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Berries and Cream Mille-Feuille

Berries and Cream Mille-Feuille

Step 1

Step 2

Meanwhile, beat 8 oz. cream cheese, room temperature, 1 Tbsp. vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ cups (165 g) powdered sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light, fluffy, and smooth, about 2 minutes. Scre down sides of bowl, reduce speed to low, and with motor running, slowly stream in 3 cups heavy cream. Beat, gradually increasing speed to medium-high, until medium-stiff peaks form and mixture is light and fluffy, about 2 minutes. Transfer cream mixture to a piping bag fitted with a large straight tip (or use a large resealable plastic bag with a corner cut off).

Step 3

Stir together zest and juice of 1 lemon and 1 cup strawberry jam in a small bowl.

Step 4

Place 1 sheet of pastry on a platter or clean baking sheet. Pipe a border of cream mixture around edges of pastry as desired. Spoon dollops of about half of jam mixture around, staying within border, and spread a little with an offset spatula (you won’t have enough jam to cover completely in an even layer, so no need to be that precise). Pipe a few dollops of cream mixture over jam and spread into an even layer (aim to have about half of cream mixture left). Scatter 1¼ lb. mixed fresh berries (such as strawberries, blueberries, raspberries, and/or blackberries) evenly over cream mixture. Spoon dollops of remaining jam mixture all over and gently spread as you can to create an even layer, then place second pastry sheet on top. Pipe a border of cream mixture around edges of pastry, then fill center with remaining cream mixture and spread into an even layer. Scatter remaining 1¼ lb. mixed fresh berries evenly over. Lightly dust berries with powdered sugar if desired.

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Food

25 Easy Weeknight Dinners for June

25 Easy Weeknight Dinners for June

June is when weeknight cooking starts to feel a little easier. The farmers market is overflowing, the grill is back in rotation, and dinner can often come together with little more than a pile of peak-season produce and a quick-cooking protein. Whether you’re looking for easy weeknight dinners to get through a busy workweek or simple summer meals to enjoy outside on a warm evening, these recipes have you covered.

This month’s collection leans into the flavors that define early summer. We added recipes built around corn, squash, tomatoes, fresh herbs, and seafood, while retiring some of the colder-weather dishes that made more sense earlier in the spring. You’ll find quick fish tacos, weeknight-friendly salmon recipes, hearty dinner salads, cold noodles for hot nights, and pasta dishes packed with seasonal produce. There are one-pot dinners, make-ahead favorites, and plenty of recipes that come together in 30 minutes or less. From grilled steak and smash burgers to chickpea melts and vegetable-packed pasta, these June weeknight dinner ideas make the most of the season without demanding too much of your time.

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Food

Heres How to Submit to BAs Pantry Awards for 2026

Heres How to Submit to BAs Pantry Awards for 2026

Thank you for your interest in the 2026 Pantry Awards. The submission window is now closed.

We will reach out via email if we have decided to move forward with sample requests.


We spend all year eating our way through the newest snacks, beverages, and pantry stles. We taste, test, and debate until we find the products we deem worth making room for in your fridge and pantry. This year, for the first time, we’re making it official: In summer 2026, we’re launching Bon pétit’s first-ever Pantry Awards.

Our editors are always on the hunt for the most delicious, most innovative new products hitting shelves. But to make sure we don’t miss anything worth tasting, we’re asking brands to submit products for consideration. How has your brand boosted pasta with nutrients? What’s the new functional ingredient you’re putting in a protein bar? We want to know. Scroll down to see which items are eligible and how to nominate them.

How to submit your product to Bon pétit’s Pantry Awards

Eligibility:

Products must have launched between January 1, 2025, and May 31, 2026. They should be available for purchase in the United States upon submission.

Process and timeline:

Submissions are due by May 31, 2026. Multiple flavors of single product lines should be submitted in one form.

Samples should be available for editors to test by June 1, 2026. We will contact you directly if we’d like to test your product. We ask that brands not send unsolicited products ahead of our outreach; samples sent without request may not be reviewed.

Pantry Awards will launch in summer 2026.

