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 ArticlesSpiced Brown Butter Tomatoes Original
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. When tomatoes are at their peak, they don’t need much to shine. While a little salt is enough to bring out their star qualities, why not up the ante with a spiced butter?
A Minimalist Tomato Side for Any Summer Meal Original
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. When tomatoes are at their peak—like right now—you gotta act fast. Tomato toast, panzanella, and gazpacho are obvious choices. But lately, I’ve been reaching for something even simpler: a glorious platter of sliced tomatoes drenched in spiced brown butter.
What’s a Fun Lunch I Can Make for My Book Club? Original
There are millions of recipes on the internet, but you still don’t know what to cook. Tell us about it! Dear Bon Appétit is an advice column where we answer your culinary conundrums with hand-picked recipes and well-seasoned advice. Submit a question here. I am in a book club wherein the participants provide a lavish luncheon at their homes, taking turns once a month. What can I prepare that will be a showstopper and can be made ahead? —Book Worm You had me at lavish luncheon.
The Best Store-Bought Corn Tortillas, According to Our Taste Test
The best corn tortillas should taste like corn. They should be soft and pliable after warming, sturdy enough to fold without cracking, and flavorful enough to complement whatever you fill them with. We prioritized tortillas with pronounced corn flavor, tender texture, and the complexity that comes from proper nixtamalization.
Listen to BA Bake Club’s Podcast on Tiny Tomato Galettes
This month, the Bake Club welcomes its first ever guest recipe developer, Test Kitchen Editor Rebecca Firkser, to discuss her recipe for the oh-so-cute Tiny Tomato Galettes.
9 No-Knead Bread Recipes Anyone Can Bake
There’s no denying that baking bread can be intimidating. We’ve watched enough episodes of The Great British Baking Show to know it’s painfully easy for a loaf to turn out too stodgy or too dry, its crumb structure too tight or too open, and contain a multitude of other defects that’d make Paul Hollywood weep. Luckily, no-knead bread recipes offer a much easier path to homemade bread.
The Best New Pizza in America is in San Francisco
On The Line | Season 1 | Episode 89 About Bon Appétit spends a day on the line at Jules Pizza in San Francisco with chef-owner Max Blachman-Gentile. From stretching dough and building the perfect New York-style crust with New Haven-inspired char, see how Jules creates some of the Bay Area's most talked-about pizzas.
Classic Mignonette Sauce Original
Classic mignonette is a simple French sauce made with vinegar, shallots, and black pepper, traditionally served with raw oysters. Its bright acidity balances the clean, briny flavor of the shellfish, making it one of the easiest—and most classic—accompaniments you can serve alongside a platter of freshly shucked oysters. This classic mignonette recipe keeps things simple with just three pantry ingredients: red wine vinegar, finely chopped shallots, and freshly ground black pepper.
The Best Wine Glasses for Everyday Drinking and Special Occasion Bottles Alike
Let’s get one thing straight: You don’t need cabinets filled with sparkling crystal to enjoy wine. I write about and review wine and I’ve sipped plenty out of coffee mugs and paper cups with zero regrets. But there are reasons why sommeliers, collectors, and people who use terms like tannic integration in casual conversation are obsessed with stemware (you do not need to be one of those people).
23 Olive Recipes for Easy Dinners, Party Snacks, and More
Whether you keep a jar of emergency Castelvetranos in the fridge, never skip a dirty martini at happy hour, or always have a bowl of marinated olives to snack on while making dinner, there’s an olive recipe below with your name on it. Whatever your favorite olive variety, the salty, briny little fruits (yep, fruits!) are the backbone of everything from quick pantry pastas to Mediterranean-inspired braises. They’re the punchy, savory kick in your favorite salads and party snacks.