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Culture
We’ll never scoff at torn paper towels, but sometimes it’s fun to play dress up. Here, 6 of our current faves.
Recipes
Don't recycle corrugated cardboard—reuse it! Cut, and tied with raffia, it makes fun, texturally interesting napkin rings and adds a creative touch to a plain vase. Add autumn-hued fresh or dried flowers to complete the project.
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Recipes
Alison Hotchkiss of San Francisco–based Alison Events shared this easy centerpiece idea with Epicurious. She recommends lining the vases up along the length of your table to create a unique centerpiece. Best of all, after the party, each guest can take home a vase as a memento. The vases shown here are covered in vintage-inspired fabric and were originally part of 1960s-themed bridal shower, but they can be adapted for any type of party.
When choosing your fabric, note that a heavier cloth is less likely to show glue through it—look for sturdier materials such as refined burlap, silk dupioni, duck cotton, or heavy polyester. Hotchkiss also recommends using fabric that has printing on both sides; if it's only printed on one side, the blank side may show through the glass. We've allotted enough fabric that you can order an extra vase in each size for practicing.
These instructions are for two sizes of vase (6-by-6-inch and 1 3/4-by-1 3/4-by-8-inch). Different-size fabric strips are used for each, but the process is exactly the same.
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That's right. Official Bon Appétit t-shirts are here!
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We go behind the scenes with an artist making 2,000 stunning cups made entirely out of sugar.
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Oysters were shucked, photos were ‘grammed, and celeb outfits reminded us of our recipes. Take a look at how the evening went down.
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From salad bowls to sharper knives, Bon Appétit's editors name the gifts we're hoping to get in our stockings and under our trees
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Culture
We helped Chloë Sevigny debut her new line with Opening Ceremony with a four-course lunch—something that's unheard of at a Fashion Week event
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And yes, there was a croquembouche vase, a cabbage pricked with shrimp, and a salmon mousse.
Recipes
This is not your grandma’s beef stroganoff. We updated our favorite parts of the classic by swapping in a medium-rare strip steak and adding a squeeze of lemon and sprinkling of dill for a fresh take on dinner.
Articles
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Culture
If you were able to take your eyes off the October 2010 issue's Apple Fritters with Bourbon Ice Cream for just a minute, you may have noticed the chic napkin on the table next to the desserts.
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Lifestyle
They're big enough to handle a messy, saucy meal without being unwieldy—and easy to throw in the hamper when you're done.
Emma Wartzman
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Lifestyle
Ladies and gentlemen, meet our new wine columnist.
Sam Dean
Shopping
Like joyful cocktail napkins, citrusy olive oil, and a cookware storage solution.
Alaina Chou
Cooking
They're cute and eco-friendly but are they up to the task?
Alex Beggs
Videos
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How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in New York's West Village, leads us behind the scenes for an all access look at how the staff handles a busy Friday evening rush, serving hundreds of consistently high-quality small plates a night from their 90 square foot kitchen.
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Join Jason Wang, CEO of Xi'an Famous Foods, in the Bon Appétit Test Kitchen as he prepares hand-ripped noodles with Pork Zha Jiang meat sauce. A specialty from his hometown of Xi’an, China these handcrafted noodles paired with pork sauce and finished off with a dash of chili oil are one of the signature dishes on the menu at Xi’an Famous Foods.
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Bon Appétit’s Brad Leone is back for episode 68 of It’s Alive, aka “It’s Alive: Home Video Edition, Tape 1”. You’re invited to join him in his home kitchen to make fermented garlic ginger paste! Tune in for: garlic, ginger, dogs, kids, mathematics, flying pickles, and a special arts and crafts presentation by the one and only Sohla El-Waylly. At some point they may even cover how to make the paste!
Follow Brad on Instagram: @bradleone
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Hot Pockets!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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The French Laundry chef gives us an inside look at the menu at Vanity Fair's 2016 Oscar Party, from black truffle lasagna to sugar-dusted donuts.