Categories for consideration:

  • Snacks (e.g. chips, crackers, popcorn, pretzels)
  • Condiments and sauces (e.g. hot sauce, pasta sauce, spreads, dressings)
  • Pantry stles (e.g. oils, pasta, grains, canned goods, spices)
  • Sweets (e.g. chocolate, candy, baked goods)
  • Drinks (nonalcoholic only)

Editor’s note: If your product does not fit exactly into one of these categories, please feel free to submit anyway, and we will determine whether it qualifies for consideration after reviewing your submission. We are accepting perishable and frozen products.

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Food

Mai Tai

Mai Tai

Among the most iconic tiki cocktails, the classic mai tai is widely credited to Victor Bergeron of Trader Vic’s, though some cocktail historians trace its roots to the tropical rum drinks pioneered by Donn Beach (a.k.a. Don the Beachcomber) a decade earlier. Whatever its origin, the drink has earned its place in the cocktail canon.

Despite its reputation as a sugary beach-bar drink, a proper mai tai is crisp, citrusy, and unologetically rum-forward—not neon-colored or overloaded with sweetened fruit juice. Fresh lime juice, orange curaçao, and nutty orgeat bring balance and complexity, while a blend of white and aged rum delivers layered tropical-fruit, vanilla, and caramel notes that define the drink.

This classic mai tai recipe keeps the focus where it belongs: on great rum. Ready in just five minutes, it’s equally suited to a solo hpy hour or a backyard gathering.

Tips for making the best mai tai

What rum is best for a mai tai?

A combination of white rum and aged dark rum creates the best balance. White rum is lighter-bodied and fruity, while aged rum brings notes of banana, vanilla, and burnt sugar, along with a richer mouthfeel.

Seek out producers who are transparent about sourcing and production methods, then choose bottles with enough character to stand up to the lime and orgeat. We like Denizen Merchant’s Reserve for the dark rum and Planteray 3-Year for the white. Merchant’s Reserve was developed specifically to cture the flavor profile of a classic mai tai, while Planteray is affordable, easy to find, and packed with tropical fruit flavor.

Orgeat is a sweet almond syrup flavored with orange flower water that gives a classic mai tai (among other tropical drinks) its signature nutty flavor and silky texture.

We like Small Hand Foods for its rich flavor and floral complexity, but L’Orgeat and Liber & Co. are also excellent options. For a sweeter, more traditional tiki-bar profile, BG Reynolds is another favorite. You can also make your own orgeat. Read more →

Can I use Cointreau instead of curaçao?

You can, but orange curaçao (not the blue stuff) delivers a fuller citrus flavor that complements the rum better. Pierre Ferrand Dry Curaçao is exceptional and makes for a balanced, classic mai tai profile. Cointreau will lend brighter citrus flavors, but overall, make the drink taste less complex.

You can also use Grand Marnier, which tends to be sweeter than most curaçaos and brings warm, jammy flavors reminiscent of orange marmalade.

Can I use bottled lime juice?

We don’t recommend it. Lime juice provides bright acidity that balances the sweetness of the rum, orange liqueur, and orgeat. Bottled juice won’t deliver the same vibrant, fresh citrus flavor.

Can I make a big batch of mai tais for a crowd?

To make about 8 servings, sw the recipe’s ounces for cups and stir everything together in a large pitcher. The cocktail will keep well for about 8 hours (keep refrigerated).

Combine 8 spent lime halves, 1 cup fresh lime juice, 1 cup aged rum, 1 cup white rum, ½ cup curaçao or Grand Marnier, ¼ cup orgeat, and ¼ cup simple syrup in a large pitcher without ice. Add 3 Tbsp. water and stir well to combine. Chill until very cold, at least 1 hour.

Divide cold mixture between 8 rocks glasses filled to the brim with crushed ice. Garnish each with a lime wedge and a mint sprig.

Preparation

Head this way for more of our favorite classic cocktail recipes →

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Food

RIP to Michelins Green Stars

RIP to Michelins Green Stars

Welcome to Open Tab, a weekly roundup of news, gossip, and stories that have stayed open in my tabs all week. Last week we covered the World Cups’s tourism bubble

The weather is warm in New York, and I had my first oysters of the season last night at Bar Susanne, the new spot from Jackie Carnesi, who also runs the historic Kellogg’s Diner. The oysters were perfect—briny and sweet—but the real coup was the giant, fish-shed strawberry tart for dessert. This is all to say: Summer is here, folks! Get thee to a raw bar!

