Recipes
Welcome to the second annual Bon Appétit 56.
Since printing our first issue in 1956, Bon Appétit has published tens of thousands of recipes. It would take literal decades to cook them all. So our editors curated the 56 recipes you must make this year.
We’ve got classics like foolproof no-knead focaccia and the chocolate sheet cake we bake for every single birthday. We’ve also got reader favorites, showing what it means to be a Bon Appétit cook today: the spicy salmon rice bowl that changed how we make fish on a weeknight, a sky-high chicken and cabbage salad that one fan says is “worth my whole subscription,” a creamy mushroom soup that just happens to be vegan, an oversized crème brûlée to make your friends ooh and aah, and more.
Come back to this list all year, whether you’re family-famous for your wood-fired pizza (can we have a slice?) or you just unwrapped your first chef’s knife (practice on the veggies in this dark and stormy pot roast). For every occasion there’s a highly recommended, obsessively tested winner waiting for you.
You can find all these recipes—and thousands more—in our Epicurious iOS app.