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Every Recipe From the Bon Appétit 56

Cook your way through these 56 hand-selected recipes from the Bon Appétit archives.
a mound of Purple cabbage salad with greens and chicken on a green plate
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Sean Dooley

Welcome to the second annual Bon Appétit 56.

Bon Appétit printed its first issue in 1956, and since then our food editors and contributors have gone on to develop thousands of recipes. Cooking through the entire archive would be impossible for even the most ambitious person, so our editors curated the Bon Appétit 56: a short list of the dishes you must make this year.

Some are classics, like the tuna melt that makes lunch-for-dinner a special occasion, and the cherry biscuit cobbler that’s our template for summer bakes. Others are reader favorites, embracing what it means to be a home cook today: amped up sloppy joes with spicy-sweet gochujang, a lusciously creamy and vegan cacio e pepe, a freezer-friendly breakfast casserole, a halal-cart-inspired chicken salad that transforms rotisserie chicken, and more.

For every occasion there’s a highly recommended, obsessively tested winner waiting for you.

Find all these recipes—and thousands more—in our Epicurious iOS app.

  • Slices of chicken breasts in a pan with a yellow mustard shallot sauce
    Photography by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen
    1/56

    Golden Chicken With Mustard and Shallots

    These skillet chicken breasts stay juicy and tender, thanks to a sunny cream sauce we’d bathe in if we could.

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  • Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Dayna Seman.
    2/56

    Gochujang-Sesame Noodles

    Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.

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  • Photograph by Elizabeth Coetzee, Food Styling by Sean Dooley, Prop Styling by Christina Allen
    5/56

    Samosa-dillas With Cucumber Salad

    All the flavors of a samosa with none of the deep-frying. A cheesy, spiced potato filling folded into whole wheat tortillas is the best double-carb mashup.

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  • Photograph by Isa Zapata, Prop Styling by Christina Allen, Food Styling by Thu Buser
    6/56

    Gorgeous Green Shrimp

    This kicky, herby sauce comes together entirely in the blender. You’ll want to sop up every last drop with grilled bread.

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  • Photograph by Aaron Barton, food styling by Michelle Gatton, prop styling by Alexandra Massillon
    7/56

    Baked Sweet Potato Chaat

    Forget regular baked potatoes—these tender sweets loaded with chaat-inspired toppings make for a bright and flavorful vegetarian main (or colorful side dish).

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  • Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by Emma Ringness
    8/56

    Egg Drop Dumpling Soup

    Short-cut favorites like boxed stock, frozen dumplings, and bagged spinach join forces in a twist on comforting egg drop soup that’s a breeze to make.

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  • Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Sean Dooley
    9/56

    Bob’s Chicken and Cabbage Salad

    Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain-high salad is poised to be a hit at every gathering.

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  • Photograph by Isa Zapata, Food Styling by Liberty Fennell, Prop Styling by Suzie Myers
    10/56

    Caramel Apple Snacking Cake

    Classic caramel apples get reimagined as a cake, complete with a glossy top and soft, custardy interior.

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  • Photo by Isa Zapata, Prop styling by Tim Ferro, Food styling by Taneka Morris
    11/56

    Marinated Mixed Beans

    Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

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  • Photograph by Elliott Jerome Brown Jr, Prop Styling by Christina Allen, Food Styling Emilie Fosnocht
    12/56

    Broccoli Cheddar Orzotto

    A family-friendly dinner even the littlest ones will love.

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  • Photograph by Isa Zapata, Food Styling by Mieko Takahashi
    13/56

    Crispy Tofu Nuggets

    These simple vegan nuggets taste just like the dino-shaped ones in the freezer aisle.

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  • Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Catherine Campbell Pearson
    14/56

    Black Bean Smash Burger

    Our genius solution for a black bean burger that’s not at all gummy: Treat it like a smash burger, griddle until crispy, and devour with lots of chipotle mayo.

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  • Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman
    15/56

    Crispy Pork Cutlets With Kimchi Slaw

    Kimchi adds heft and crunch to the slaw, while a drizzle of the fermenting liquid acts as a punchy dressing—a perfect side for the crunchy pork. 

