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We’re happy to swap holiday cookies all season long, but come December 24, it’s time for Christmas cake. Because let’s...

ON THIS WEEK’S episode of Dinner SOS, food director and host Chris Morocco is joined by associate food editor Rachel...

Do you remember the 2010s? You were obsessed with going to speakeasies, you still loved updating your Facebook status, and...

Like many editors here at Bon Appétit, I love an apron. Because no matter how gently I stir the tomato...

In the Bon Appétit test kitchen, your first time developing the Thanksgiving turkey recipe is a big deal. A right...

Several factors contribute to a perfect Thanksgiving, but the holiday hinges on one question in particular: How long will it...

CakeStep 1Cook 1½ lb. sweet potatoes (about 4 medium), scrubbed, in a medium pot of boiling water, stirring occasionally, until...

This shaved fennel salad recipe is substantial, vegetarian, and an antidote to every sad side salad that ever was. Instead...

Step 1Preheat oven to 325°. Divide 3 lb. cornbread, cut into small pieces (about ¾"; 14–16 cups) evenly between 2...

Potatoes au gratin is that rare side dish that feels equally appropriate at a fancy dinner party and on a...