Bon Appetit
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Bon Appétit is an American food and entertaining magazine published monthly. It was started as a bimonthly magazine in 1955 in Chicago. The magazine was acquired by M. Frank Jones in Kansas City, Missouri in 1965. Jones was owner, editor and publisher until 1970, when Bon Appétit was merged into the Pillsbury Company, who sold it to Knapp Communications, publishers of Architectural Digest, four years later. Condé Nast Publications, the current owners, purchased Knapp Communications in 1993. Its sister publication was Gourmet, before the latter was discontinued in October 2009. The magazine's headquarters, which had been in Los Angeles, CA, were moved to New York City in early 2011. Source
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Media Outlet details
| Scope | National, Consumer |
|---|---|
| Language | English |
| Country | United States of America |
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| Frequency | Monthly |
| Accepts contributed content | Yes |
Recent Articles
Search ArticlesFrench 75 Original
This crisp, citrusy French 75 cocktail combines gin, fresh lemon juice, and Champagne for a bubbly, festive drink that’s remarkably easy to make. It’s equally at home at a New Year’s Eve party, holiday brunch, or summer gathering. Shaking the gin and lemon juice with simple syrup and ice properly dilutes the cocktail and adds a delicate sweetness. Be sure to pop your Champagne into the fridge for at least 4 hours before assembling to keep everything cold.
‘Chicken Shop Date’ Ends a Legendary Run Original
Welcome to Open Tab, a weekly roundup of the news, gossip, and stories that have stayed open in my tabs all week. Last time we covered the restaurants using AI Foodslop images. Welcome back to Open Tab. Can you smell fall in the air? I cannot, but I want to make an apple pie so badly that I’m pretending I do. I’ve spent the week finding creative ways to dress up a rotisserie chicken, but I’ve found that nothing takes the place of a great sauce.
The Best Kids’ Lunch Boxes and Containers
Back to school means lots of things—back to routine, back to homework, and, for the parents out there, back to packing lunches. Perhaps as important as the backpack is the lunch box; unless your kids are only buying lunches, a lunch box is something they’ll use almost every day, so it better hold up to daily wear and tear. Beyond the lunch box, you also need to think about how your child will transport the food inside. Will you pack everything in baggies and toss those in the lunch box?
Saucy Pork Chops With Coconut Crisp
Preparation Step 1 Cook 1 bunch scallions, thinly sliced, one 2" piece ginger, peeled, cut into matchsticks, and 3 Tbsp. vegetable oil in a large cast-iron or other heavy skillet over medium heat, stirring often, until scallions and ginger are barely golden and wilted, 6–8 minutes. Add ½ cup unsweetened coconut flakes and cook, stirring often, until coconut is golden, about 5 minutes. Transfer to a medium bowl; reserve skillet. Stir 1 Tbsp. sugar, 1 tsp. garlic powder, and ½ tsp.
Zucchini Pasta and More Recipes We Cooked at Home This Week Original
It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, click here. September 4 It’s no secret that I love these tofu meatballs from BA alum Kendra Vaculin.
The Most-Saved Recipes on Bon Appétit This Week
What a range in our top recipes this week! We’re impressed. Readers are making the most of ground beef (sheet-pan meatballs, cheesy fried rice) and turning humble chicken into winner-winner dinners (in each chicken recipe below—there are four—the secret is the sauce). You’re also baking up a storm, from a savory babka to multiple pies. And even turning candy into a cocktail because, hey, cooking is supposed to be fun! Read on for the 20 most-saved recipes of the week.
The Best Silverware Sets, Whether Your Style Is Classic or Fancy, or Anything Else
Generally, when we review gear, we’re looking for top performers for tasks like blending, crisping, and cutting. But narrowing down the best silverware sets is far more subjective. Because unless it’s oddly shaped for artsy aesthetic purposes, most flatware does exactly what it’s supposed to do: transport food from a plate or bowl to your mouth. Ideally, it also comes out of the dishwasher unscathed.
I’m Done Pretending the Guest Is Always Right Original
Will Guidara had a mantra that he often shared with the team at Eleven Madison Park: “Their perception is our reality.” I remember hearing this trope uttered often in my restaurant days, where I spent over two decades working as a server in New York City hotspots like Babbo, Carbone, and The Grill. Try-hard managers always seemed to derive joy from reminding staff that no matter how great we thought we were, the quality of our service was always defined by the recipient.
Pommes Dauphine
Preparation Step 1 Place a rack in middle of oven; preheat to 350°. Sprinkle coarse salt over a rimmed baking sheet to cover (aim for a ¼"–½" thick layer). Nestle 1 lb. large Yukon Gold potatoes (2–3) into the salt and roast in oven until a knife pierces through flesh with little resistance, about 30 minutes. Step 2 Remove from oven and, working quickly so potatoes remain hot, peel with a paring knife and halve. Pass potatoes through food mill into a medium bowl; set aside. Step 3 Bring 4 Tbsp.
Pommes Purée
Preparation Step 1 Place 2 lb. 4 oz. large Yukon gold potatoes (5–7) in a large pot and pour in water to cover by about 2". Season generously with kosher salt and bring to a boil. Cook until potatoes are fork-tender, 20–25 minutes. Step 2 Meanwhile, heat 1 cup whole milk in a small saucepan over low heat and keep warm. Step 3 Drain potatoes. Working quickly so they remain hot, peel potatoes with a paring knife and cut into pieces.