Introducing the Bon Appétit 56 Bon Appétit sent this email to their subscribers on February 7, 2024. We combed our archive and curated the 56 recipes you must make this year.\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0View in browser |Manage preferencesThe Bon Appétit 56Since we printed our first issue in 1956, the test kitchen has published tens of thousands of recipes. It would take literal decades to cook them all. So we combed our enormous archive and curated the 56 recipes you must make this year.\xa0Read More →\xa0\u200aTONIGHT’S SPECIALThe Perfect Time to SubscribeMake the perfect Valentine’s Day dinner (and skip the reservation roulette) with our collection of over 50,000 recipes. Get access to Bon Appétit, Epicurious, and the Epicurious app, for just\\$6\\$3/month for 1 year.GET DIGITAL ACCESSWhen you buy something through our retail links, we may earn an affiliate commission.\u200aIna Garten Stores Her Knives Upside Down on PurposeShe says it keeps her blades sharp in the knife block. Here are our other favorite methods.\xa0Read More →\xa0\u200aValentine’s Day Date Night Is Better at HomeYour night will be more romantic, and you’ll save money too.\xa0Read More →\xa0\u200aThe Best Air Fryers for Crispy French Fries, Blistered Veggies, and Roast ChickenDo you need one? Maybe. Should you get one? Almost certainly.\xa0Read More →\xa0\u200aGochujang-Sesame NoodlesOne reader from California puts it succinctly: “I’m absolutely obsessed. I make these noodles once a week, no lie, and will just sub whatever greens I have on deck.” Find these noodles and more in theBon Appétit 56.\xa0Get the Recipe →\xa0More From the 56Miso-and-Maple-Pecan Butter Mochi Cake\xa0Get the Recipe →\xa0Kimchi Udon With Scallions\xa0Get the Recipe →\xa0Tomatoes and Feta With Chickpeas\xa0Get the Recipe →\xa0Chocolate Sheet Cake With Brown Butter Frosting\xa0Get the Recipe →\xa0Make the perfect Valentine’s Day dinner with access to 50,000+ recipes.Get unlimited digital access for just\\$6\\$3/mo for 1 yearGET DIGITAL ACCESSThis e-mail was sent to you by\xa0Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address,bonappetit@newsletters.bonappetit.com, to your address book.View ourPrivacy PolicyUnsubscribe|Manage Newsletter PreferencesCopyright © Condé Nast 2024. One World Trade Center, New York, NY 10007. All rights reserved.
