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

Table Talk

The Best Bowls of Gumbo in New Orleans • Opinions about gumbo spots in the Big Easy are strong. Native Megan Braden-Perry shares her list of the city’s eight best.

RISE AND DINE • These make-ahead breakfasts will turn you into a morning person

Vegan Tacos, My Beloved Cat, and the Album I Have on Repeat • EMMA LAPERRUQUE LEADS COOKING COVERAGE AT BON APPÉTIT AND EPICURIOUS. SHE SHARES WHAT BOOSTS HER WELL-BEING PLUS HER GO-TO TACO RECIPE.

Dinner Is Served • We’re giving hearty lentil soup a kick with green curry paste, baking a no-flip Tortilla Española, riffing on Laotian larb with nutty, crumbly tempeh, and more

INTRODUCING COOK WITH BON APPÉTIT!

GOLDEN 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 handpicked the 56 recipes you must make this year, from weeknight-ready meatballs to an instant-classic chocolate cake. The entire collection launches online on January 14—scan the QR code below to check it out—and we’re sharing an early peek here with one of our favorite chicken dinners. Let’s cook!

All You Can Eat • This party-sized dessert is inspired by the French bistro tradition to serve one giant bowl of mousse à volonté or “as you will”

Making Bouyon Our Own • After my daughter’s birth, her father brought Haiti home to us with this comforting soup

Spirited Away • Non-alcoholic cocktails aren’t just a stand-in for the real thing—they mark a new world of flavors. Here’s how to explore the best in spirit-free drinks so you can make any gathering inclusive, tasty, and memorable.

ONE AND DONE • SMART, IMPRESSIVE WEEKNIGHT MEALS THAT COME TOGETHER IN A SINGLE PAN

1 RESTAURANT 2 COUNTRIES 3 GENERATIONS • From Lima to Los Angeles, the family behind Chifa finds reverence and inspiration in Lunar New Year gatherings

Happy Fridge Salad • What’s a happy fridge salad? One that gets better the longer it sits in the fridge. Store-bought broccoli slaw keeps its crunch as it marinates in a citrusy dressing, and canned chickpeas grow delightfully plump. You can have it with a slab of buttered bread, roll it into a wrap, or top it with a fried egg and a dash of hot sauce. Or just enjoy it on its own. Either way, say goodbye to sad desk lunches.

Cheese COURSE • THREE SPEEDY DINNERS THAT PROVE DAIRY IS THE MAIN DISH

A SHORTCUT ABOVE • Transform modern pantry essentials into decidedly fresh meals

Add to Cart • Three more shelf-stable saviors we don’t want to cook without

TURMERIC HOT TODDY • A little something to sip on from Epicurious’s vast archives