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Maryam Ahmed, a Napa-based entrepreneur, is the CEO of Maryam + Company. A certified B Corporation, Maryam + Company translates vision and strategy into experience, often by focusing on food, wine and place. She explains why local hospitality businesses need to champion their regional wines. In another region, I had been taken to the “fanciest” restaurant in town, but they didn’t serve wines from local producers. Wine producers, tourism boards and hospitality operators share responsibility for the success of a region. There’s a disconnect between the U.S. and Europe. Why aren’t these businesses representing the best of their own home turf? One answer lies in the structure of wine industry. The market is dominated by large distributors, who are built for scale and not for specificity. They offer one-stop ordering, reliable inventory, and wines with built-in name recognition or special pricing-tools that make a buyer’s job easier and less risky but ultimately remove a sense of place from a local establishment.Smaller local producers often operate in spite of that infrastructure, but they aren’t exempt from the work of participating in it. Small production, low visibility, and self-distribution can all play a part. Without intentional efforts to build demand and relationships their wines can be just as absent from local list. So, revenue wins over region. Convenience is more important than community. The beverage industry is a complex, multi-layered system that moves according to demand. This puts the power in the drinker’s hands. What you order, how much you spend, and the questions you ask all influence what appears on a menu. Wine lovers and wine professionals alike can benefit from this list. You may choose based upon familiarity or convenience, not on curiosity or location. But when those patterns become the norm, they reinforce a structure that leaves local winemakers-especially small, independent, or BIPOC businesses on the sidelines in their own backyard.That’s a structural failure. When restaurants and hotels ignore local wine, the money leaves the community. It bypasses the vineyard team, the cellar crew, and the small business owner who is trying to pay fair wage. It weakens regional economies and bypasses local tax bases. Reinvesting in local businesses, at a time when federal assistance is becoming increasingly unreliable, and states are left to their own devices, is not a noble act. It’s a shared obligation. Without this reinvestment the places that we love to visit may lose the very character that attracts people. I’m not suggesting every wine list must be exclusively local. Diversity is important, and thoughtful curation makes for good hospitality. When you’re in a wine-producing region and there isn’t a single local glass of wine available, it’s worth questioning. Where will you choose to eat or stay? Smaller, independently-owned businesses are often more flexible in sourcing locally. Your dollars will be more likely to circulate throughout a regional supply chain, rather than strengthening national ones. What do you expect from the places that you visit? Mission statements are now as common as menus. If a business makes a claim about its commitment to local farmers and producers, this value should be reflected in the glass.

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Zaynab developed over 100 recipes during her time in the Epicurious and Bon Appetit Test Kitchens. She’s most proud, however, of these Chewy Dark Chocolate and Date Cookies, which are spiked with olive and tahini. She says they “flip the traditional chocolate chip cookie on its head, but in a good way.” Issa is an expert in food media. She runs a successful Substack, where she posts carefully tested recipes, travel suggestions, and essays. She makes viral videos, including this banana cream latte that will make you swoon. She published Third Culture Cooking last year (which made our list of the best cookbooks for spring 2025). Her work has appeared on Buzzfeed, Food52 and The New York Times. She’s also been featured in Bon Appetit and Epicurious. How about these Ultra Fluffy Pumpkin Pancakes. Issa told me that this recipe was her Achilles’ heel when I spoke with her. “Pancakes can be difficult to make, as they require a tender crumb and a crisp outside. She said that adding the extra liquid from canned pumpkin to the mix was a challenge. After lots of trial-and-error, I knew I had it right when Andy Baraghani brought the pancakes to his station for lunch. We would do the exact same thing!

