Recipes

It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that…

<img src='https://npr.brightspotcdn.com/dims3/default/strip/false/crop/3000×2000+0+0/resize/3000×2000!/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2F0e%2F2a%2Fb364fc564ed8b58f27fa5d20a574%2Fspain-soup.jpg' alt='Angela Farre Palacin, 87, adds thyme to the boiling water for sopa de farigola, a traditional soup in…

What makes a classic salad? Almost all of the recipes here are garden salads, which means they are primarily mixtures…

Were you one of those kids who wouldn’t touch spicy recipes with a ten-foot pole? Buffalo wings, hot pickles, tomato…

In the April magazine issue of Bon Appétit, we’re exploring dining destinations (looking at you, London), cruise port cities, and…

What is it about creamy pasta? We return to these dishes again and again — looking at you, carbonara —…

After months of low-and-slow braises, spring has finally sprung. We’re on the hunt for sprightly dishes that leave ample time…

Food & Wine readers love soup. It's one of the most saved category of dishes on MyRecipes, our online recipe…

Honey mustard — whether you buy it from the store or make it yourself — is a near-instant upgrade to…

Maybe it's just me, but there's something about a chowder that feels unintuitive. A hot…chunky…milk soup? Yet it is a…