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

Food Is Fuel • Are you training for a half-marathon? Playing in an after-work volleyball league? Attempting to keep up with an energetic toddler? You need to eat! These five recipes are built to power you through your week, no matter what it might have in store. We’re talking protein-packed tofu meatballs, a samosa-quesadilla hybrid that satisfies faster than takeout, and fully loaded chicken salad that taps tahini, not mayo, as its creamy binder—perfect to make ahead and serve straight from the fridge. After a long session at the playground, the gym, or even the office, you can count on these balanced meals to refuel you.

Hydrate Like a Pro • Three extreme athletes spill on what gets them to the finish line

BLACK BEAN SMASH BURGER • 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 combed our humongous archive and curated the 56 recipes you must make this year, from upgraded sloppy joes to rightfully famous cookies. You can find the full list on our website by scanning the QR code below, and we’ll be highlighting a staff favorite each month in print. Let’s cook.

It’s All Gravy (and Curds and Fries), Baby • These are the eight best places to eat poutine in Montreal, from rustic roadside diners to a Creole oasis

Hash It Out • Break out this sausage-studded breakfast casserole when you need to feed the whole squad

All Hail Shirley • Author Rax King on the thrills of an old-fashioned sugar rush

PEACH TART? GOOD. SPICY PEACH TART? EVEN BETTER • If you can open a box of puff pastry, you can make this chili-crisp-topped stunner

THE PARISIAN PALATE • Come to Paris for the 2024 Olympics, stay for fragrant tagines, shiitake-stuffed Pithiviers, a tasting menu pulling from West Africa and Japan, and more

GOING GREEN FOR THE GOLD • FOR THESE OLYMPIC ATHLETES, A PLANT-BASED DIET MAKES THEM FEEL FITTER, FASTER, AND STRONGER

ON THE PLANT-BASED MENU • Here’s what three plant-based Olympians eat in a day.

THE POWER OF THE TAILGATE • When it comes to eatin’ good in the parking lot, no one does it like Sam Fore. The Kentucky Wildcats–loving chef behind Lexington’s Tuk Tuk Snack Shop shares her ultimate tailgate menu.

TOOLS OF THE TAILGATE • If you’re going to serve a feast far from your kitchen, you need the right equipment. Here are Fore’s go-tos.

QUENCH YOUR THIRST • A HOMEMADE ELECTROLYTE DRINK AS DELICIOUS AS IT IS HYDRATING

HYDRATION 101 • Maya Feller, MS, RD, CDN, is a nationally recognized nutrition expert with a medical nutrition therapy practice in Brooklyn. Here, she tells us about the science behind drinking fortified water when you’re parched and the precise ratios for recovery.

MOST VALUABLE PRODUCE • We train all year for this: that brief, shining window when the icons of late-summer produce are ripe and ready. Peppers are crisp and sweet, beans are snapping off their stalks, and figs are finally jammy. For us, a full farmers market tote defines bringing home the gold—and these recipes are exactly how we want to show off what’s inside.

EXTRA-SPECIAL PEPPERS • ’Tis the season for heirloom peppers, and while the super-spicy ones may get the glory, varieties that skew sweeter will always have our hearts—they may be less...