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It’s easy to upgrade your kitchen tools by swapping out the plastic handles and mystery materials. Our top nontoxic picksThe best overall nontoxic utensil: GIR Ultimate UtensilSetA beautiful wooden set Jonathan’s Spoons EssentialsA fantastic full metal set All-Clad Pro Stainless Steel Kitchen UtensilSetChoosing a material is more difficult. You’ll find a variety of materials in any kitchen store, including wood, silicone and stainless steel. Each material has its supporters and its limitations. Each has its advocates and limitations. It is also nonreactive and won’t react with acidic ingredients such as tomato sauce or citrus, like some metals. It’s dishwasher-safe, nonporous, and won’t crack with repeated washing. It won’t scratch enameled cast-iron. It can feel a little grippy and drag-heavy, compared to, say, a thin fish spatula. Some silicone utensils also pick up odors with time. I’ve had silicone spatulas for months that smelled like dish soap. You may also find that silicone is not very effective for scraping a pan, especially if you want to add flavor by blending fond into a sauce. A wooden spoon would be a good option for this situation. But for the vast majority of everyday cooking tasks–stirring, folding, sauteing, serving–high-quality silicone outperforms the competition on the merits that matter most.Why five pieces?The same logic that makes a 7-piece cookware set a better starting point than a 15-piece one applies here: More isn’t always better, and the average home cook will reach for the same handful of tools repeatedly. A five-piece silicone set that is well-designed will include a large spoon for stirring sauces and soups and for serving. It may also include a slotted spatula for draining and serving, a flexible spatula for pancakes, eggs, and fish, a solid spatula for heavier tasks such as flipping burgers and moving proteins, and a ladle and tongs depending on the type of cooking you do. Not every set is broken down in this way, and that’s okay. A three-piece tool set that includes your everyday tools is better than a five-piece kit with two pieces you’ll never use. The best nontoxic utensil sets are GIR Ultimate Utensil,GirUltimate Utensil,$70 on AmazonGIR (Get it Right) makes the best silicone utensils. Its tools are made of 100% platinum silicone which, among other things is a method to keep odors away from the utensils. This makes them more durable and heat-safe than other sets. This is more important than you might think: Many budget silicone utensils have a nylon or fiberglass core to provide rigidity. However, this can cause problems if the silicone outer coating ever cracks or peels. What you see is exactly what you get with GIR.

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Skip It The Whether you’re looking for easy weeknight upgrades or ways to use up an almost-empty container, these recipes make Greek yogurt a true pantry workhorse, not just a breakfast staple.Jump aheadBreakfast and brunch recipes with Greek yogurtDesserts with Greek yogurtGreek yogurt sauces and dipsMain dishes that feature Greek yogurtSalads and sides with Greek yogurtRead more: What Is Greek Yogurt -This Is the Only Difference Between Greek Yogurt and Regular YogurtThey’re basically exactly the same, except for this one important difference.Read more: The Best Greek Yogurt, According to Our Taste Test -The Best Greek Yogurt, According to Our Taste TestFrom mellow to tangy, here are Greek yogurts (and skyrs) that stood out.Photograph by Isa Zapata, Prop Styling by Dayna Seman, Food Styling by Jesse Szewczyk2/29Creamy-Dreamy Strawberry-Banana SmoothieThis Greek yogurt smoothie uses fresh–not frozen–fruit for an extra-creamy texture that drinks less like a milkshake and more like strawberry milk.Photograph by Scott Semler, Food Styling by Drew Aichele, Prop Styling by Maggie DiMarco3/29Turkish-Style Eggs and TomatoesGarlicky Greek yogurt anchors this savory brunch dish inspired by cilbir, topped with fried eggs, spiced butter, and peak-season tomatoes.Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon4/29BA’s Best Banana BreadThis banana bread recipe uses Greek yogurt for extra moisture, tenderness, and subtle tang. Want Left Leftover yogurt dressing is great with roasted veggies (sweet potatoes, carrots)–reason enough to make a double batch.Photograph by Isa Zapata, food styling by Thu Buser, prop styling Maggie DiMarco6/29Garden WeddingThis brunch-ready cocktail combines gin, peaches, basil, and seltzer with a spoonful of Greek yogurt for a subtly creamy, lightly fizzy finish.Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling Christine Keely7/29Chocolate-Date Bran Muffins”This will be my third time making these,” reports one satisfied BA reader. “They dry out after day two, but still [taste] great [crumbled over] yogurt.” New way to eat muffins, unlocked.Photo by Chelsea Kyle, Food Styling by Drew Aichele, Prop Styling by Beatrice Chastka8/29Frozen Greek Yogurt Blackout PieGreek yogurt adds richness and tang to both the chocolate filling and the whipped topping in this frozen no-bake dessert recipe.Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Beth Pakradooni9/29Mango-Yogurt MousseInspired by the sweet-tart flavors of mango lassi, this sublimely creamy Greek yogurt mousse hits all the right spots.Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Marina Bevilacqua10/29Blueberry Fool With Toasted CoconutThis simple dessert creates a light, tangy Greek yogurt base that’s lightened with whipped cream and studded with berries.Photo by Emma Fishman11/29ShrikhandThis impossibly easy traditional Indian pudding consists of strained Greek yogurt with saffron, cardamom, and sugar. (Yes, that’s it. )Michael Graydon & Nikole Herriott12/29Maraschino Cherry ParfaitsThis dessert combines Greek yogurt and sour cream for a tangy, lush base, then layers in stewed cherries and meringue cookies for a nostalgic finish.Photograph by Scott Semler, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh13/29Mango-Sumac Yogurt SemifreddoFrozen yogurt just got an upgrade. This Swapping the ingredient out for Greek yogurt gives this version a tangier flavor and lighter, more mousse-like texture.Photograph by Elliott Jerome Brown Jr., Food Styling by Emilie Fosnocht, Prop Styling by Christine Keely15/29Matcha-Berry Frozen YogurtA blender-friendly frozen Greek yogurt recipe that delivers a naturally tangy, creamy frozen dessert perfect for summer snacking.Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski16/29All Day Every Day SauceIf you’re a meal prep kind of person, we suggest working this simple sauce of Greek yogurt, fresh lemon juice, and salt into your routine. It If you’re having it as part of a feast, note that it can be made one day ahead and stored in the refrigerator.Photographs by Elliott Jerome Brown Jr. & Travis Rainey, Prop Styling by Emma Ringness, Food Styling by Kaitlin Wayne18/29Smoky Lamb With Spiced YogurtPhotograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley19/29Creamy Coconut Curry MeatballsBlending Greek yogurt into meatballs keeps them tender and juicy, while finishing the sauce with another dollop adds a subtle, cooling tang to the spicy curry.Photograph by Isa Zapata, Prop Styling by Emma Ringness, Food Styling by Liberty Fennell20/29Spinach Pilaf PieThis savory pie hides Greek yogurt in both dough and sauce, adding moisture, tang, and richness to a greens-packed filling.Photograph by Yudi Ela, food styling by Susie Theodorou, prop styling by Aneta Florczyk21/29Yogurt-Marinated Mushrooms With FlatbreadA Greek yogurt marinade tenderizes mushrooms in this grill-friendly recipe, creating caramelized edges and a tangy coating.Photo by Yudi Ela, food styling by Susie Theodorou, prop styling by Sophie Strangio22/29Yogurt-Marinated Chicken With BoraniA classic cooking-with-Greek-yogurt recipe where yogurt tenderizes chicken while also becoming a creamy, herbaceous sauce for serving.Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson23/29Grilled Salmon Steaks With Cilantro-and-Garlic Yogurt SauceThis spicy, herby Greek yogurt sauce will work with virtually any protein: shrimp, black bass or snapper fillets, chicken, lamb chops, or even tofu.24/29Three-Pea Chicken SaladThis chicken salad swaps mayonnaise for Greek yogurt, creating a lighter, tangier version that’s still creamy and satisfying.Photographs by Elliott Jerome Brown Jr. & Travis Rainey, Prop Styling by Emma Ringness, Food Styling by Kaitlin Wayne25/29Chickpea Tachin With Herb SaladGreek yogurt enriches the rice mixture in this crispy-bottomed tachin, helping create a golden crust while keeping the interior tender and fragrant.Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Allison Ritchie26/29Wedge Salad With Toasted Sesame-Seaweed RanchWe love this mixture of mayonnaise, Greek yogurt, chives, lemon juice, and toasted nori. The Both can be considered a yogurt dip or salad dressing.Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christine Keely27/29Tandoori-Style Roasted CauliflowerCoat cauliflower in a spiced yogurt marinade with garlic and ginger, then roast until tender, caramelized, and deeply flavorful. Serve as a side dish with grilled meats or make it the star of lunch in a hummus bowl.Peden & Munk28/29Aloo ChaatWhole-milk Greek yogurt that’s been sweetened with a pinch of sugar is just one of three sauces drizzled atop this flavor bomb of an Indian street-style snack.Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Alexandra Massillon29/29Beet-Salmon Salad With Horseradish YogurtMix Greek yogurt with garlic, horseradish, and extra-virgin olive oil for a sharp, creamy sauce for endive, seared salmon, and roasted beets with dill.Before joining the SEO team at Bon Appetit and Epicurious, Zoe spent 3 years working full-time in pastry. She As

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Skip to main contentCookingPhotograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie StrangioPut down the scented candle. Turn Your You What These Some These These This Load it up with herbs and smoked salmon right before serving.Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Beth Pakradooni3/37Crispy Mushroom Toast With RicottaGolden, deeply savory mushrooms piled onto creamy ricotta and good bread make this simple toast feel substantial enough to anchor your brunch spread.Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio4/37Simplest RostiA giant, crispy potato pancake with eggs baked right on top means no flipping and less stress–just a golden, crowd-pleasing centerpiece.5/37Lamb and Feta FrittataSure, frittatas are great for using up leftovers (case in point: the Use-It-Up Frittata), but this version goes all out with savory lamb, briny feta, and herbs that make it feel occasion-worthy.Photograph by Travis Rainey, Prop Styling by Alexandra Massillon, Food Styling by Luciana Lamboy6/37Tuna Nicoise SaladThis classic French salad brings bright, briny flavors and plenty of texture to the table–and comes together with minimal effort, which is key for a relaxed morning.Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin7/37Curried Chickpeas and Baked EggsCanned chickpeas simmered in a punchy green curry sauce make a flavorful base for baked eggs. Serve This This With make-ahead elements (like perfect poached eggs) and a hollandaise that holds, this version keeps things surprisingly manageable.Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh12/37Shrimp and Grits With Fennel PotlikkerThis is a bit of a weekend project, but one that pays off in a big way. Start The Alex ( This one’s buttery, bacon-y, and custardy with a rich crust.Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Sean Dooley14/37Sheet-Pan Merguez Hash With Fried EggsThis hands-off hash relies on the oven rather than the stovetop, letting spiced sausage and vegetables roast while you focus on everything else.Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua15/37Crispy, Crunchy Chicken and WafflesButtermilk-brined fried chicken meets tender waffles and maple syrup in this over-the-top brunch classic. Photo Assemble it ahead of time, then bake until the center is custardy and the top is crisp.Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Marina Bevilacqua17/37Extra-Fluffy Cinnamon Rolls With Cream Cheese FrostingThe secret to these ultra-plush cinnamon rolls is tangzhong, a simple technique that keeps them soft and tender long after baking. Photo Serve it like a cake and let Mom decide whether she’s sharing.Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio19/37Granola SconesCrunchy, lightly sweet, and packed with texture, these scones split the difference between breakfast pastry and something a little more unexpected.Photo by Emma Fishman, Food styling by Pearl Jones20/37Double-Crumb Crumb CakeIf the best part of crumb cake is the topping, this recipe gets it right by doubling down on those buttery, cinnamon-sugar crumbs.Photograph by Isa Zapata. Food Keep them warm in the oven so everyone can eat together.Alex Lau22/37Gluten-Free Chocolate Buckwheat WafflesBuckwheat and cocoa give these waffles a rich, nutty flavor, while still delivering crisp edges and a tender interior.Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Stephanie De Luca23/37Brown-Butter Banana Nut MuffinsBrown butter adds a nutty depth to these tender muffins, while bananas keep things moist. Add chocolate chips if you want to lean dessert.Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Christina Allen24/37Strawberry Shortcake RollEnd your Mother’s Day brunch party with a dessert that feels celebratory but light, like this soft sponge rolled with whipped cream and fresh strawberriesPhotograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Christina Allen25/37Earl Grey-Chocolate Cupcakes With Blackberry FrostingFragrant tea, rich chocolate, and naturally vibrant blackberry frosting make these cupcakes feel just fancy enough for the occasion without being fussy.Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio26/37Ricotta Cornmeal Pound CakeRicotta (or full-fat cottage cheese) keeps this cake tender and rich, while cornmeal adds subtle texture. It’s not too sweet, making it perfect alongside coffee.Photo by Laura Murray27/37BA’s Best Strawberry Rhubarb PieSweet strawberries and tart rhubarb come together in a flaky crust that feels perfectly timed for spring celebrations like Mother’s Day.Photograph by Shawn Michael Jones, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca28/37Hot-and-Sour Fruit SaladSweet ripe fruit tossed with lime, fish sauce, chiles, and a little sugar might feel a little unexpected on your Mother’s Day brunch table–but that’s exactly why it works.Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Christina Allen29/37Extra-Creamy Deviled EggsBlending whole hard-boiled eggs into the filling makes these deviled eggs especially smooth and rich, a small trick that delivers big results.Photograph by Elliott Jerome Brown Jr., Prop styling by Sean Dooley, Food Styling by Emilie Fosnocht30/37Smashed Asparagus SaladLightly crushing raw asparagus helps tenderize it, turning a simple ingredient into a surprisingly satisfying and very spring-forward side dish that tastes great alongside a simple French omelet.Photograph by Doaa Elkady, Food Styling by Pearl Jones, Prop Styling by Gozde Eker31/37Grapefruit CrudoThis bright, slightly bitter salad pairs citrus with creamy avocado, crunchy nuts, and a little heat for a refreshing counterpoint to richer dishes.Laura Murray32/37Pea and Prosciutto SaladSweet peas, salty prosciutto, and peppery greens come together in a dish that looks beautiful and tastes like peak spring.Photo by Gentl and Hyers, food Styling by Susie Theodorou, prop Styling by Nina Lalli33/37Fresh Fruit With Cheese and Peppery NutsA fruit platter gets a savory upgrade with salty cheese, crunchy nuts, and a little pepper, making it feel more composed and intentional.Photo by Travis Rainey, Prop styling by Christine Keely, Food styling by Rebecca Jurkevich34/37Hugo SpritzA lighter, more floral take on the classic spritz, made with prosecco, elderflower liqueur, fresh mint, and lime. Easy to drink, even easier to refill.Photograph by Isa Zapata, Food Styling by Eliza Mozer35/37Banana-Blueberry Smoothie With TahiniThis isn’t your average smoothie. Frozen blueberries and banana keep things familiar, while tahini adds nutty richness and just enough depth to feel brunch-worthy.Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.36/37Citrus SlushyThis icy, citrus-forward cocktail comes together quickly in a blender and is best served outside if the weather cooperates.Photograph by Rana Duzyol, food styling by Pearl Jones, prop styling by Beth Pakradooni37/37Strawberry-Ginger LimeadeFresh strawberries, lime juice, and a little ginger make this drink a refreshing way to balance a rich Mother’s Day brunch spread.Joe joined the Bon Appetit team in 2022 after climbing the editorial ranks for a few years at Conde Nast’s other food publication, Epicurious. As Look She As someone who learned how to cook … Read MoreExplore Bon AppetitHolidaysBrunchSpringEntertaining