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  • Photograph by Isa Zapata. Food Styling by Micah Morton. Prop Styling by Paige Hicks
    16/56

    Japanese Curry With Winter Squash and Mushrooms

    If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.

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  • Photograph by Aaron Barton, food styling by Drew Aichele, prop styling by Alexandra Massillon
    17/56

    Colossal Crème Brûlée

    This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.

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  • Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams
    18/56

    Balsamic Mushroom and Sausage Pasta

    Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.

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  • Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Gerri K. Williams
    19/56

    The Ultimate Tuna Melt

    Everything you love about the diner classic, complete with oil-packed tuna, crunchy celery, red onion and capers for bite, and your favorite well-melting cheese.

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  • Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca
    20/56

    Classic Caesar Salad

    A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.

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  • Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker
    21/56

    Masala Skillet Scramble

    Meet your new favorite, a cumin-and-jalapeño-spiked take on scrambled eggs. Enjoy them straight out of the skillet or stuff them into tacos.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    22/56

    Dark and Stormy–Braised Pot Roast

    Comforting slow-braised pot roast makes a flavor 180 by enlisting all the bright, spiced flavors of the classic ginger-rum cocktail.

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  • Photo by Laura Murray, Food Styling by Susan Spungen
    23/56

    Shockingly Easy No-Knead Focaccia

    Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don’t feel like waiting that long, leave it out at room temperature until doubled in size—three to four hours.

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  • Photo by Emma Fishman, Food Styling by Yekaterina Boystova
    24/56

    Fall-Apart Caramelized Cabbage

    Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen it and keep going.

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  • Photograph by Travis Rainey, Food Styling by Mieko Takahashi
    25/56

    Basil Chicken Stir-Fry

    This savory and spicy dinner takes less than 30 minutes to make.

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  • Photograph by Isa Zapata, Food Styling by Pearl Jones, Floral Styling by LaParis Phillips 
    26/56

    Chocolate Sheet Cake With Brown Butter Frosting

    How do you make chocolate sheet cake better? Just add brown butter frosting, whose nuttiness is enhanced by an ingredient found in most grocery stores.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    27/56

    Slow-Roasted Salmon With Harissa

    Slow-roasting salmon is a sure-fire, never-fail technique for tender, flaky fish. Coating it with harissa paste ensures it’s flavorful too.

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  • Photograph by Doan Ly, Food Styling by Pearl Jones, Prop Styling by Christina Allen
    28/56

    Palak Paneer

    This classic palak paneer recipe keeps things simple with minimal ingredients but fries the paneer for a crispy texture to pair with the creamy spinach purée.

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  • Photo by Alex Lau
    29/56

    Kimchi Udon with Scallions

    The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

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  • Photo by Emma Fishman, Food Styling by Pearl Jones
    30/56

    Broccoli Spoon Salad With Warm Vinaigrette

    This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

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  • Photograph by Isa Zapata, food styling by Thu Buser
    31/56

    Sheet-Pan Chicken and Potatoes With Lots of Lemon

    With garlic, feta, and any herbs you’ve got, this dinner is like a ray of sunshine.

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  • Photograph by Isa Zapata. Food Styling by Kat Boytsova.  Prop Styling by Stephanie De Luca
    32/56

    Salted Coconut Ladoos

    These coconutty fudgelike treats are are an easy (and gorgeous) addition to any celebration—and they require only four ingredients.

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  • Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Nicole Louie
    33/56

    Gochujang Sloppy Joes

    When it comes to sloppy joes, the sloppier the better. Smoky-sweet Korean gochujang lends a hum of heat to this version.

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  • Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by Emma Ringness
    34/56

    Posole Blanco

    A form of the classic Mexican stew, white pozole is made without chiles, letting the meatiness of the broth and sweetness of the hominy shine.

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  • Photograph by Isa Zapata.  Food Styling by Cyd McDowell.  Prop Styling by Paige Hicks
    35/56

    Vegan Cacio e Pepe

    This vegan cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): delicious, a little fancy, and deceptively simple to make.

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  • Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by Emma Ringness
    36/56

    Ginger-Garlic Fire Cod

    Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.

