Bon Appetit

Bon Appétit focuses on what's "now" in the world of food, drink, and entertaining, while still giving readers valuable cooking tools, tips, and most of all, recipes. This food lifestyle publication looks at life through the lens of food & cooking in, dining out, travel, entertainment, shopping and design.

Thanksgiving in July • How it all went down at our photo shoot in upstate New York

Here We Go Again

BE A HOLIDAY HERO

Rose-Colored Glasses • From smoky gray to pale blush, these tinted drinking vessels make even still water sparkle

Marinate on It • In her new column, Alison Roman shows how simple it is to ditch the antipasti bar for DIY marinated snacks

Of Beans and Blankets • Food director Carla Lalli Music’s current obsessions: fresh figs, cozy wool blankets, and the coolest clogs

When All Else Fails, Cheese • How does Smitten Kitchen’s Deb Perelman convince her two kids to eat mushrooms and kale for dinner? In her debut column, the author explains

This Year’s Wine Is… • Poulsard is the drinkable goes-with-everything red you’ll want on Thanksgiving—you just don’t know it yet

A condensed guide to cooking with: Sweet Potatoes

Anything but Turkey

The Higgledy - Piggledy Thanksgivings • My family’s holiday tradition: a complete disregard for tradition

YOUR STYLE MATTERS • Introducing the new Café Matte Collection: customizable, modern kitchen appliances curated for style with features inspired by designer kitchens. It’s time appliances had a personality. Yours.

Wait, This Is Paris?

Paris • Eight new-school hangouts in an old-school city

5 HIP COFFEE SHOPS

Front of House • Last year Alexandria Ocasio-Cortez was slinging drinks at an NYC taqueria. Now, she’s poised to become the youngest woman ever elected to Congress

From Pét-Nat to Cobia Collar • Our very opinionated picks for this month’s finest places to eat and drink

Where the Ladies Dance Downstairs • Tiny Lou’s may be new, but its design elements bring to life a vivid past

A Work in Progress • A restaurant dish doesn’t just happen—it evolves. The chefs behind Longoven in Richmond, Virginia, explain

Zen and the Art of a Stress-Free Thanksgiving • Holiday travel, cooking for a crowd, and extreme amounts of family time can be…a lot. Here’s how I keep the Turkey Day anxiety at bay

Shop the Solutions • The potions and gadgets that keep me stress-free

THE THANKSGIVING KITCHEN • A full house. A gang of friends and family. A glorious stretch of uninterrupted cooking. This is how we celebrate our favorite holiday of the year

DESSERT COMES FIRST • Sweets may be Thanksgiving’s final act, but we like to check them off the to-do list early in the week while we’re still clearheaded and cool-handed. These low-profile tarts are elegant, understated, and—here’s the key—make-ahead-able.

THE CRAN PLAN • With a one-pound bag of cranberries, a few supporting players, and 20 minutes, you can take this year’s cranberry sauce in multiple directions: sweet and spicy, sweet and sour, or straight-down-the-middle citrus and cinnamon.

A Very Special Sauce • In my family, there’s no better accompaniment to matar paneer and puri than jammy cranberries

ONE POTATO. NO, TWO POTATOES. • Potatoes are the plate’s great unifier, as good with gravy as they are with cranberry sauce and brussels sprouts. This year, we have a smooth, light mash for traditionalists and show-stealing roasted nuggets with garlic and rosemary for thrill (and crunch) seekers. Because how could we choose just one?

WHO’S READY FOR A DRINK? • No punch bowls, big-batching, or complicated mixology. Our spritz is so simple—one part amaro to four parts hard...