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.

Bon Appetit

From the Editor • Editor in chief Jamila Robinson shares what’s on her mind this month

Food + Fitness

Table Talk

A Slice Above • Detroit-style pizza has fueled the Motor City for generations. These are the best versions, according to Lyndsay C. Green, dining and restaurant critic at the Detroit Free Press.

bon appétit • Take your cooking to the next level with our newest Burlap & Barrel blends

Dinner Is Served • Pantry pasta with tender artichoke hearts and crispy pancetta in a buttery sauce, our new favorite way to transform precooked polenta, and more

Step Up to the Plate • The crack of a wood bat, the roar of a sold-out crowd, the snap of a juicy hot dog. To us, a baseball game is as much about the snacks as it is about a home team win. Each city has its own signature offerings, nodding to local cuisine or even celebrating an MVP. Here are four iconic ballpark bites we’d happily wait in line for. —Nina Moskowitz, associate editor, cooking

Pitcher Perfect • This supersized margarita riff is a one-carafe wonder

SOOTHING SOBA • In this heat, dinner is best served cold

In Your Gym Bag • Proper hydration and nutrition pre- and post-exercise are as essential for building strength as any piece of workout gear. Fill your duffel with these editor-approved nutrition aids for fuel you can feel good about.

A One-Skillet Dinner, My Back-Saving Shoes, and the Candle I Light Every Night • COMMERCE WRITER ALAINA CHOU SHARES HOW A PROTEIN-RICH DINNER CARRIES HER THROUGH WEIGHT-LIFTING WORKOUTS TO STRETCHING OUT ON THE COUCH

A Bar of Their Own • Women’s sports bars are booming, and we’re here for it

EASIEST MEATBALLS • 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 handpicked the 56 recipes you must make this year, from weeknight-ready meatballs to an instant-classic chocolate cake. You can find the entire collection on our website by scanning the QR code below, and we’ll be highlighting a staff favorite each month in print. Let’s cook!

The Blueberry Oatmeal That Got Us Through Grief, Then Birth • What does it mean to become a mother while grieving your own mom?

COOK HARD, RUN HARDER • RESTAURANT WORKERS ARE TRADING POST-SHIFT DRINKS FOR EARLY-MORNING RUNS, REDEFINING RESTAURANT CULTURE ONE SWEATY MILE AT A TIME

A BETTER BALANCE • Six flavor-packed, nutrient-dense recipes for breakfast, lunch, dinner, and dessert that celebrate the joy of eating well, inspired and informed by registered dietitian nutritionists Maya Feller, MS, RD, CDN, and Shana Minei Spence, MS, RDN, CDN

HOW TO EAT Atlanta • The heart of the South is one of America’s most exciting places to dine

Modern Icons • Save room for these Atlanta favorites

Where to Stay

Where to Shop

Atlanta Beltline • The reclaimed railway corridor is redefining how the city plays and eats

AS GOOD AS IT GETS • Samin Nosrat’s debut, Salt, Fat, Acid, Heat, made us all better cooks, but left her questioning everything. Eight years later Good Things is a thoughtful meditation on what really matters in life, and why we cook in the first place.

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