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  • Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Dayna Seman.
    37/56

    Skirt Steak With Scallion Thecha

    Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

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  • Photo by Alex Lau, Food Styling by Sue Li
    38/56

    Cherry Biscuit Cobbler

    The lemony cherry filling (which can be made with fresh or frozen fruit) is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those rosy-red juices.

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  • Photo by Isa Zapata, Prop styling by Tim Ferro, Food styling by Taneka Morris
    39/56

    Just-Keeps-Getting-Better Lentil Salad

    Here’s the answer to your question: “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?”

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  • Photo by Emma Fishman, Food Styling by Pearl Jones
    40/56

    Cream-ish of Mushroom Soup

    Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

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  • Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Sean Dooley
    41/56

    Everyone’s Favorite Gado-Gado

    With a peanut butter sauce and crunchy vegetables, this easy-to-love noodle salad is a surefire hit with kids and adults alike.

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  • Photograph by Isa Zapata, Food Styling by Emilie Fosnocht
    42/56

    Spicy Salmon Roll Bowl

    This weeknight meal hits all the high notes of the beloved sushi roll.

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  • Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin
    43/56

    Peanut-Butter-Braised Chicken and Greens

    Peanut butter lends its nutty, creamy texture to this hearty one-pot chicken and greens dish with an irresistible sauce you’ll want to serve over plenty of rice.

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  • Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Emma Fishman
    44/56

    Tomatoes and Feta With Chickpeas

    All of the hallmarks of a sheet-pan dinner (quick! simple! very few dishes to do!), plus big slabs of warm, melty feta.

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  • Photograph by Isa Zapata, Food styling by Jesse Szewczyk, prop styling by Dayna Seman
    45/56

    Buttermilk Banana Cake

    One bite is all it takes to fall in love with this extra-plush, cardamom-scented cake.

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  • Photo by Emma Fishman, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio
    46/56

    Caramelized Pork and Cucumber Stir-Fry

    Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.

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  • Photo by Chelsie Craig, Food Styling by Pearl Jones
    47/56

    Giant No-Flip Blueberry Pancake

    Making one giant pancake instead of a bunch of smaller ones means that everyone can sit down to pancake breakfast at the same time.

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  • Photograph by Travis Rainey, Prop Styling by Alexandra Massillon, Food Styling by Luciana Lamboy
    48/56

    Very Good Vegan Tacos

    All thanks to a cult-favorite plant-based protein our editors buy in bulk.

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  • Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker
    49/56

    Coconutty Beans and Greens Stew

    Canned beans get a full-on makeover in this creamy, coconutty, spiced stew fortified with Swiss chard and sweet potato—perfect for cold winter days.

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  • Prop styling by Tim Ferro, Food styling by Taneka Morris, Photo by Isa Zapata
    50/56

    Easiest Meatballs

    We stripped these Italian-style meatballs down to the most essential elements for weeknight realness.

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  • Photo by Chelsie Craig, Food Styling by Kate Buckens
    51/56

    BA’s Best Chocolate Chip Cookies

    What makes this the best chocolate chip cookie recipe? Crispy edges, chewy centers, and classic cookie flavor with every batch. Oh, and no mixer required.

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  • Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen
    52/56

    Migas

    Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.

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  • Photograph by Elizabeth Coetzee, Prop Styling by Emma Ringness, Food Styling by Emilie Fosnocht
    53/56

    Crispy Tofu With Peanut Sauce

    Inspired by satay, sans the skewers, this saucy tofu is a dream atop rice.

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  • Photograph by Travis Rainey, food styling by Drew Aichele, prop styling by Christina Allen
    54/56

    Hash Brown Breakfast Casserole

    Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp-but-fluffy crust for this ample, sausage-studded casserole.

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  • Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Gerri Williams
    55/56

    Halal Cart Chicken Salad

    This flavorful dinner salad—inspired by the street food favorite—is made super speedy with the addition of store-bought rotisserie chicken.

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  • Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Stephanie Yeh
    56/56

    Preserved-Lemon Tea Cake

    Preserved lemons rein in the sweetness in this plush olive-oil-based loaf.

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