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1 week ago | 
bonappetit.com | Emma Laperruque
I am a known fan of tofu and meatballs and test kitchen editor Kendra Vaculin’s recipes. So it should surprise no one that I was immediately smitten with Kendra’s tofu meatballs. Vegetarian meatballs come in all shapes and sizes, but there’s a theme among recipes: They tend to have a lot of ingredients and a lot of steps. This is annoying.
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2 weeks ago | 
bonappetit.com | Emma Laperruque
My local farmers market just reopened for the season, which means I was eagerly eyeing up lanky asparagus, little strawberries, and more spring goodness over the weekend. If you’re wondering what to cook with your produce haul, our most popular new recipes of April are a ripe place to start. Turn crunchy radishes into this Easter Salad with jammy eggs and mustard dressing—great for any holiday really, and great for desk lunches too.
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2 weeks ago | 
yahoo.com | Emma Laperruque
35,180 people played the daily Crossword recently. Can you solve it faster than others? 35,180 people played the daily Crossword recently. Can you solve it faster than others?
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1 month ago | 
bonappetit.com | Emma Laperruque
All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. Turns out: My mom’s matzo balls—the ones that cured my winter colds, celebrated my milestones at school, and punctuated our Jewish holidays—aren’t my mom’s at all. Or at least, they aren’t just hers. Countless other families eat the same ones, and not because we use a popular recipe. Because they come from a box. This is the secret to the best matzo balls you’ll ever make.
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2 months ago | 
bonappetit.com | Emma Laperruque
When you need a quick salad or sandwich, the convenience of canned beans is hard to beat. But when you want a brothy bowl to soothe a cold, or a thrifty dish that will wow your friends at a dinner party, dried is almost always the way to go. After hours on the stove, dried beans become plump and buttery. Thanks to the savory aromatics, your home smells better than even the fanciest candle. And there’s a savory stock left behind to slurp by the ladleful.
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2 months ago | 
yahoo.com | Emma Laperruque
Photograph by Janice Chung, Food Styling by Lauren Stanek, Prop Styling by Raina KattelsonWhen you need a quick salad or sandwich, the convenience of canned beans is hard to beat. But when you want a brothy bowl to soothe a cold, or a thrifty dish that will wow your friends at a dinner party, dried is almost always the way to go. After hours on the stove, dried beans become plump and buttery. Thanks to the aromatics, your home smells better than even the fanciest candle.
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2 months ago | 
bonappetit.com | Emma Laperruque
All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious, you’ll text home about them. There is a microwave in nearly 90 percent of US homes. So why is it often seen as a cooking sidekick?
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2 months ago | 
yahoo.com | Emma Laperruque
All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Photograph by Elliott Jerome Brown Jr., food styling by Thu Buser, prop styling by Sean DooleyIt’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.
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Feb 11, 2025 | 
bonappetit.com | Emma Laperruque
Though I’d never say no to a tofu nugget, not all tofu needs to be crispy. Softer varieties especially lend themselves to gentle preparations. Steaming or blanching is a classic way of boosting tofu’s mild flavor and embracing its custardy texture. The humble microwave accomplishes a similar feat with fewer dishes. Nuking a block expels some of the water content—that’s why many people microwave firm tofu as an alternative to pressing—and primes it for seasoning.
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Oct 28, 2024 | 
bonappetit.com | Emma Laperruque
Which new recipes caught your eye this month? Our readers were drawn toward pastas of all shapes and sizes, from itty orzo to long spaghetti to cheese-sauce-catching shells. There were also several good reasons to turn on the oven, like a modern take on Midwestern hotdish and baked sweet potatoes with crisp chickpeas and chaat-inspired toppings.
