Step 1 Place a rack in middle of oven; preheat to 350°. Spread out ¾ cup raw walnut halves or blanched hazelnuts on a rimmed baking sheet and toast, stirring occasionally, until golden brown, 7–9 minu...
Most recipes serve multiple people. In Me, Myself, and Dinner, each dish serves one and only one. That’s you! Because whether you live solo (almost 30% of Americans do) or are enjoying a night t...
Dough Step 1 Whisk together one ¼-oz. envelope instant dry yeast (2¼ tsp.), ¼ cup (50 g) sugar, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 4 cups (500 g) all-purpose flour in a large bo...
This spicy blackberry margarita gets its heat from a chile de árbol, shaken with fresh berries and a sprig of mint. PakarPBN A Private Blog Network (PBN) is a collection of websites that are controlle...
Most recipes serve multiple people. In Me, Myself, and Dinner, each dish serves one and only one. That’s you! Because whether you live solo (almost 30% of Americans do) or are enjoying a night t...
The first time I visited South Korea as an adult cook in 2006, I became obsessed with the toast sandwiches sold from street carts in the mornings. Watching vendors work quickly over portable griddles,...
Buckwheat crepes are one of those rare items that are both practical to make and feel like a flex. Tell another parent that you make crepes for your kids on school days (morning or night!) and just wa...
I’m fascinated by the North African influence on Spanish cuisine. Take this traditional flourless almond cake, or Tarta de Santiago, which was a by-product of increased almond cultivation and culinary...
Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come...
At The Wayland Mill in Seattle, Washington (one of our Best New Restaurants of 2026), pastry chef Ellary Collins makes a cookie that encapsulates all the goodness of classic Midwestern gooey butter ca...