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

What I’m Loving • A few of the best things I ate, watched, and read last month

Table Talk

Pepper Party • A closer look at a spice that has so much more to offer than heat

Power Pasta • QUICK AND EASY WEEKNIGHT MEALS

BROCCOLINI AND WALNUT PESTO PASTA • Blending anchovies and cubes of Parmesan into pesto adds plenty of umami kick to this veggie-packed weeknight dinner.

GNOCCHI-LEEK SOUP WITH GREENS • Shelf-stable gnocchi makes this play on potato-leek soup a breeze to bring together. Parmesan rind and bright caramelized lemon are the keys to transforming store-bought vegetable broth into a rich, complex base.

SPINACH-ARTICHOKE-DIP PASTA • What’s better than everyone’s favorite oozy, creamy party dip? That very same dip transformed into your next quick meal. Frozen spinach and canned artichokes join forces with penne to live their best cheesy life. And if that isn’t enough, it all comes together in just one skillet—no separate pot needed to boil the pasta.

DOUBLE PEPPER DIAVOLO WITH SHRIMP • This riff on fra diavolo, a spicy favorite at red sauce joints everywhere, replaces the usual canned tomatoes with jarred roasted red peppers for a sauce that is smokier and sweeter than the classic.

BALSAMIC MUSHROOM AND SAUSAGE PASTA • Hot Italian sausage sings backup to a full pound of mushrooms and an entire red onion. Deglazing the pan with balsamic vinegar adds complexity, acidity, and a little sweetness to the sauce in one fell swoop.

Lucky Punch • This festive, fizzy, large-format lychee cocktail is ideal for ringing in Lunar New Year

What Fermentation Expert David Zilber Keeps in His Fridge • Scroll through David Zilber’s Instagram feed (@david_zilber) and you’ll get fashion inspo, cute pictures of his girlfriend and one-year-old son, tantalizing food photos, and microscopic images of what’s perhaps his favorite ingredient: bacteria. The Toronto-born chef and food scientist is endlessly fascinated by how microbes transform raw ingredients. His curiosities led him to Noma in Copenhagen, where he led the famed restaurant’s fermentation lab for four years and cowrote The Noma Guide to Fermentation before joining global bioscience company Chr. Hansen in 2020. Appropriately, the refrigerator in Zilber’s Copenhagen home is a mini lab of sorts. Next to the store-bought hot sauce and mayo, you’ll find yogurt made with traditional Bulgarian cultures, samples of his earliest professional fermentation experiments, and, always, a glass jar of homemade pickled jalapeños.

Winning Bites • These meaty, party-ready sandwiches are sure to have everyone cheering no matter who takes home the Super Bowl trophy

Fish in the Sea • I’d gone to the Aleutian Islands to search for bald eagles. I found something else entirely.

Table Talk

Tiny Treasures • Pastry chef Phoebe Ogawa’s artful expression of a centuries-old Japanese confectionery tradition

RECIPES FOR STAYING IN COZY SEASON • When the days are shorter and we have a free afternoon ahead of us, there’s no place we’d rather be than in the kitchen. Now is the time to be at the stove, sizzling aromatics for a braise or gently nudging onions toward their deepest, tastiest dark brown hue. This is our opportunity to give humble pantry ingredients the care and attention they deserve, coax big flavor out of stubborn winter produce, and allow time for heartier cuts of meat to simmer to delicious collapse. As home cooks, what more could we...