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Blueberry recipes are so quintessential to summer we’re considering petitioning for a seasonal name change: winter, spring, blueberries, fall. It really rolls off the tongue! No shade to those frozen lil’ guys—honestly, our test kitchen actually loves bagged bloobs—but when farmers’ markets are overflowing with the plump, stain-your-fingers kind, now’s the time to go fresh.
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Uncover pan and pour in another ¼ cup water. Stir, re-cover, and cook 7 minutes (eggplant should be soft enough to mash easily). Uncover and mash eggplant with a fork. Mix in garlic, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. (or more) Tabasco or other spicy hot sauce and
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Every week, Bon Appetit associate editor Christina Chaey writes about what she’s cooking right now. Pro tip: If you sign up for the newsletter, you’ll get the scoop before everyone else. Dear Healthyish friends, I miss restaurants in general, but I especially miss restaurant pizza: beautifully puffy, too hot to eat immediately, with big, charred
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Meanwhile, make the sauce. Purée tomatoes, tomato paste (if using), salt, anchovies (if using), garlic, and 2 tsp. oil in a food processor, blender, or a medium bowl with an immersion blender. It should look smooth and lighter in color. Season sauce with pepper. If sauce tastes super acidic, stir in sugar. (If using tomato
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Every week, Bon Appetit associate editor Christina Chaey writes about what she’s cooking right now. Pro tip: If you sign up for the newsletter, you’ll get the scoop before everyone else. Dear Healthyish friends, A typical morning for me starts with no fewer than four beverages: a big bottle of water after a swampy early-morning
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It seemed like these companies had it all figured out over there in California. So I left my fleece-lined overalls in a heap on the floor, got on a plane, and set off to explore the great indoors of meat disruption—and taste the burgers they say will save the world. I arrive at Beyond Meat’s
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Every week, Bon Appetit associate editor Christina Chaey writes about what she’s cooking right now. Pro tip: If you sign up for the newsletter, you’ll get the scoop before everyone else. Dear Healthyish friends, After weeks of feeling like every routine I’d established in my life had been completely upended, I’m slowly starting to once
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Peel one 2″ piece ginger (a spoon makes this easy work). Using a Microplane, finely grate ginger into the bowl of a stand mixer, or a large bowl if using a hand mixer. (Try to avoid adding any of the really stringy bits and compost those.) Add ⅔ cup (133 g) granulated sugar. If using
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Do you even need a recipe to find something to do with an egg? No, not really, but why limit yourself? With these egg recipes, you’ve got eggs prepared every way you can possibly imagine. That means baked with coconut milk and cilantro! Fried on top of fried black rice! Poached with shrimp and grits!
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Pour water into a medium saucepan to come 1½” up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you’ve got one). Set over saucepan (bowl should not touch water)
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To many, instant noodles are budget food, the backup pantry item that steps up when you are short on money, time, or both. But to me, instant noodles also represent indulgence, pleasure, and thrill. The ritual of instant noodles runs deep in my veins. Growing up in a Cantonese household, instant noodles were a daily
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At bonappetit.com, we cover the intersection of food and culture in America. If that sounds broad, it’s because it’s meant to! To us, food is about everything and everything is about food. And we’re always on the lookout for stories about what cooking, eating, and dining out can show us about the rest of our
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Healthyish wants to redefine what a site about healthy food and wellness can be. In addition to our recipes and quarterly editorial packages (like The Feel Good Food Plan and The Healthyish Guide to Being Alone), we aim to publish conversational, passionate articles that cover the many intersections of food, wellness, and culture today. Healthyish
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Name another vegetable that’s as refreshing as a cucumber. Okay, fine it’s actually a fruit, but there are so many cucumber recipes to love in the world, that this extremely versatile piece of produce transcends categories. (We’re look at you cucumber popsicles.) With peak summer upon us, cukes are more plentiful than ever, and there’s
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On the first page of her book Vibration Cooking: or, The Travel Notes of a Geechee Girl, anthropologist, griot, and food writer Vertamae Smart-Grosvenor writes, “In reading lots and lots of cookbooks written by white folks […] there is no reference to black people’s contributions to the culinary arts. White folks act like they invented
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Sun’s out, cooks out. Well, summer sure has arrived, and June’s most popular recipes reflect our collective excitement for the return to warmer weather and the chance to get back outside—whether that means standing at the grill with your favorite gear, laying back at a picnic, or keeping a cool beverage on hand when you
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