Food & Drinks

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

This silky asparagus soup recipe is a spring classic worth revisiting. First printed in our March 2006 issue, the soup…

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny…

If spring had a flavor, it would taste like peas: sweet, snappy, and just grassy enough to remind you that…

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

Step 1 Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt…

Step 1 Place a rack in middle of oven; preheat to 350°. Place 1 large egg, 3 garlic cloves, finely…

Step 1 Cook 4 oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon), cut into ½” pieces, in a dry…

Hot honey from a squeeze bottle is good (just ask pizza), but a homegrown version splashed with bright vinegar is…

Utica greens is a classic Italian American dish that goes by that name everywhere except Utica itself. Said to originate…