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

Table Talk

Pho Frenzy • A bowl of pho is as essential to Houston dining as a platter of barbecue. These are Houston Chronicle restaurant critic Bao Ong’s favorite versions.

Dinner Is Served • Remix seasonal staples with weekday-ready twists, like pumpkin purée in a hearty beef chili, pecans and brussels sprouts in a spicy sausage pasta, and more

JAPANESE CURRY • 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!

Padma Goes • The tireless author and host gives us a hometown tour

JAMMY BRIE GALETTE • This five-ingredient snack is ready for all your holiday parties

Vibing With Vermouth • It’s low-effort, low-proof, and built for a meal teeming with side dishes

Family Meal • Chefs Amanda Shulman and Alex Kemp on their kitchen built for three

A Very Vegetarian Thanksgiving • Turkey or not, the centerpiece of your Thanksgiving spread needs to be special. And a (completely meatless!) mushroom bourguignon is exactly that: It’s the kind of celebratory main that invites rapturous applause when it hits the holiday table. Cooked low and slow with red wine and savory porcini stock, it’s a luxurious braise fit for the most momentous of occasions.

The Majestic Pecan Pie With Amish Roots • Its gooey pecan layer sits under cushions of custard and whipped cream

For Keeps

THIS IS THANKS GIVING 2025

(FINALLY!) TACKLE THE TURKEY • Shilpa Uskokovic has cooked professionally for more than a decade, from Michelin-starred restaurants to the hallowed halls of the Bon Appétit Test Kitchen. There’s just one culinary mountain she’s never climbed (or, frankly, really wanted to): the Thanksgiving turkey. And this is the year that changed.

SHOW OFFWITH SIDES

CANDIED PURPLE SWEET POTATOES 6 SERVINGS

GARLICKIEST MASHED 6 SERVINGS POTATOES

GREEN BEANS WITH PARMESAN VINAIGRETTE 6 SERVINGS

GOLDEN SWEET POTATO ROLLS MAKES ABOUT 20

SWEET-AND-SPICY SQUASH WITH 6–8 SERVINGS SCALLION OIL

MAPLE BACON CABBAGE WEDGES 6 SERVINGS

TAKE THE CAKE

IT ’S A FINE TIMEFOR AMERICAN WINE • A COLLECTIVE OF WINE PROS IS ENERGIZING THE INDUSTRY WITH NEW PERSPECTIVES ON SUSTAINABILITY AND AN EMBRACE OF NATIVE GRAPES

FRIENDS’ THE TABLE • If Thanksgiving is a cook’s holiday, then Friends giving is for the hosts. It’s a gathering centered around community and offers every guest the chance to contribute, whether it’s a dish or a drink, a centerpiece or a play list. Here, we’ve gathered the best of our kitchen wisdom to answer your pressing alt– Turkey Day questions, shared decor picks fit for a feast, and of course, put together a menu that delivers on classic flavors while leaving elbow room for potluck dishes too. It’s a dinner party everyone will be grateful for.

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