, jammy condiment by cooking them slowly in a bath of…

In the latest issue of Bon Appétit magazine, we’re soaking up every drop of summer. That means maximizing time outside…

It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that…

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Welcome to Open Tab, a weekly roundup of the news, gossip, and stories that have stayed open in my tabs…

Step 1 Place a kitchen towel in a large bowl or on a large cutting board. Grate 2 lb. zucchini…

It’s not every day that we New Yorkers get to experience barbecue straight from two of Texas’ brightest stars right…