Our team loves sharing recipes and ingredients; Which leads us to begin. Cook with Bon Appetit!, A subscription box that combines all that. Whether you're looking to expand your weeknight cooking or upgrade your culinary techniques (and kitchen), this box has it all.
new Year, Expensive: For a limited time; Get 50% off your first box with code: YESCHEF
Here's what you get every month:
- Exclusive recipes Cards for five delicious and easy-to-follow Bon Appétit recipes curated by our team. You also get a binder to store the cards in your first box and build your collection.
- Top specialty ingredients essential spices, Sauces and more—all Bon Appétit-endorsed. A lot of each is already included, so you can use them with recipe cards and experiment with them yourself.
- special topic Tips and Tricks: Free digital access to Bon Appétit and Epicurious' vast recipe archives; An in-depth video shot in the test kitchen of each recipe from each recipe.
This month's edition includes Rancho Meladuco No Date Left Behind “Grinders”; Collected Foods Rose Harissa Blend; St. Dalfour Strawberry Fruit Spread and products we always have on hand; It will definitely inspire you. Read on for more details; and visit Cook with Bon Appetit! To register. Happy cooking!
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Rancho Meladuco's Medjool dates are caramel-sweet and noticeably puffy, and as good in hand as in the recipe. Finally, These “mills” that they consider imperfect (i.e., too small or too ugly) are perfect—like at chef Ismail Samad's. Love the olive-brine-pickled chicken with dates.who asked to roughly chop the dates; It gives just the right amount of sweetness, unlike the delicious olives and pistachios. —Kate Kassin Editorial Operations Manager
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You know that a teaspoon or two of Nielsen-Massey vanilla extract boosts your sweets, but it should also be talked about in savory cooking. Madagascar's rainforests make it one of the best countries in the world to get vanilla pods. So, sprinkle in an excerpt from Test Kitchen editor Kendra Vaculin vanilla maple, and double-roasted with chile. floral notes; Adds depth of flavor and subtle sweetness.—Carly Westerfield, Associate Manager of Audience Strategy
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Instead of cane sugar, St. Dalfour spreads its aromas with grapes, a byproduct of natural winemaking. The result is a pureer-tasting fruit jelly than store-bought jelly. I love sourdough bread with a thick slice of Brie de Meaux or a good PB&J. Better yet, try to gloss over cookbook author Elinor Klivans. Triple Strawberry Cheesecake. —Wilder Davies; Staff writer
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Rose harissa from Collected Foods is brighter in more ways than one. Rich in color and warm and fruity, the red blends bright paprika and very subtle floral notes with dried rose petals. It's a perfect concoction by cookbook author Sabrina Ghayour. Pot Roast Brisket with Harissa and SpicesIt's up to a trim list of powerful spices to turn a big brisket into a tender holiday-table-ready main. —Kendra Vaculin, Test Kitchen Editor
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Good miso is all about the ingredients, and Yamasan Kyoto Uji's Shinshu Malted Rice Miso is all things Japanese: soybeans from Akita; Koshihirari rice, Groundwater from the Yatsugatake Mountains. Traditionally made by storing and aging without heat, it has a particularly rich and deep flavor that is not overly salty. Food director Chris Morocco all the way Sheet-Pan Salmon and Squash with Mojo MisoHowever, it is used in soups, Soups and noodles—you can add anything for that umami noodle. Plus, it's easier to use than miso from a tub. —Karen culture editor;