Not all rugs were born to be kitchen rugs. I’d argue that most are actually quite terrible for the job, although I’m sure there’s someone out...
Passover is fast approaching and lots of folks on the Bon Appétit staff (myself included) are celebrating with a seder. We asked them what they’re cooking...
Each spring, otherwise reasonable home cooks lose all inhibitions at the first sight of ramps at the farmers market. Their season is brief, their flavor is...
Spring is here to nudge you back outside and straight to the farmers market. There are bundles of taut chives still topped with blossoms, sweet and...
Step 1. Place a rack in middle of oven and preheat to 400°. If using a 17.3-oz. package frozen puff pastry, thawed, place 1 sheet on...
Whether at a breakfast, brunch, or late-afternoon lunch, you’ll like these green eggs and ham here, there, and everywhere. The majority of the work happens in...
To usher in the earliest days of spring, dig into a dish of this zippy mac and cheese spin-off. Leeks are sturdy enough to survive winter...
Step 1. Place a rack in middle of oven and preheat to 425°. Combine ½ tsp. saffron (15–20 threads) and 1 Tbsp. warm water in a...
With a spicy-sweet broth, fat pieces of white fish, and coins of petite potatoes, this feel-good bowl will satisfy from last snow to first bloom. While...
Coming together in just 30 minutes, this dinner can sidestep cutlery entirely in favor of warm pieces of torn pita. It’s the sort of easy, breezy...
