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3 weeks ago | 
bonappetit.com | Emma Laperruque
You don’t have to venture outdoors or even peek out the window to know what time of year it is. Our most popular recipes from this past May are evidence enough. We have salads that long to be served outside, whether it’s a picnic-ready tower of crunchy cabbage or a steak-feta number primed for showtime at a backyard cookout. There’s also a bevy of beverages—frozen cocktails to keep you cool during the warmer days ahead. For a jolt of energy, you can’t go wrong with a frozen espresso martini.
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3 weeks ago | 
yahoo.com | Emma Laperruque
28,756 people played the daily Crossword recently. Can you solve it faster than others? 28,756 people played the daily Crossword recently. Can you solve it faster than others?
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1 month 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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1 month 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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1 month 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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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. 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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Feb 25, 2025 | 
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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Feb 25, 2025 | 
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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Feb 20, 2025 | 
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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Feb 20, 2025 | 
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.
