@bonappetitmag

We love this new recipe for glazed sweet potatoes with lentils for many reasons. The first? The roasted sweet potatoes and marinated lentils can be made several days in advance and assembled on the fly. The second? The spicy maple-soy glaze that gets in all of the sweet potato’s cracks and crevices. Click the link in our bio for @moroccochris’ recipe. 📷: @emmafishman 🍴: @dbrownfoodstyle

For Hetal Vasavada (@milkandcardamom), discovering brown-butter ghee was a happy accident, the result of leaving butter on the stove to simmer for too long. Cooking the milk solids until they’re just this side of burnt yields a deep toasted flavor that stands up perfectly to the aromatic chai spices in this play on coffee cake. The streusel incorporates the caramelized milk solids left behind after you strain the brown-butter ghee, giving the cake an extra boost of flavor. Click the link in our bio for Hetal’s chai cake with brown butter streusel, and tune in to our Instagram Live at 4pm EST to watch Hetal and @priyakrishna chat about the guide to ghee from our October Issue. 📷: @laurashoots 🍴: @rebeccajurkevich

“Last week, a woman told me that my cooking reminded her of her mother, who is no longer with us. She started to cry, but not because she was sad. She just never thought she’d taste those dishes again—made the way her grandmother taught her mother, like my grandmother taught me,” writes @Chanthyyen, the chef behind @toukmtl, a Cambodian pop-up inside of @parliamentmtl. Chanthy’s grandmother and parents fled the Cambodian civil war and landed in Windsor, Ontario. He fell in love with cooking in his grandmother's kitchen, but hid behind Western cuisine as a professional chef. “Touk gave me the opportunity to proudly show everyone who I really was. It was my turn to follow in my grandmother’s footsteps and let myself heal through food.” Click the link in our bio to read more from Chanthy Yen. 📷: @dominique_lafond

If you think about it, meal prep is just cooking a bunch of stuff. “But we need to be flexible with how we define meal prep and recognize that it’s not always possible. And we need to cut ourselves some slack when it comes to expectations and execution,” writes @alexandrabeggs. For example, there’s a quart container in her fridge labeled “hot dogs”, which she counts as meal prep (it was a long week). At the link in our bio Beggs gives you a ton of tricks, tips, and recipes that will hopefully make your week a little bit easier. 📷: @laurashoots 🍴: @mpearljones

Like many teens in the mid-2000s, writer Mariella Rudi (@mariworldpeace) subsisted on a lot of tangerine Altoids, Corn Nuts, and Lean Cuisine. “Growing up with a single mother who was disabled, I often fed myself. Groceries came from the EBT-friendly CVS and 7-Eleven. Anything Michael Pollan ruled about food, we did the opposite. There was no meal time, nor dinner table. And you always, always finished what was in front of you,” writes Mariella. As an adult, she’s worked to redefine her relationship with food, and in turn, her mother. Click the link in our bio to read Mariella’s essay over on @healthy_ish. 🎨 @vacacionessss

“If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments,” says @priyakrishna. Priya learned this paratha technique from her aunt Rachna, who uses a basic wheat-based dough stuffed with spiced potatoes. Each paratha is soft and supercharged with flavor, thanks to the potato-to-bread ratio. Click the link in our bio for Priya’s Aloo Paratha recipe over on @basically. 📷: @chelsielcraig 🍴: @mpearljones

Crispy-gone-soggy is a texture we love around here. Which is why @rick_andrew_martinez has a new recipe to satisfy that craving: chicharrones en salsa verde. Crunchy chicharrones are broken up and cooked with a bright tomatillo salsa and get scooped onto a tortilla with refried beans. Garnish with more crunchy bits of chicharrones because you know how to live. Get Rick’s recipe for chicharrones en salsa verde at the link in our bio. 📷: @emmafishman 🍴: @mpearljones 🥣: @aes___w

“One of the big reasons I started Popoca was to show people that Salvadoran food is unique, that there’s more to it than pupusas. I had always cooked progressive American food, but I never felt like the food was mine. I began spending more time in El Salvador visiting family there, and every time I would try a new dish I was amazed. Finally, I was like, ‘I’m Salvadoran, this is what I should be doing,’” says Anthony Salguero (@anthony_salguero), chef and owner of Popoca (@popoca.oakland) in Oakland, California. For our October Issue, Anthony gave us recipes (like his super refried beans, chilate, and quesadilla) and techniques (always have some relajo and alguashte on hand) for you to make Salvadoran food at home. Click the link in our bio to see them all. 📷: @aweilo 🥣: @jjoules

When @mackenzie_fegan started making cocktails at home, she knew that she needed two types of vermouth: dry and sweet. The brightness of dry vermouth gives structure to martinis, while sweet vermouth’s spicy, vanilla-y bittersweetness mellows out boozy Manhattans and Negronis. There is, however, a world of vermouth beyond the sweet/dry binary. In fact, most vermouths don’t fit neatly into one category—they come in colors from blush pink to honey gold. Some are spicier, some are more floral, some are nearly as bitter as amari. This is vermouth bianco and MacKenzie has been enjoying it topped with soda or on the rocks with an olive. Click the link in our bio to read more about vermouth bianco. 📷: @emmafishman

Every week until the election, we’ll be sharing an article about how intertwined food and politics are. “Food is one of the most tangible representations of many major political challenges in our lifetime—immigration, labor, healthcare, racism, the environment—and it can be a powerful, accessible vehicle for spurring policy change. If you care about food at all, the most important thing that you can do is vote. Voting actively shapes what the restaurant industry will look like. It can influence whether a server can make a living wage, whether a farm worker will live in fear of deportation, whether a restaurant kitchen will be powered by renewable energy,” writes @priyakrishna, who introduces this series and the many talented writers, chefs, and people working in food. First up we have Francesca Hong (@hong4assembly), chef and co-owner of @morrisramen in Madison, Wisconsin, who is running for local office and sharing what’s at stake for the restaurant industry this November. Click the link in our bio to read more from Francesca. 🎨: @juliadufosse

Elyse Inamine (@elysei), our digital restaurant editor, has been editing a series on our website called “Restaurant Diaries” since March. It chronicles the triumphs, struggles, and pivots restaurants and food businesses have experienced since COVID-19 halted their normal operations. But editing this series has made her realize there are issues that run deeper. “The industry may be broken, but the people in it are working harder than ever to make it better because it finally seems like they can,” writes Elyse. Click the link in our bio to read more from Elyse on what it has been like covering restaurants for the last seven months.

“When it comes to Puerto Rican comfort food, arroz con pollo or mofongo are usually the first dishes that come to mind. But I’m here to tell you about piñon,” writes recipe developer Gabriella Vigoreaux (@swamp_senorita). “Like its close cousin pastelón, this cheesy layered casserole is often compared to lasagna, but the flavors couldn’t be more different. Ground beef is simmered with sofrito and tomato, then studded with raisins and olives to make a picadillo. Layered with mozzarella and fried sweet plantains and baked, it makes the ultimate sweet-and-savory mash-up. I’m willing to wager that no two Puerto Rican families make piñon the same way, and this is my family’s version, taught to me by my grandmother Helga and her sister Elsie.” Click the link in our bio for Gabriella’s piñon recipe over on @Basically. 📷: @chelsielcraig 🍴: @mpearljones