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

Table Talk

Shell Out • Summer means blue crab season in Baltimore, and locals celebrate with generously packed crab cakes. The Baltimore Banner food reporter Christina Tkacik shares her very favorites.

Dinner Is Served • Tender eggplant in an herb-filled frittata, crisp green beans and juicy tomatoes with soy-honey salmon, and more recipes that make the most of late summer produce

Jeni’s Splendid Next Move • The celebrated ice cream maker sets her sights on the world of fiber

Smash Hit • We’re declaring this the summer of the bison burger. Bison is lean, juicy, and tends toward a sweeter, richer flavor than beef. When gussied up with a mound of cucumber slaw and a swoosh of citrusy mayo, it’s a delicious way to shake up dinner.

Summer Spoils • There’s still time to get down in the dirt and grow something delicious

Just Add Tonic • Bubbly, bittersweet, and bursting with untapped potential, a bottle of tonic water is the key to a whole summer of compelling cocktails

BASIL CHICKEN STIR-FRY • 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 Stir-Fry We All Agree On • All four of us—three partners, one baby—have our food preferences. This dinner works for everyone.

FROYO FIX • Make this matcha-berry frozen yogurt on a moment’s notice

HAWAI‘I THE LOCAL WAY • THIS CHAIN OF VOLCANIC ISLANDS SPANNING 1,500 MILES OF THE PACIFIC OCEAN IS AN ECOLOGICAL WONDER. THOSE WHO CALL HAWAI‘I HOME ALSO KNOW OF A DIFFERENT BOUNTY: A HIGHLY UNIQUE CULINARY TRADITION AS LUSH AND ENTICING AS THE LANDSCAPE ITSELF.

THE ‘OPIHI OF THE FAMILY • For author Megan KamaleleKakmoto, the limpet with a sticky reputation symbolizes maternal longing

SCENTS OF PLACE • Scholar and translator D. Kauwila Mah details how lei are linked to Native Hawaiian food, land, and identity

THE POWER OF POKE • Sam Choy is a founding member of the groundbreaking Hawaiian Regional Cuisine movement, the second Native Hawaiian chef to win a James Beard Award, and the godfather of poke. Here he shares how far the iconic raw fish dish has come and where he sees it going.

ON BEING HAWAIIAN • Author T Kīra Māhealanī Madden wanted to connect with her heritage by moving to ancestral land. The fruit farm she lived on provided so much more.

HE PULE KŪLUA • (A Prayer for the Kūlua Moon)

Extra Tomato • You’ve eaten thick slices on mayo-slathered toast. Fanned them out on platters with little more than olive oil and flaky salt. Popped them straight from the pint until your mouth puckered. No ingredient epitomizes so-good-you-hardly-have-to-touch-it summer cooking quite like tomatoes. But when it’s still peak season and you’re after something even more special, taking your time with prep or cranking up the oven is worth it. Here’s how to transform that farmers market haul into the kinds of dishes that August memories are made of.

Pork-Dumpling Baked Tomatoes • It’s in the name—beefsteak tomatoes are big...