Blog Posts by bon appétit magazine

  • The Most Dangerous School Lunches

    Danielle Walsh

    The deadliest lunch!The deadliest lunch!

    If you have a child in elementary school, chances are you know about food allergies and how they're handled in a cafeteria. The reign of peanut butter and jelly sandwiches is over, and notoriously difficult-to-open cartons of milk can't even be replaced by almond or soy milk. Sigh.

    We know food allergies are serious (your humble writer has a tree nut allergy), and parents should check with schools before sending kids into the classroom with any of the 8 most common reaction-inducing foods for kids. But we've come up with the lunch you should never, EVER, bring into the modern food-allergy-filled school, no matter how much your child loves shellfish, eggs, or peanut butter. But first, some information about the Big Bad 8.

    *Note: Children allergic to these ingredients can have symptoms as mild as a rash or as serious as anaphylaxis. We repeat: we are VERY serious about food allergies.

    PEANUTS: Peanut allergies in kids have more than tripled in the U.S. since 1997. And

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  • For the Indecisive Baker, a Cookie with Everything

    Danielle Walsh

    Everything CookiesEverything Cookies

    There's a reason people love everything bagels: you don't have to choose which delicious, crunchy topping will adorn your daily weekend carb splurge. The same principle of "more is more" can be applied to cookies, too. Why not pack everything you possibly can into your few glorious bites? Right? These Everything Cookies mash almost every type of cookie you know and love into one supercookie. Oats, peanut butter, cinnamon, nutmeg, chocolate chips, walnuts, raisins, and pretzel bits satisfy every possible dessert craving in the book. Seriously, this treat has everything. It's like one of Stefon's clubs, in cookie form.

    See more: Best. Sandwich. Ever.

    recipe by Marissa Lippert
    servings: makes about 48


    3 cups old-fashioned oats
    1 cup all-purpose flour
    1 teaspoon baking soda
    2 teaspoons ground cinnamon
    1/4 teaspoon freshly grated nutmeg
    1/4 teaspoon kosher salt
    1 cup (2 sticks) unsalted butter, room

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  • History of the PB&J, from Spa Food to School Lunch

    Sam Dean

    The combination of peanut butter and jelly (with their silent partner, bread) has been a part of childhood, and the edible existence of Americans, for as long as we can remember. It might be threatened by the growing population of peanut-allergic kids out there (to whom our chunky hearts go out), but for the past century the PB&J has reigned as a lunchbox staple. But how did this start? Who invented it? And when is year zero between the B.PBJ. and A.S. (anno sandwichi) periods of American history?

    See more: Best. Sandwich. Ever.

    Well, before the PB&J could come into existence, its ingredients had to be invented. For jelly, that happened way back in the Middle Ages, with modern-ish marmalade and jam recipes popping up in cookbooks from the 15th century on. But peanut butter didn't become a part of the American diet until the late 19th century, and even then only as a relatively high-class health food-John Harvey Kellogg, the cereal guy and de-luxe health spa entrepreneur

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  • Have Pie for Breakfast

    Flatbread with Arugula, Asparagus, and Fried EggsFlatbread with Arugula, Asparagus, and Fried EggsNo, it's not cherry pie. It's pizza pie. And no, by pizza, we don't mean last Wednesday's take-out, nuked beyond recognition in the microwave. You've arrived to the weekend, and that means something. This pie from B&O American Brasserie in Baltimore trades Wednesday's foam board crusts for flatbread's crunch. Topped with spinach pesto, seasonal asparagus, and fried eggs, it's the new order of pizza in the morning. -Tommy Werner

    See more: 25 Ways to Use Sriracha


    1 cup (packed) fresh spinach (about 2 ounces)
    1 cup (packed) arugula leaves (about 2 ounces) plus additional (for garnish)
    1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional (for brushing)
    4 garlic cloves, coarsely chopped
    1 cup (or more) warm water (110°F to 115°F), divided
    1 tablespoon honey
    2 1/4-ounce packets active dry yeast
    3 cups all purpose flour
    1/4 teaspoon coarse kosher salt
    Cornmeal (for sprinkling)
    8 ounces fingerling potatoes,

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  • How to Make a Perfect Medium-Boiled Egg

    For our ramen recipe, we knew we needed a perfect medium-boiled egg, with a just-set white and an almost runny yolk. A few dozen tries later, we nailed it: Lowering the eggs into already-boiling water gave us the most consistent results.

    See more from Bon Appétit:

    25 Quick and Easy School Lunches to Pack for Your Kids

    10 Snacks You Thought Were Healthy But Really Aren't

    The Best Restaurants in America

    The Ultimate Chocolate Chip Cookie

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  • The Importance of "Date Night"

    Jenny Rosenstrach, Andy Ward

    The day after we had our first child, a friend with kids visited us in the hospital to meet the new addition. He held the baby, we took some pictures, and before he left, he delivered some advice: "Make sure to get a date night every once in a while," he said. "Alone time is important, and it can get lost."

