Bon Appétit Magazine - December 2023 - January 2024Add to Favorites

Bon Appétit Magazine - December 2023 - January 2024Add to Favorites

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In this issue

THE GETAWAY
Chef Jaime Rodríguez
Camacho’s guide to the coastal cuisine of Cartagena, Colombia.
AS TOLD TO CHRISTINA CHAEY

KITCHEN UPGRADE
For designer Frances Merrill, cabinetry makes the kitchen.
BY SAM COCHRAN

LANE HARLAN AT HOME
The brilliant mind behind Baltimore’s buzziest bars has us over for dinner.
BY AMIEL STANEK

The Bargaining Table

To face her toughest critic, chef Michelle Bernstein of Miami's Cafe La Trova empowers her kid with choice

The Bargaining Table

4 mins

Into the Woods

The only thing standing between me and a perfectly executed faux sick day was...a cake

Into the Woods

6 mins

Built to Last

California design studio Commune outlines sustainable strategies for kitchens

Built to Last

1 min

In the Limelight

At Este in Austin, pastry chef Derrick Flynn's Oaxacan crema semifreddo is like a Key lime pie that went on vacation to the Mexican coast

In the Limelight

1 min

VEGAN FOR EVERYONE

This one's for the vegans, and the sometimes vegans, and the never vegans, and anyone who wants a fast, filling, and delicious weeknight dinner that also happens to be vegan

VEGAN FOR EVERYONE

8 mins

Trash Talking

At Shuggie's in San Francisco, everything is garbage and that's a good thing

Trash Talking

4 mins

DIGGING AT THE ROOTS

In her latest book, Ever-Green Vietnamese, beloved teacher and food writer Andrea Nguyen takes a closer look at the plant-centric origins of her culinary heritage

DIGGING AT THE ROOTS

10+ mins

DO YOU KNOW YOUR WATER FOOTPRINT?

You’ve heard of a carbon footprint. But hinking about its lesser-known counterpart is becoming ever more urgent

DO YOU KNOW YOUR WATER FOOTPRINT?

8 mins

Take It Slow

For Pierce Abernathy and environmental art collective Aerthship, mindful eating is a way of life

Take It Slow

10 mins

Soufflé for Seder

Claire Ptak, owner of London bakery Violet, makes a lofty molten chocolate cloud that's kosher for Passover

Soufflé for Seder

2 mins

APPALACHIA ANEW

From northern Mississippi to southern New York, this sprawling region is home to all things foraged, dried, pickled, and preserved. But it's so much more than its age-old traditions. Appalachian food today is a reflection of its past and future, shaped by those who weather its near-constant change

APPALACHIA ANEW

10+ mins

MY TANZANIAN TABLE

Associate food editor ZAYNAB ISSA transports her guests through an intimate dinner party inspired by her heritage

MY TANZANIAN TABLE

8 mins

BON APPÉTIT'S FOOD CITY OF THE YEAR: MIAMI

Miami has been a destination city for a long time. Like so many others, I started traveling there decades ago for its beautiful beaches and Art Deco architecture. Later its galleries and art scene became part of the draw. It's famously a magnet for spring breakers, too, and more recently for the tech crowd. But Miami wasn't primarily thought of as a destination for its food. Now that is changing in wonderful, exciting ways.

BON APPÉTIT'S FOOD CITY OF THE YEAR: MIAMI

10+ mins

IN A SUN-DRENCHED COUNTRY

With dramatic cliff-backed beaches and lush vineyards, sleepy mountain villages and buzzing seaside metropolises, fresh-caught fish stews and truly exceptional sausages, there's no question that Portugal has something for everyone. The best way to see and taste it all? Rent a car and hit the road

IN A SUN-DRENCHED COUNTRY

6 mins

Read all stories from Bon Appétit

Bon Appétit Magazine Description:

PublisherCondé Nast

CategoryFood & Beverage

LanguageEnglish

Frequency10 Issues/Year

Bon Appétit is a renowned food and entertainment magazine that has been captivating readers with its delectable content for several decades. Here's a brief history of the magazine and an overview of its captivating content.

History:
Bon Appétit was first established in 1956 as a culinary magazine aimed at bringing the art of cooking and dining to the masses. Originally published in the United States, it quickly gained popularity for its approachable yet sophisticated recipes, culinary tips, and vibrant food photography. Over the years, Bon Appétit has evolved into a multimedia brand, expanding its reach through various platforms, including its website, videos, and social media channels.

Content:
Recipes: At the heart of Bon Appétit lies its extensive collection of recipes. From classic dishes to innovative creations, the magazine offers a diverse range of recipes for every skill level and occasion. Whether you're a beginner cook or an experienced chef, you'll find inspiration and guidance to explore new flavors and techniques.
Cooking Tips and Techniques: Bon Appétit provides valuable cooking tips, techniques, and tricks to help readers improve their culinary skills.
Food and Drink Recommendations: Discover the latest trends in the culinary world with Bon Appétit's recommendations for food and beverages. From restaurant reviews and recommendations to insights into emerging ingredients and flavors, the magazine keeps readers informed about the ever-evolving food and beverage scene.
Culinary Travel: Embark on a gastronomic journey through Bon Appétit's exploration of different cuisines and food cultures around the world. The magazine features travel articles that delve into regional specialties, hidden culinary gems, and the stories behind iconic dishes. It's a great way to satisfy your wanderlust and discover new flavors without leaving your home.
Entertaining Ideas: Bon Appétit provides inspiration and guidance for hosting memorable gatherings and events. Whether you're planning an intimate dinner party or a large-scale celebration, you'll find creative ideas for table settings, menu planning, and entertaining tips to impress your guests.

Overall, Bon Appétit offers a tantalizing blend of recipes, culinary expertise, travel inspiration, and engaging content for food enthusiasts and home cooks alike. Its commitment to culinary excellence and its ability to capture the essence of the vibrant food culture makes it a must-read for anyone passionate about food and dining.

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