Bon Appétit printed its first issue in 1956, and since then our food editors and contributors have created thousands of recipes. Cooking through the entire archive would be impossible for even the most ambitious person, so our editors Bon Appetit 56: A short list of dishes you must make this year.
Some are classics, e.g Tuna melt Which makes dinner a special occasion for lunch, and Cherry Biscuit Cobbler This is our template for summer bakes. Others are reader favorites, embracing what it means to be a home cook today: enhanced. Sloppy Jose With spicy sweet gochujang, a deliciously creamy and vegan cacio e pepea freezer friendly Breakfast Casserolea Halal cart-inspired chicken salad Which replaces rotisserie chicken, and more.
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