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Bon Appetit Magazine
We'll skip the black leather book for these creative restaurant checks (yep, that's a mixtape)
So desk lunches are the new power lunches, but you should still know how to make a martini
Get your fava bean fix with these recipes (and cue the Hannibal jokes)
We love our yogurt. But these yogurt brands are the ones we really, REALLY love
Make extra peppered butter for this toast—you'll want it for steak, biscuits, and more
Crepes are just as simple as pancakes, and every bit as delicious
If you're going to eat cake for breakfast, make it chocolate cake
Not a fan of lamb? Let these glorious sticky ribs turn you into a convert
A burger that needs a skewer to stand upright is a burger we want to eat
Our favorite chicken dinners are the ones we don't need recipes to make
Making your own lingonberry soda means you can make it boozy and no one can stop you
Weeknight bibimbap isn't just doable, it's a gamechanger
Whether you're getting a fat return (yay) or paying up (boo), we've got a #TaxDay menu for you
Do yourself a favor and make a pot of Mexican chili for dinner tonight
Whoever said cod was "the boring fish" was seriously missing out
You worked hard to get your hands on those ramps. Here's how to not mess 'em up
Don't think you like craft beers? This is the beer for you
Even astronauts need espresso. Catch up on space coffee in this week's must-read food news
Toppings are the best part of morning yogurt, so here are 34 of 'em to try
Vinegar like a pro: @seriouseats talks to chefs about how they love to use the sour stuff