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
Make Something | Host Something
Table Talk
Maple Syrup Symphony • Maple in its many delightful forms is essential to Quebec City’s history. Local writer Pamela MacNaughtan shares eight restaurants celebrating syrup’s story.
Dinner Is Served • This month’s cold-weather comforts include a flaky, golden brown cod served with roasted potatoes, a toothsome orzo in a silky and savory butternut squash sauce, and more
Home Sweet Home • Tam Pham and Harrison Ramhofer, the chef-somm couple behind Miami’s Tâm Tâm, invite us into their custom kitchen
MICROWAVE MUG CAKE • This rich, gooey chocolate dessert is Bon Appétit Test Kitchen–perfected
Sharp Skates, a Wobbly Quiche, and the Perfect Pan • EDITOR IN CHIEF JAMILA ROBINSON ON RESTORATIVE SESSIONS AT THE ICE RINK AND HER SIGNATURE WINTER BAKE
A whole New Swirl • Bon Appétit’s art director discusses how five artists are rolling the classic yule log into fresh terrain
Make-Ahead Morning • A grand breakfast enhances the festive vibes of a holiday morning. Consider these recipes the golden ticket: a ham-and-cheese-studded casserole with browned croissant peaks, plus a glossy babka bake with luscious waves of Nutella. Build them the night before and bake them in the morning and you’ll be relishing a big, beautiful meal in no time at all.
Slow Foods • After a workout injury, a steaming bowl of guisado taught me the power of rest
Shell Yeah • Classic seafood bisque is luxuriously creamy, made by blending seafood shells (typically lobster) directly into the soup for added body and a silky texture. This garlicky shrimp scampi version embraces the same technique, extracting as much precious seafood flavor as possible from more economical, yet equally delicious, shrimp shells. The result is a robust dish that captures the essence of a bright and buttery Italian American staple, perfect for dinner parties.
SHEET-PAN HALLOUMI • 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 handpicked the 56 recipes you must make this year, from weeknight-ready meatballs to an instant-classic chocolate cake. You can find the entire collection on our website by scanning the QR code below, and we’ll be highlighting a staff favorite each month in print. Let’s cook!
Hometown Cookies • Six festive treats to transport you home for the holidays
Hot Chocolate Cookies
Cheddar Caramel Slices
Masala Tea Creme Pies
Cranberry-Wine Swirl Cookies
Peppermint Black-and-White Cookies
Key Lime Pie Thumbprint Cookies
SWANKY, SNAZZY, COZY, COVETABLE, GIFTS FOR MERRYMAKING • The holidays are all about gathering with loved ones. Make the moments you share even merrier by letting your social calendar guide your gifting. From timeless tableware for the ultimate dinner party to toast-worthy, special-occasion glasses, our favorite picks for presents are better enjoyed together.
THE BOOKS THAT CHANGED THE WAY WE COOK • IN 2025 THERE WAS NO SHORTAGE OF STELLAR COOKBOOKS, BUT A SELECT FEW LEFT A LASTING IMPACT ON BA’S TEST KITCHEN EDITORS, OFFERING EYE-OPENING MOMENTS AND INSPIRING NEW WAYS TO APPROACH COOKING THIS YEAR AND FOR MANY MORE YEARS TO COME
TUCSON MYSTIQUE • THE SPIRIT AND FLAVOR OF SOUTHERN ARIZONA’S MOST...