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

Masa Masterpieces • Gorditas are part of a centuries-long culinary history in Mexico. Local writer Anais Martínez shares eight spots celebrating the range and versatility of this well-loved antojito.

Dining In • Succulent pork stir-fry in a flash, mess-free salmon with fennel and asparagus, and more recipes to shake up your dinner rotation, plus expert insight from our test kitchen

Coming Up Roses • Dust off your muffin pan. We modernized the classic chocolate cupcake to delight adults and kids alike. With Earl Grey tea, tart blackberries, and a petal perched on top, it’s fit for celebrations of all stripes—birthdays, dinner parties, Mother’s Day, and more.

Ceramic Passport

Tastes of Home • Chef Gabriela Cámara’s kitchen balances family tradition with restaurant-inspired touches

DOUBLE-STUFFED DEVILED EGGS • They’re practically overflowing with the creamiest filling

Eau-Em-Gee • The high-proof fruit brandy is quietly building a loyal fan base stateside

Seasoned Experts • THIS YEAR, DIASPORA CO.’S SANA JAVERI KADRI AND ASHA LOUPY RELEASED A VIBRANT BOOK DEDICATED TO SOUTH ASIAN COOKING

Wiggle Room • Thu Buser’s inventive jellies are captivating portals into a maximalist, hyperreal world

Let It Burn • For new parents, the perfect dinner does not exist

READY TO ROLL • For deputy food editor Hana Asbrink’s birthday last year (she’s a Gemini), I made this Strawberry Roll Cake filled with vanilla whip and tiny ruby red berries. Hana liked it enough to take some home, which in the Test Kitchen is a ringing endorsement! Traditionally, this dessert asks you to (1) swaddle hot cake in a kitchen towel; (2) roll, cool, and unroll it to set the shape; then (3) fill and reroll it with bated breath. By tinkering with the ratio of eggs and oil, I’ve achieved a cake that’s flexible even when cold, so you can skip most of those tedious steps. It’s a dessert tailor-made for spring and summer gatherings and more proof that strawberries and cream is a deserving classic.

Hong Kong’s Ever-Evolving Eateries • These ubiquitous quick-service, genre-defying restaurants are capturing the attention of global travelers

THE TRUCK STOP TANDOOR • AT AKAL TRAVEL CENTER, A TINY FAMILY-OWNED RESTAURANT IS CHURNING OUT SOME OF WYOMING’S BEST INDIAN FARE

SPRING INTO SPRING

LAST CALL • A LITTLE SOMETHING TO SIP ON FROM OUR VAST ARCHIVES