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Bon Appetit

Is Water Better Than Canned Chicken Stock?

Andrew Knowlton | Posted 05.25.2011 | Style
Andrew Knowlton

Michael Ruhlman--cookbook author, blogger, and Cleveland cheerleader extraordinaire--once made me promise I'd never, under any circumstances, use cann...

Top 10 Best New Romantic Getaways

Andrew Knowlton | Posted 05.25.2011 | Style
Andrew Knowlton

Liven up your winter with a quick trip to these spots that have stellar food, a warm welcome, and a certain off-the-beaten-path appeal. Cabane à Suc...

The Five Best Cocktails for Your Holiday Party

Andrew Knowlton | Posted 05.25.2011 | Style
Andrew Knowlton

The best drink for your holiday party is not a cocktail. It's a punch. Do you really want to spend all the time (and effort) it takes to mix a fancy cocktail for each of your guests?

The 5 Fish You Should Never Eat

Andrew Knowlton | Posted 05.25.2011 | Green
Andrew Knowlton

Just because it's on the menu at a famous chef's restaurant does not mean it's okay to eat.

The Closing of the American Dream

Danielle Crittenden Frum | Posted 05.25.2011 | Media
Danielle Crittenden Frum

Perhaps you aren't taking the sudden shuttering of Gourmet magazine quite as hard as I am, but let me tell you, my oven has gone dark.

Best Restaurant Dishes of 2009 for Under $10

Andrew Knowlton | Posted 11.17.2011 | Healthy Living
Andrew Knowlton

There's so much delicious restaurant food out there, and so much of it is affordable. With that in mind, here are the 10 best value dishes I ate this year -- priced at or under $10.

The Bon Appétit Foodist Predicts 2010: The Year of Vermouth

Andrew Knowlton | Posted 05.25.2011 | Style
Andrew Knowlton

Once an essential ingredient in over half the cocktails known prior to World War I, the old-school aperitif and bartending staple is now back and better than ever. Here are a few delicious ways to enjoy vermouth.

Should Restaurants Stop Serving Entrees?

Andrew Knowlton | Posted 05.25.2011 | Style
Andrew Knowlton

The number one reason why so many people say appetizers taste better than entrées is the same reason why you should never go to the grocery store hungry.

The Growing Green Awards...Need You!

Laurie David | Posted 05.25.2011 | Green
Laurie David

We want you to nominate your local farmers, favorite slow food chefs, or most inspiring food industry leaders for the 2010 Growing Green Awards.

Happy Hour: Five for five at five at Bones

Westword | Westword | Posted 05.25.2011 | Home

​Bones, Frank Bonanno's fantastic ramen noodle bar at 701 Grant Street, has just rolled out a daily happy hour, which the crew is calling "Five for ...

The Low Carb(on) Diet

Marc Gunther | Posted 05.25.2011 | Green
Marc Gunther

The Low Carbon Diet is pretty simple. You eat less beef and cheese. You throw away less food. And you try, when possible, to eat locally grown food.

The Secret to Perfect Homemade Pizza

Chris Hall | Posted 05.25.2011 | Style
Chris Hall

What's the difference between good homemade pizza and great homemade pizza? Well, there are a few major players, including cheese proportion, yeast variety, and a good pizza sauce recipe.

Food Magazines Get Recession-Friendly, Feature Cheap Recipes

New York Times | Stephanie Clifford | Posted 05.25.2011 | Media

After covering eating trends that have included haute pub food, exotic fruits like yuzu, and restaurants that dehydrated, foamed and froze everything ...

A Crème Brûlée to Knock Your Socks Off

Bridget Moloney | Posted 05.25.2011 | Style
Bridget Moloney

This week I made crème brûlée for the first time as part of Bon Appetít's Project Recipe, and let me tell you, this is a recipe to knock your socks off.

Valentine's Cooking 101: How to Seal the Deal

Chris Hall | Posted 05.25.2011 | Style
Chris Hall

Cooking a Valentine's Day dinner for your special someone? Good for you! Seal the deal with these nine easy tips.

Vintage Sweets for Your Sweetheart: Desserts through the Decades

Chris Hall | Posted 05.25.2011 | Style
Chris Hall

Valentine's Day is a great excuse to browse through the iconic desserts of decades past and produce a vintage sweet for your sweetheart (and your sweet tooth).

How to Cook a Whole Fish

Chris Hall | Posted 05.25.2011 | Style
Chris Hall

A whole fish, in addition to being cheaper than the same weight in individual filets, is an excellent container for cooking (hey, look, it comes wrapped in a tough, scaly skin)!

Compost in the City

Bridget Moloney | Posted 05.25.2011 | Green
Bridget Moloney

In L.A., it is illegal to compost things not generated on site. You would think it wouldn't matter, but people have been fined for it.

This Week in Magazines: Obama's Tough Calls, Real Missions for James Bond, and the Sex-Subprime Scandal

James Warren | Posted 05.25.2011 | Media
James Warren

It's pretty unclear if the latest version of Bond could handle Foreign Policy's "The List: Five Real Missions for 007." Back in the real world, here's what I'd love a secret agent to do.

The World's Ugliest Pie

Bridget Moloney | Posted 05.25.2011 | Style
Bridget Moloney

I am cooking my way through Bon Appetit's Top 100 Dishes. There have been successes. There have been failures. There has been nothing at the level of this pie.