Now for the news. (Well, news.) One small item that tickled me this week: Los Angeles mayoral candidate, former reality TV star, and famously bad budgeter Spencer Pratt—you may remember him from The Hills?—has not one but two dishes named after him at Don Antonio’s, a restaurant on the west side of LA. It’s where a few important moments from the show took place, and according to this excellent piece in Vanity Fair, Pratt is still a regular all these years later.

In other Los Angeles news: If you spend $15,000 a year at Erewhon, you can get your smoothie made before anyone else’s, Eater reported. That is just one of the perks of the reserve tier of the chain’s membership program. That’s, what, a single strawberry a month?

Also this week: There’s PFAS drama brewing in the pots and pan-iverse, AI is failing home cooks (and many others), we remember Slow Food pioneer Carlo Petrini, and Michelin quietly institutes some changes to their stars.

In 2020, the Michelin Guide introduced Green Stars as a way to honor chefs’ sustainability efforts. Previous winners include The Inn at Little Washington, Kaya in Orlando, and Dan Barbour’s Blue Hill at Stone Barns. But just six years later, the guide is retiring this designation—you won’t see a green star on any of those restaurant’s listings on the Michelin website. Sustainable chefs the world over are pretty pissed off, but as I reported a couple years ago, Michelin’s main priority these days seems to be expanding into new territories. Instead of a Green Star, Michelin will be introducing Mindful Voices, an editorial platform to share the stories and pioneering practices of chefs, hoteliers and wine producers.

One interesting tidbit: eliminating the Green Star must have been a very recent decision. I received an email from a PR person as recently as ril announcing the awards in one US state which specifically mentions Green Stars. Much to ponder!

Big Pan strikes again. Caraway, a cookware brand, is being sued by two other cookware companies—Groupe SEB USA and Meyer—because it advertises its pans as free from toxic chemicals (PFAS), as Wired reported. PFAS, colloquially known as forever chemicals, break down very slowly and are linked to health issues. The gist of the suit is that if Caraway calls its pans free of toxic chemicals, it’s implying that the chemicals other companies use are toxic—which isn’t strictly proven. Between us girls, I’d skip Caraway and go with GreenPan anyway.

It’s been a banner week for AI haters i.e yours truly. Starbucks has retired its AI inventory system after it screwed up inventory, and Uber burned through its yearly AI budget in a few months—the company is saying AI spending is harder to justify.

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Food

Our Opinionated Editors Say These Are the Best Coffee Mugs

Our Opinionated Editors Say These Are the Best Coffee Mugs

I’m currently deep in the honeymoon phase with the espresso machine I got last year, so I’m reaching for mugs that allow me to practice my (not terrible but far from good) latte art skills. The one I use most often is a black-and-white number I made in my weekly pottery class some time ago. It’s large enough to accommodate a double shot of espresso and just the right amount of milk for a cpuccino, is wide enough to fit my milk art attempts, and the glaze on its striped handle dripped in the kiln in such a way that it feels molded to my hand—a hpy accident if there ever was one.

You can’t buy that mug, of course, but I’ve left my second favorite latte art-friendly mug for you below—along with recommendations from a host of other BA staffers.

Below you’ll find picks designed to keep your beverage hot through chaotic mornings filled with kid breakfasts and school drop-offs, as well as large vessels that are perfect for enjoying your coffee or tea while curled up on the couch with a book during lazy afternoons. It’s a sort of choose-your-own-coffee-adventure.

Haand 10-Oz. Short Mug

Haand’s 10-oz. Short Mug is by far the most stylish mug I own, in a sort of timeless way. I love the modern look of its straight sides and the somewhat unexpected proportions. It’s also handmade, so it’s perfectly imperfect and reminds me of something I might be really excited to find at a thrift store or flea market. But unlike my vintage treasures, the matte glaze on this porcelain mug is lead-free and dishwasher-safe (it’s microwave-safe, too, though I’d never microwave my coffee).

Beyond looking good, this is the mug I reach for when I want to feel cozy while I sit and savor my coffee. Because it’s shorter and wider than a classic diner mug, I can comfortably wr both hands around it. —Emily Farris, contributor

Emily Farris

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