{"id":901687,"date":"2026-04-26T02:53:43","date_gmt":"2026-04-26T07:53:43","guid":{"rendered":"https:\/\/newsycanuse.com\/index.php\/2026\/04\/26\/all-the-recipes-from-the-bon-appetit-travel-issue\/"},"modified":"2026-04-26T02:53:43","modified_gmt":"2026-04-26T07:53:43","slug":"all-the-recipes-from-the-bon-appetit-travel-issue","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2026\/04\/26\/all-the-recipes-from-the-bon-appetit-travel-issue\/","title":{"rendered":"All the Recipes From the ‘Bon App\u00e9tit’ Travel Issue"},"content":{"rendered":"

Recipes <\/p>\n

\n
\n

In the latest issue of Bon App\u00e9tit<\/em> magazine, we\u2019re traveling far and wide. To Mexico City in search of the best gorditas<\/a>, to Hong Kong to explore cha chaan tengs<\/a>, and to a truck stop in Wyoming<\/a> that\u2019s turning out first-rate blistered naan, biryani, and more. We also spoke with the team of the popular spice company, Diaspora Co.<\/a>, who journeyed across India and Sri Lanka to create their first cookbook<\/a>. All this and more lives in the issue alongside over 15 save-worthy recipes.<\/p>\n

Start with some weeknight bangers from Test Kitchen editor Rebecca Firkser<\/a>, like these spicy tuna melts<\/a>. The tuna salad is mixed with kimchi and soy sauce, pantry ingredients that add bright heat and umami. Then make her tomatoey broken lasagna noodle soup<\/a>. Dolloped with seasoned ricotta, it is wholly satisfying.<\/p>\n

Because it is the April issue, we are also diving headfirst into spring produce. We\u2019re sharing a lineup of 10 new seasonal entries<\/a> to take you from blistery winds to full blossoms. Standouts include this baked cheddar pasta<\/a> with architectural chunks of leeks, maple-mustard salmon<\/a> with roasted radish and potatoes, and a flaky and cheesy galette<\/a> studded with canned artichokes and asparagus.<\/p>\n

<\/native-ad><\/p>\n

Finally, move on to desserts. We\u2019ve got tiptop options from senior Test Kitchen editor Shilpa Uskokovic<\/a>. Try these Earl Grey\u2013chocolate cupcakes with a tangy blackberry frosting<\/a>. Or this strawberries and cream roll cake<\/a>. It\u2019s adored by everyone on staff, so much so that it has become a go-to birthday request. New to the site, you readers already know its worth: One reports, \u201cThis is the best cake I\u2019ve ever made.\u201d<\/p>\n

Keep reading for all the recipes from our travel issue.<\/p>\n

<\/native-ad><\/p>\n

Not a subscriber yet? Subscribe now<\/a> for<\/em> Bon App\u00e9tit\u2019s gorgeous print issues, delivered right to your door, and digital access to our thousands of easy, reliable, and delicious recipes, all in our Epicurious app<\/a>.<\/em><\/p>\n<\/div>\n