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Bon Appetit is 50 years old, and Barbara Fairchild, the magazine’s editor in chief, is celebrating. She’ll be playing hostess this weekend at a splashy series of events called the Bon Appetit Culinary ...

Wrap the onion in foil all over and crimp the edges. Bake on the grill until soft, about 35 minutes. Poke it with a sharp knife to see if it is cooked through, remove from grill, unwrap and set aside ...

Thick slices of dusky-grilled eggplant, crispy-charred green beans and provocatively bitter radicchio barely kissed by flames -- these aren’t your usual grilled vegetables. They’re side dishes that ...

Green beans, string beans, snap beans, haricots verts—whatever you like to call ’em-are the simple, stringy veggies that have graced practically every dinner table. Especially around the holidays.

Test cook Dan and host Julia teach viewers how to make Easy Grill-Roasted Whole Chicken Test cook Dan Souza and host Julia Collin Davison teach viewers how to make Easy Grill-Roasted Whole Chicken.

These bright and colorful salads are perfect for winter—with a delicious mix of vegetables, fruits, nuts and more that are ...

1. Prepare a hot fire in the grill. Spread beans on a sheet pan or platter. Spread onion rings next to the beans, and arrange mushrooms next to the onion, keeping each type of vegetable separate.

To prepare smoked tomatoes: In a small bowl, stir together olive oil, oregano, thyme and garlic pepper; add tomato wedges and toss to coat well. Place in a smoker over hickory chips and smoke until ...

"You can never be too rich or too thin," reads my friend's coffee mug. "Or have too much basil," I would have added earlier this summer. But when I started 6 pots, I didn't expect they would be so ...