Wednesday, April 27, 2011

Royal Wedding Desserts

If you missed my Bon Appetit TODAY show segment from this past Monday, check it out HERE.....seriously, the groom's chocolate biscuit cake is Super Easy. Whip it up for a viewing party for this Friday. The recipes, brought to you by the Bon Appetit test kitchens, can be found HERE....and our industrious BA folks also came up for a way to recycle LEFTOVERS by making a Bread Pudding.
Photograph by Mary-Frances Heck, from

Tuesday, April 26, 2011

Thursday 4/28 is National Blueberry Pie Day!

Join me on the eve of this delicious day. At 7pm EST I will be chatting live on Facebook for 1 hour courtesy of Driscoll's. Ask me questions, bring me YOUR tips and tricks for the best blueberry pies. Are you a double-crust person? Flour vs. cornstarch vs. tapioca. How about many cups are in your standard size pie? And what is your favorite pie dish? Start in a high oven and turn it down? There is so much to chat about! Can't wait to hear your questions and ideas and I will gladly share mine.

Sunday, April 17, 2011

Introducing the "New" Bon Appetit

The May issue of Bon Appetit magazine has just hit the shelves. What's new, you might ask? Well, for one thing, we have a new Editor in Chief, Adam Rapoport, and this is his debut issue. To get a feel for Adam and his POV, check out this great interview at

But dont fret, all the things you love about Bon Appetit are still intact, we are just shaking it up a bit to make it fresher, more relevant to our everyday lives and a tad more exciting. The design and layout is brighter and more realistic, there are now lots of supportive sidebars to help you be the best cook you can be and there are things you wont find anywhere else....the May issue has an essay from Gabrielle Hamilton, info on David Chang's new food app, things you didnt know about eating throughout Italy, and we even fit comedian Aziz Ansari into the issue in a new back page column.

And has a new look as well....our print magazine and online community are now more aligned in terms of style, content and editorship

Let us know what you think!