Bon Appétitflipped into CultureNowWhat I Eat as a 23-Year-Old Wildlife Rehab Intern Making $300/Week in South FloridaBon AppétitAt home, where she shares a kitchen with 10 fellow interns, she makes chickpea salad and Japanese fried rice with nori. At work, she tries a famous Publix Pub Sub for lunch. Welcome to The Receipt, a series documenting how Bon Appétit readers eat and what they spend doing it. Each food diary follows …
Bon Appétitflipped into Cooking1 hour agoI Need Help Hosting a CrowdBon AppétitOn this episode of Dinner SOS, Chris and Your Mama’s Kitchen host Michele Norris share their tips and tricks for cooking when hosting a crowd. ON THIS WEEK’S episode of Dinner SOS, test kitchen director and host Chris Morocco is joined by Michele Norris, journalist and host of Your Mama’s Kitchen …
Bon Appétitflipped into All Stories5 hours agoChocolate Fudge CakeBon Appétit - By Dhanya SamuelThis ultrarich chocolate fudge cake recipe is just the right level of fudgy. The trick to its airy but toothsome texture? A portion of almond meal, which also highlights the nutty notes of the chocolate and brings in extra richness, keeping the crumb moist for days. (If you’re baking for someone …
Bon Appétitflipped into Recipes8 hours agoCreamy Gochujang GnocchiBon Appétit - By Shilpa UskokovicFor my birthday last year, deputy food editor Hana Asbrink made a large pot of rosé tteokbokki, a cream-drunk version of the popular Korean rice cakes. Hana’s skillet was crowded with cylindrical rice cakes, pinkie-size hot dogs, and hard-boiled eggs. I squealed. I packed some deli containers to …
Bon Appétitflipped into All Stories1 day agoThe Best THC Drinks That Taste as Good as They Make You FeelBon Appétit - By Chala JuneHere are some of our favorite thirst-quenching, brain-calming cans of hemp-derived THC, including Artet, Cann, and Wynk. Cannabis cocktails have changed my life. I know it sounds a bit dramatic, but after going “Cali sober”—cutting out all alcohol and intoxicants with the exception of weed—for …
Bon Appétitflipped into All Stories1 day agoFor the Creamiest No-Churn Ice Cream, Add VodkaBon Appétit - By Jesse SzewczykJust a splash changes everything—here’s how. Much like open-office floor plans, no-churn ice cream is great in theory, but oftentimes disappointing in reality. Trying to dish out a scoop is like digging into a slab of concrete: hard, unyielding, and anything but creamy. You might even find pockets …