    Lost? On us? Never!

    See more: 25 Ways to Use Sriracha

    As if to prove our point, we headed out for our first post-kid dinner six weeks later-an early-bird special in downtown Manhattan. We put our daughter to bed, handed the babysitter many pages of insane instructions, and ran out the door. But the alone time we'd carved out didn't feel so…alone. We checked our phones. We called the sitter. We ate like cavemen and skipped dessert, telling ourselves we were too full (we weren't). When we got home, it was still light out. Was this how it was gonna be? Like, forever?

    For a while, yes. Forever, no. At some point, the clouds parted. Our one kid

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  • How to Order Wine on a First Date

    Zachary Sussman

    You've scrubbed behind your ears. You've combed your hair. You've donned a recently laundered shirt. Now here you are, staring into the eyes of the stranger with whom you've agreed to endure the next 90 minutes of "small talk." For better or for worse, you're on a first date.

    Unlike rock climbing, the violin, and just about every other form of human endeavor, no amount of practice makes this social ritual any less awkward. You'll need a bit of liquid fortification (cue the wine list) to ease yourself through those first excruciating minutes of sobriety. There's one catch, of course: You're going to be judged, and possibly harshly, by what you order.

    Under such conditions, the first consideration shouldn't be what to drink but rather how to drink it. In other words, do you order by the glass or commit to a whole bottle?

    This is a slippery act of cost-benefit analysis, one that leaves only a few moments in which to take stock of your companion and execute a

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  • How to Make the Ultimate Iceberg Wedge Salad

    by Carla Lalli Music, Scott DeSimon

    The ultimate iceberg saladThe ultimate iceberg saladIn a world now ruled by kale salad, the iceberg wedge should be obsolete. Fortunately, this hunk of supercrisp iceberg lettuce cloaked in tangy blue-cheese dressing and topped with everything from bacon to avocado showed up this year at many of our favorite new spots-Jeffrey's in Austin, Parka in Minneapolis, Chez Sardine in New York. And why not? There's no subtext with the wedge (none of that "I'm healthy!"). Its only goal is to please. And in the end, isn't that what we want from our food?

    Wedge Allegiance

    We think our wedge salad recipe is the ultimate iteration (see below), but we're not opposed to innovation-like these embellishments and swaps. -C.L.M.

    See more: 7 Most Common French Toast Mistakes

    Wedge Salad
    4 servings

    Cut 4 oz. slab bacon into 1″-thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5-7 minutes; transfer to a paper towel-lined plate. Whisk 1/2 finely chopped small shallot,

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  • The Ultimate Weekend Brunch: Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil

    Sam Dean, recipe by Yotam Ottolenghi

    Skillet-Baked Eggs with Spinach, Yogurt, and Chili OilSkillet-Baked Eggs with Spinach, Yogurt, and Chili Oil
    We all know how to throw some eggs in a pan and call it a breakfast (and most of the time, it's a pretty good breakfast, too), but there are better ways. Like, for instance, Yotam Ottolenghi's way: baking those eggs in the oven with leeks, scallions, spinach, and lemon juice, and then dousing them in an addictively spicy yogurt, garlic, and chili oil sauce. And not that it matters much when we're talking about brunch, but all those greens make this healthier than your typical bacon, eggs, home fries and toast lineup. Not a bad way to start the day.

    See more: 25 Ways to Use Sriracha


    • 2/3 cup plain Greek-style yogurt
    • 1 garlic clove, halved
    • Kosher salt
    • 2 tablespoons unsalted butter, divided
    • 2 tablespoons olive oil
    • 3 tablespoons chopped leek (white and pale-green parts only)
    • 2 tablespoons chopped scallion (white and pale-green parts only)
    • 10 cups fresh spinach (10 ounces)
    • 1 teaspoon fresh
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  • Quick Chicken Tacos

    Alison Roman

    Grilled Chicken TacosGrilled Chicken TacosWhen we were eating nothing but fast food in college, tacos-you were there. When we were sunburned at the beach and craving a meaty snack, tacos-you were there. And now that we've charred tomatillos and garlic into a pungent salsa verde, tacos, you're still here. Forget about cheese, sour cream, or lettuce-the juicy chicken, seasoned with cumin and chopped onion and garlic, stands on its own, while roasted salsa verde brings the grilled chicken to exciting flavor heights. A few slices of fresh, creamy avocado, lime wedges, and some torn cilantro leaves give these tacos the guac feel without the guac work. So wrap up that meat in a warm tortilla, top with salsa, eat, and repeat-today, tomorrow, and for the rest of your taco-loving life. -Doreen St. Felix

    See more: 25 Ways to Use Sriracha

    1 medium onion, cut into wedges, keeping root intact
    2 garlic cloves, finely chopped
    1 pound skinless, boneless chicken thighs
    1 tablespoon cumin seeds, coarsely crushed
    1 tablespoon

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