Even though it's a key component in everything from fried chicken to biscuits, buttermilk has never made the cut as a regular item in my larder. I'll buy it when it's called for in specific recipes, but often wind up with a half-used carton in the refrigerator that sits until it's tossed out. When I had an almost full carton left over from making homemade ranch dressing, I was determined to put Read more

When it comes to brunch drinks, there's nothing like a mimosa, but if you have them on a regular basis (like I do!) for a special occasion such as Easter, it's nice to change things up. My favorite new libation is this amazing cocktail that combines limoncello with mint, lemon juice, and sparkling wine. There's a little bit of work involved because you puree the mint, lemon peel, and limoncello Read more

Take a closer look at Bon Appetit's new magazine. — Bon Appétit Speaking of Bon Appétit, here's what editor-in-chief Adam Rapoport has to say about the relaunch. — Eater Beware of the office candy jar. — Wall Street Journal Would you eat this frozen hot dog dish? — Grub Street NY From speck to salami: a guide to cured meats. — The Kitchn How to buy a grill. — Huffington Post Read more

How cute is this awesome idea for a one-bite dessert? Lauren shared it in the Savory Sights group group in the Yum Community. She says: I am currently obsessed with Bon Appetit's brown butter brownie recipe and made them for another dinner party! They are super easy to make ahead and this time I used walnuts and even threw in a quarter cup of quality chocolate chips. For a new take on the Read more

If you've never made a strata before, you are missing out! A strata is a casserole brunch dish that consists of bread, eggs, and cheese. Think of it like a savory breakfast bread pudding. Stratas are excellent for entertaining because they can be assembled the night before the party and feed a large crowd. My favorite strata recipe, one that I've served over and over again, is this version. It's Read more

There's no better time for lemons to star as the main ingredient in a dessert than now. The sunny citrus is in season, and if you love their bright and refreshing tartness, you've got to try this recipe for lemon ginger cheesecake. It's quite possibly the best cheesecake I've ever made! It's creamy, light, and fluffy with an intense lemon flavor that's accented by bursts of fragrant ginger. There Read more

The history of bacon in civilization, illustrated. — Voracious New editor Adam Rapoport has big Bon Appétit changes in store. — Eater All about Foodily, an ad-free recipe search engine. — Slashfood 10 lucky foods to devour on Chinese New Year. — Chow Yes, you can: buy great cheese on a budget. — Serious Eats New York's famed Le Cirque is expanding to India. — Grub Street NY The Read more

Last year, Bon Appétit magazine got a new home and a new editor in chief. Now it's got an irreverent new advertising campaign titled Bite Me. Set to launch next Monday, the promotion includes four city-specific websites in New York, San Francisco, Chicago, and Los Angeles. "With this campaign, we are having fun with a play on words, inviting the advertiser and consumer to take a bite out of Bon Read more

Actor Jake Gyllenhaal is joining forces with Alice Waters. — Inside Scoop SF Learn how to turn snow into ice cream. — Eatocracy Is there such a thing as healthy fast food? — Huffington Post Food Will you take Ruth Bourdain's etiquette advice? — Chow Find out what Bobby Flay wants for Christmas. — The Feast Bon Appétit's new editor is busy hiring a shiny new staff. — Read more