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

Feeling Energized

Family Meal • The only roast chicken breast method you need, plus more spring recipes to cook right now

A short and sweet guide to the vast world of: Honey

Better Spirits • Hard alcohol is, well, hard on the planet, but these brands are making strides

Breaking Fast • At Atlanta Halal Meat & Food, father-son duo Ahmed and Farhan Momin serve this iftar box, a carryout meal to break the daily Ramadan fast, full of favorites from their restaurant and family

Reduce, Reuse, Rejigger • Chef Rob Rubba is reimagining takeout at Oyster Oyster in Washington, D.C., with the environment in mind

Unrivaled for a Reason • Fruity and nutty, creamy and crisp, this Filipino sans rival (that’s “unrivaled” in French) from Elaine Townsend of Mochiko in Cincinnati is also the most beautiful dessert you’ll make this year

Seedy Business • We asked five food industry folks for their go-to gardening tools

Coming of (Drinking) Age • Novelist Dawnie Walton reflects on the evolution of her cocktails—and herself

The New Energy-Efficient Kitchen • If you bought your kitchen appliance the last time low-waisted jeans were a thing, it might be time for an upgrade—for the sake of your electric bill and the planet. These new appliances require a lot less energy; they’re sleeker and more tricked out too

KITCHENS WITHOUT BORDERS • By 2050 an estimated 143 million people will be forced to leave their homes due to climate crises. I traveled to the Eastern Mediterranean, where millions of refugees have already been displaced by political strife, to understand what a markedly different future will look—and taste—like

Why We Waste & How to Stop • AMERICA, WE HAVE A FOOD WASTE PROBLEM. All those wilted scallions, forgotten leftovers, and expired milks add up. But there’s good news: We’re also working hard on solutions at every level, from policy changes that are proven to work to innovative companies curbing waste at the source to practical approaches you can apply in your own kitchen. We’ve got a deep dive on the state of food waste in America, a super-helpful guide to composting, delicious recipes that will inspire you to dig into your crisper drawer, and plenty more ways to start taking actionable steps today

What’s Soup Got to Do With It? • Laurie David, coauthor with Heather Reisman of the new book Imagine It! A Handbook for a Happier Planet, shares four tips to reduce waste at home

Recommended Reading

Eerything You Need to Know About Compo sting • (But Were Too Overwhelmed to Ask)

Mushy Avocados No More • When it comes to preserving your produce, Apeel has figured out a way to one-up Mother Nature

CRISPY, Crunchy, SAUCY, TASTY (OH, AND Vegan) • Chef JUSTIN LEE isn’t vegan (in fact, he used to work at a restaurant called Cannibal). But he’d like to build a better world for the next generation, which is why he devoted his Chinese-inspired New York restaurant FAT CHOY to making vegan food irresistible

THE LAND STEWARDS • For chef BRIAN YAZZIE and his team at GATHERINGS CAFE in Minneapolis, sustainability is a way of life, impacting the purveyors they support, the ingredients they work with, and the people they serve

Peeling Back the Layers • Almost everything you need to know (and nothing you don’t)

sourcebook

Barry Jenkins’s Dream Dinner Party • This Academy Award–winning writer, producer, and filmmaker throws down...