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.

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

Table Talk

Pressed Perfection • Miamians are passionate about what makes the perfect Cuban sandwich. Local critic Carlos Frías gives us eight that get it right.

Dinner Is Served • It’s that magical sweet spot between summer and fall, and we’ve got six recipes that are equal parts fresh and comforting, like green chutney chicken and gnocchi piccata

Sky-High Salads, My Coffee Habit, and the Joy of Eating With Your Hands • RESTAURANT EDITOR ELAZAR SONTAG ON THE RESTORATIVE COMFORT OF DINING AT HOME

Inside the Restaurant Powered by Nonnas • They may not be your actual grandmother, but they’ll still feed you like it

CARAMEL APPLE SNACKING CAKE • 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!

Cook Like a Pro • Pastry chef and restaurateur Tavel Bristol-Joseph shares the custom layout, and TikTok-viral ice cream maker, that makes his home kitchen as inspiring as his restaurants

SMOKY BROWN-BUTTER PASTA • Introducing the grown-up version of buttered noodles

Splitting Headache • An industry veteran answers your burning questions about dining out

Cob-sessed • If you haven’t heard, corn is king

The 20 Best New Restaurants of 2025 • Meet the chefs tapping into their roots to create profoundly personal restaurants

Feld • THE ART OF SOURCING

Dōgon • KWAME ONWUACHI’S DAZZLING RETURN TO THE DISTRICT

Acamaya • MEXICAN COOKING WITH NEW ORLEANS ATTITUDE

Minnie Bell’s Soul Movement • FERNAY MCPHERSON’S HEARTFELT HOMECOMING

Camélia • THIS JAPANESE FRENCH SPOT IS LA’S MOST INSPIRED BISTRO

Vinai • AN INTIMATE PORTRAIT OF HMONG CUISINE

Avize • ALPINE COOKING WITH ATLANTA SWAGGER

Lenox • A NUYORICAN LOVE LETTER, SENT FROM SEATTLE

Perseid • THE HOTEL RESTAURANT PROUDLY REPPING HOUSTON

Recoveco • A CANVAS FOR MIAMI’S BOUNTY

Mezcaleria Alma • A SPIRITED PORTAL TO MEXICO CITY

Provenance • THIS TASTING MENU STOPS TIME

Giovedì • AN ITALIAN FEAST BY WAY OF HAWAI‘I

Sun Moon Studio • A NIGHTLY TRIBUTE TO BAY AREA FARMERS

Fet-Fisk • THIS NORDIC GEM DOUBLES AS A NEIGHBORHOOD HANG

Ha’s Snack Bar • THE PARISIAN WINE BAR WHERE FISH SAUCE RULES

The Wren • BALTIMORE’S PUB AMBASSADORS ARE READY TO POUR YOUR PINT

Komal • THE MASA MAESTRO INSIDE MERCADO LA PALOMA

Wildweed • ONE CHEF’S QUEST TO COOK THE MIDWEST

Baan Mae • THE GODMOTHER OF LAO COOKING’S BOLD NEXT ACT

The Recipes • DISHES FROM THIS YEAR’S BEST NEW RESTAURANTS, ADAPTED FOR YOUR HOME KITCHEN

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