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 • Serve up colorful plates of chopped salad loaded with apples and squash, bowls of charred brussels sprouts topped with miso-mayo-tossed chicken, and more.

The 8 Best Places to Find Cincinnati Chili in Cincinnati • Local champion Daniel Walton lays out eight Queen City chili spots that smother this misunderstood meat sauce on spaghetti, load it on hot dogs, and use it to top bowls of the very best ramen

SLOW - ROASTED SALMON • 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 below, and we’ll be highlighting a staff favorite each month in print. Let’s cook.

All Sorted • Entrepreneur and Kitchen Glow Up host Ellen Marie Bennett shares how a few upgrades and chef-inspired hacks can instantly transform your home

Be a Bouillonaire • Far more than a broth base, bouillon paste offers flavor-packed shortcuts so you can get rich quick for weeknight dinners

INTRODUCING COOK WITH BON APPÉTIT!

SPICY YOGURT SPAGHETTI • Tangy Greek yogurt and funky chili crisp make 15-minute dinner magic

Sipping Season • Inspired by the classic but riffable Moscow mule, this party punch invites thirsty guests to drink as is or doctor up

55 REASONS TO LOVE THANKSGIVING • A VERY BON APPÉTIT CELEBRATION OF THE BEST DAY OF THE YEAR

A SEASON FOR COMMUNITY BUILDING

NATIVE TO THE NORTHEAST • James Beard Award–winning chef Sherry Pocknett carries on the culinary traditions of the Mashpee Wampanoag at her restaurant in Rhode Island

What’s Old is New Again • THE CONDÉ NAST ARCHIVE has preserved almost every issue of Bon Appétit and Gourmet magazines. This year test kitchen editors paged through decades-old editions—some yellowed with age, some held together in binders—for inspiration to create three new desserts: apple-cranberry tarte Tatin, a chewy date-pecan pie, and a Basque-style pumpkin cheesecake. You could call them modern, but to us, they’re timeless.

a DINNER to REMEMBER • With treasured foods and traditions, Día de Muertos keeps the memories of our loved ones alive

Last Call • A little something to sip on from Epicurious’s vast archives