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Jonathan Van Ness
Reese Witherspoon
No Leftovers | Food & Travel
Michelle Obama

We regret to inform you that your dry, already-sliced bird is going to make a terrible sandwich. It's true. Because if you want the BEST leftover turkey sandwich of your life, you have to make an extra turkey breast. It's just how it works. We do not make the rules. (Okay, we do, but it's worth it.) And you’ll thank us when you take the first bite of the sandwich that will change your day-after Thanksgiving tradition forever. Head to the link in our profile for @andybaraghani’s recipe. 📷: @nikoleherriott and @graydonpictures 🍴: @rebeccajurkevich 🥣: @kalen_k_


David Hockney’s painting just sold for $90.3 million. So here’s to hoping @andrewoknowlton’s mayo art sells for something similar! #bastaff at Joe Jr.


Over on @healthy_ish, the vegetarian STUNNER that your Thanksgiving table needs. Also Aunt Linda. She needs it too. It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl. Head to the link in our profile for @moroccochris’ recipe. 📷: @yungbludlau


This year we’ve been obsessed with salad of every kind, from shaved fennel piled high to hearty leaves of radicchio. So why would Thanksgiving be any different? This year we’re putting three salads on our Thanksgiving table, and they’re going to be gone before anyone even realizes it. Because they have charred dates, Caesar dressing and shaved parm, and a sour cream ranch that will make you believe in the salad again. Grab the recipes through the link in our bio. 📷: @graydonpictures & @nikoleherriott 🍴: @rebeccajurkevich 🥣: @kalen_k_


Happening now on our Instagram Stories: our annual Thanksgiving DM hotline! Our Test Kitchen editors have taken over our DMs for the day to answer all of your questions for the big (Turkey) day. Oh and if you were wondering what this is, it’s our glazed and flaky apple tart @csaffitz developed for our Thanksgiving issue. You can grab the recipe for it through the link in our bio. 📷: @seechaey


We asked @rapo4 why this parsnip confit with pickled currants recipe was one of his favorites from the new issue. His response? “1. It means it’s cooked in fat. Cooked and simmered and submerged in fat. B. Parnips, highly underrated. C. I like how the pickled currants serve as a tangy tonic to all that rich fattiness.” Okay, sold. Head to the link in our profile for more of our MVP recipes from the 2018 Thanksgiving issue. 📷: @nikoleherriott and @graydonpictures 🍴: @rebeccajurkevich 🥣: @kalen_k_


We got a makeover! And no, it doesn't involve bangs. The magazine is now serving up two new streamlined sections: Home and Away. All of our kitchen- and dining-focused content that you love so much? That'll live under Home. And our out-in-the-world coverage—from restaurants to travel—will be in Away. In the back of the magazine, what was Prep School is now Basically, the print iteration of, well, @basically. All three sections are united with one clean, refined design look. Yeah, it just makes sense. Head to the link in our profile to subscribe and see it IRL.


We see @csaffitz, we click. Which is why we’re so glad that she’s back in the BA Test Kitchen for a new episode of Gourmet Makes. Today’s task? Sno Balls. Head to the link in our profile to watch. 📷: @vincentcross


Happening now on our Insta stories: the standout dish of our Thanksgiving issue (by a landslide) was @moroccochris’ burnished potato nuggets, so we had him show us how to make them. And then proceeded to devour them like we did all summer when he was developing the recipe. You can grab his recipe through the link in our profile if you want to bring the best dish to Thanksgiving this year. 📷: @empschultz #BAstaff


This year, we’re subbing butternut squash for apples and making this super impressive butternut squash tarte tatin for Thanksgiving dessert. Oh, and we’re whipping it up at the beginning of the day, so we don’t have to think about dessert until the sun goes down and the bottle of amaro gets cracked open. Sounds like a plan, right? Grab @csaffitz’s recipe through the link in our bio. 📷: @graydonpictures & @nikoleherriott 🍴: @rebeccajurkevich 🥣: @kalen_k_


What’s the saying? If you give someone an egg they’ll eat for a day, but if you teach them to poach they’ll have eggs for a lifetime. Yep, that’s definitely it. Grab our method for a perfect poach through the link in our bio. 📷: @katefenoglio #BAstaff


First @juliakramer posted this photo of the katsu sandwich from @konbi. Then @rapo4 commented “🙌🏽🙌🏽🙌🏽🙌🏽🙌🏽🙌🏽,” which pretty much sums up how we feel about this photo too. #bastaff at Konbi

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