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.

From the Editor • Editor in chief Jamila Robinson shares what’s on her mind this month

Artists in Residence

Table Talk

Un Kebab, S’il Vous Plaît • Grilled meat wrapped in plush bread feeds hungry Parisians around the clock. Here, local writer Lindsey Tramuta highlights eight versions that reflect the city’s history of migration and creativity.

Dinner Is Served • Dig into satisfyingly fresh, produce-packed dinners like cauliflower chowder with buttery spiced crackers, tender shrimp and sugar snap pea pancakes, and more

Haute Tomato • Be it fashion or food, when it comes to tomatoes, we all have good taste

Style Points • Executive chef Angelo Sosa shares smart appliances that make his home kitchen run like a restaurant

SCALLION-SPECKLED RICE • One ingredient takes a plain pot of rice from good to glorious

The Accidental Dill Evangelist • I needed to feel human again after giving birth. An herby bean salad brought me back.

THE ‘IT’ RESTAURANT • Post Company’s meticulous design approach creates one-of-a-kind dining experiences

PORK AND CUCUMBER STIR-FRY • Since printing our first issue in 1956, Bon Appétit has published tens of thousands of recipes. It would take literal decades to cook them all. So our editors handpicked the 56 recipes you must make this year, from weeknight-ready meatballs to an instant-classic chocolate cake. You can find the entire collection on our website by scanning the QR code below, and we’ll be highlighting a staff favorite each month in print. Let’s cook!

Pintxo Possibilities • My friends and I reunited in the Basque Country to create new memories. An unexpected encounter linked me to my past.

BITE AT THE MUSEUM • A VISUAL FEAST OF SPRING RECIPES FROM THE BON APPÉTIT TEST KITCHEN INSPIRED BY WORKS OF ART FROM THE LAST 66 YEARS

COLOR THEORY • OUR WORLD IS AWASH IN COLOR, BUT CERTAIN HUES AFFECT OUR APPETITES IN INTRIGUING WAYS

Legacy of a New Cuisine • Marcus Samuelsson is one of the world’s most successful chefs. At his restaurant atop Ethiopia’s tallest building, he’s creating opportunity for the next generation of talent.

KNIFE, FORK, SWOON

A ROOTIN’ TOOTIN’ BOOT SCOOTIN’ RIDE THROUGH MARFA • MORE THAN AN ARTS HUB, THIS SMALL WEST TEXAS TOWN IS BIG ON PERSONALITY AND FLAVOR. LOCAL WRITER RACHEL MONROE AND HER NEIGHBORS SHARE THE BEST PIT STOPS FOR A MEMORABLE WEEKEND TRIP.

Last Call • A little something to sip on from Epicurious’s vast archives