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

My Taco Education

Home • Recipes, Essential Goods, and Test Kitchen Know-How

Fish Sauce

Family Meal • A warming pork curry, spicy katsu sandwiches, and more recipes we’re loving this month

117 Words on… • The Spritz You Should Know by Heart

A Very Persuasive Pasta • Alison Roman couldn’t find a baked pasta she liked. So she made one she did

Washington, D.C. • …where Black-owned restaurants are thriving

Collards and Cumin • Chef Meherwan Irani connects his Indian heritage with his Southern home

From New Jersey to the Philippines • Our slightly obsessive picks for this month’s finest things to eat, drink, and buy

All! The! Layers! • At Grand Opening, a pastry pop-up inside Mister Jiu’s in San Francisco, chef Melissa Chou puts a California spin on the classic Chinese sponge cake

GQ BEST STUFF

Someday Is for Lovers • Locally sewn pillows made from reclaimed fabrics sit next to perfectly patinated French pots at Richmond, Virginia’s Someday. Owner Audie McDougall shares her favorite wares

TACO * NATION • Whether wrapped in corn or flour, stuffed with crackly carnitas or crispy fried fish, made in Austin or Baltimore, one thing is clear: There’s never been a better time to eat tacos in the USA

Big Taco Moments in the USA

IT ALL STARTS WITH A TORTILLA

THE TORTILLAS THAT BIND • From her grandfather, author Sandra Cisneros inherited a distrust of authority, a deep hunger for home, and…his famous peanut butter tacos

CHOOSE YOUR OWN SALSA ADVENTURE • No taco is complete without a stop at the salsa bar, and we’re always down with the classics: mild-yet-smoky salsa molcajeteada, deceptively spicy jalapeño verde. But why stop there? You can make a salsa out of just about anything—as long as you get the ratios right. Use this handy formula to select by the seasons, the flavors, or just whatever you have hanging out in the back of your fridge. The possibilities are infinite.

GOING DUTCH • Weeknight pasta? A DUTCH OVEN CAN DO THAT. One-pot gingery chicken and rice? A DUTCH OVEN CAN DO THAT, TOO. Make the most of this kitchen MVP with an arsenal of recipes that show off its do-it-all versatility

ALTERNATIVE FOOD PYRAMIDS • THE USDA DIDN’T HIRE CARTOONIST LIANA FINCK TO REIMAGINE ITS NUTRITIONAL GUIDELINES. BUT WE DID

NEEDS MORE ACID • It’s a piece of advice you’re likely to hear in any restaurant kitchen, and it really ought to apply at home too. Making TART, TANGY INGREDIENTS the star is one of the simplest (and most delicious) ways to brighten up your cooking

Crispy, Inc. • Why are we so drawn to the snap of a potato chip or the crackle of fried chicken? Biology, psychology, and an incredible amount of engineering

How to Do Your Dishes Like a Neat Freak • With great power (cooking!) comes great responsibility (…cleaning)

sourcebook

Is It Ever Okay…to Bring 11 Items to the 10 Items or Less Aisle? • Solicited advice from Alex Beggs on how to behave at the grocery store