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.

From the Editor • Editor in chief Jamila Robinson shares what’s on her mind this month

Restaurant Predictions

Table Talk • Going out to eat is an important source of inspiration for our food team; it’s how we learn about new-to-us flavor combinations, try dishes we might never make at home, and track what ingredients and techniques are having a moment. This month we tapped a few of our favorite recent restaurant trends—like the comeback of retro diner classics and plant-based everything—to inspire a set of simple weeknight-friendly dinners. These five recipes are built to be made again and again because we believe that while the yuzu bubble might burst, good home cooking never goes out of style.

Coming in Hot • From pasta cook-offs with his soccer star dad to the launch of his hot sauce brand, Brooklyn Peltz Beckham is focusing on a career driven by his love of food

NO-FAIL ROAST CHICKEN • Since printing our first issue in 1956, Bon Appétit has published tens of thousands of recipes. It would take literal decades to cook them all. So our editors combed our humongous archive and curated the 56 recipes you must make this year, from upgraded sloppy joes to rightfully famous cookies. You can find the full list on our website by scanning the QR code at right, and we’ll be highlighting a staff favorite each month in print. Let’s cook.

Loved by Lemon Pasta • My spouse and I would stumble downstairs to find the table set for three, candles lit, wine poured

LINGUINE WITH MEYER LEMONS

Book It Better • Restaurant owners, a maître d’, and the CEO of Resy answer all your questions about the unspoken rules of dining reservations

BUBBLY, GOOEY KOREAN CORN CHEESE • So good it can save a bad date

Neon Retro Redux • Bartenders are reimagining throwback cocktails with more nuance and plenty of fun

The 2024 Global Restaurant Hot List • This year’s Condé Nast Traveler restaurant awards take you to India, France, Mexico, and beyond

THE 20 BEST NEW RESTAURANTS OF 2024 • THIS YEAR’S LIST CAPTURES AN INDUSTRY AT ITS MOST COLLABORATIVE AND EXCITING. READ ON FOR NEW INDUSTRY AWARDS, RECIPES, AND SO MUCH MORE.

TEXAS BARBECUE’S 26-YEAR-OLD MAVERICK

FOUR KINGS

TÂM TÂM

A MIDWESTERN MENU WITH BOUNDLESS VISION

A Story in Every Dish • Alongside chef de cuisine James Garlock, Barua draws on personal history, staff influences, and the Midwest to shape Agni’s menu. These six courses were served in spring of 2024.

MEETINGHOUSE

BAR DEL MONTE

NEW VIETNAMESE FLAVORS START HERE

KING BBQ

BINTÜ ATELIER

THE MASA EXPERTS TRANSFORMING CORN COUNTRY

The Gold Standard • For Kate and Gustavo Romero, heirloom corn not only makes flavorful, supple tortillas—it’s also a vital way to preserve Mexican traditions. We chat with them about their mission.

CORIMA

KISSER

KHMER SPIRIT FINDS NEW ROOTS

A Fish Cocktail? Yes, Please • The refreshing frozen Mekong draws inspiration from Cambodia’s unofficial national dish of amok: fish steamed in coconut cream and fragrant kroeung spices. Sophon’s take repurposes Khmer pantry items and pays homage to the Pacific Northwest. Here’s how the star ingredients come into play.

POPOCA

MY LOUP

PERSIAN HOME COOKING BREAKS THROUGH

AKAHOSHI RAMEN

ALPENRAUSCH

HUNGRY EYES

INDONESIAN SNACKS ARE THE MEAL

Five Desserts That Highlight...