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Bon Appetit

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.