Our team loves sharing recipes and ingredients as much as we love cooking, and that’s how we got started. Let’s cook together, Bon Appetit, A monthly subscription box that combines all of these things together: Whether you’re looking to expand your weeknight cooking repertoire or level up your culinary skills (and your kitchen pantry), this box has it all.
Here’s what you get each month:
Limited Recipe
These cards feature 5 delicious and easy to make Bon Appétit recipes hand-picked by our team. Your first box also includes a binder to store your cards and build your collection.
The finest local ingredients
Essential spice mixes, condiments, sauces, and more – all Bon Appétit approved – are included in abundance, along with recipe cards so you can experiment for yourself.
Exclusive content, tips and tricks
In addition to free digital access to Bon Appétit and Epicurious’ vast recipe archives, customers will also receive an in-depth video filmed in their test kitchen for one of the recipes in each box.
In this issue, we will introduce some of our regular products, such as Fly by Jing’s Szechuan Chili Crisp and New York Shuk’s Lemon Paste, and recipes that make the most of them. We’re sure you’ll be inspired. Read on to find out more. Cooking with Bon Appétit Please subscribe and happy cooking!
Inspired by a fry restaurant in Chengdu, Fry by Jin’s chili crisp is a game-changer. I like to spoon this Sichuan condiment over scrambled eggs or cold noodles, like Vice Food Editor Hana Asbrink’s Chicken Noodle Salad with Spicy Peanut Sauce. It’s got endless umami, thanks to fermented beans, mushroom powder, and seaweed, and the smoky, tangy heat of the chilies and Sichuan peppercorns keeps me coming back for more. —Emma Laperroux, Associate Culinary Director
Use this on citrus heads. The seasoning is intensified by blending two to three lemons in each jar with salt. The beauty of New York Shook’s lemon paste is that it pulls double duty, combining chopped zest and juice in one. Mix it with soda or stir it into a buttery vinaigrette to enhance the flavor of Senior Test Kitchen editor Silpa Uskokovic’s Black Bass with Lemon-Pistachio Sauce. —Kate Cashin, Editorial Operations Manager
In South Asia, many households make their own garam masala, but the ratios and ingredients are closely guarded. The blend I chose is from Spicewala. It’s warm, citrusy, and versatile, perfect for everything from stewed chana masala to grilled vegetables. Just a little sprinkle adds depth of flavor. I rely on this garam masala in former BA staffer Rachel Gerger’s Lamb Keema Tacos, my go-to recipe when I need dinner in 30 minutes. —Maralee Santucci, Culinary Producer
These seaweed snacks are delicious on their own, but even better when used as a topping. They’re just the right amount of salty, crunchy, and neatly packaged, so it’s easy to throw a few in a bag and eat on the go. Using these seaweed snacks in your kitchen will add flavor and texture to any recipe, elevating classics like recipe developer Eric Kim’s Creamy Bucatini Alfredo with Roasted Seaweed. —Julia Duarte, Designer
Maille Dijon Original Mustard
If you’re looking for Dijon mustard, Maille is the way to go. This French mustard maker’s recipe dates back to the 1700s, and there’s a reason it’s still a pantry staple today. With the perfect balance of sweet, sour, and spicy, and a luxuriously creamy texture, it’s perfect spread on sandwiches, mixed into marinades, or in Hannah Asbrink’s Spicy Caesar Potato Salad. —Karina Finn, Commercial Editor
