Seasonal recipes for today's kitchen
Summer is officially here—and that means the squash machine is at full throttle. I remember one summer when I grew too many zucchini and experimented with appetizers, salads, side dishes, main dishes, breads, and even chocolate chip cookies that had zucchini as a main ingredient.–Read more
Gathering friends and family together to celebrate the 4th of July sometimes calls for traditional barbecue, corn on the cob, and slices of cold watermelon. I like to bring new dishes to the table each year, a kind of culinary celebration of independence. This unusual–Read more
Whenever I was lucky enough to go to Luigi’s Restaurant, a one-hundred-year-old institution in Bakersfield, I always loved to order the marinated carrots they served with their antipasto setup. The carrots had just the right bite—both in texture and in spiciness. Luigi’s secret was to–Read more
RSVP, in which readers ask for tasty recipes from favorite restaurants, is one of the first columns that Bon Appétit readers run across when flipping through the magazine. It’s also the oldest column in the history of BA, dating back to 1972. When a request is made–Read more