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

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

Table Talk

The Spice Is Right • Doro wat, often regarded as Ethiopia’s national dish, is the pride of DC restaurants. Local writer Lenore T. Adkins highlights eight versions of the rich stew that are fit for royalty.

Dinner Is Served • Rethink your recipe routine with a warm sheet-pan salad featuring roasted feta and cauliflower; a quick pork soup bolstered with beans; crispy pierogies with beets; and more

INTRODUCING COOK WITH BON APPÉTIT!

ULTIMATE TUNA MELT • 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!

Just Add Water • A new generation of instant foods combines effortless preparation with sophisticated taste

Purée Power • For Tracy Malechek-Ezekiel, chef and co-owner of Birdie’s in Austin, offering a nutritious meal to her son requires a little creativity

The Future Is (Co)Fermented • If you love wine, fruit, or cider, these easy-drinking, sustainably made bottles are for you

HIGH SPEED • Your microwave is the key to a delicious dinner in T-minus 5 minutes

Burning Questions • The internet’s favorite Heat Miser on how Hot Ones changed the celeb interview for the better

Plant the Seed • Row 7 is taking on Big Produce, one crop at a time

LIVING IN THE FUTURE OF FOOD • ADVANCES IN TECHNOLOGY HAVE ALREADY CARRIED US AND OUR FOOD INTO A NEW AGE

Something In The Air • Want speedier cook times, juicier meat, and an unbeatable crispy texture? Turn to the air fryer. These showstopping recipes put this powerfully efficient appliance to use: chicken tikka that tastes like it’s been made in a tandoor, and potato-chip-topped fish with an audible crunch.

Lowcountry Roots, Remixed • In South Carolina, Black culinary entrepreneurs are using age-old techniques to sustain culture

FULL STEAM AHEAD • GENTLE, PRECISE, AND VERSATILE, STEAMING IS HAVING A MOMENT IN RESTAURANT KITCHENS—AND COULDN’T BE EASIER TO BRING HOME

HOT STUFF • Steaming is delightfully simple, and there are a lot of tools available to get the job done. Below, a guide to different options to suit every budget, kitchen, and level of steamy enthusiasm.

IT’S NOT MEAL PREP, IT’S A DINNER PARTY! • Host Your Way to a Week of Delicious Meals

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