Kick Off Summer with the Cook With Bon Appétit Box
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Exclusive recipes
Cards for five delicious, easy-to-follow Bon Appétit recipes curated by our team. In your first box you’ll also receive a binder to store the cards and build your collection.
Top-tier speciality ingredients
Essential spice mixes, condiments, sauces, and more—all Bon Appétit–approved. And we’ve included plenty of each so you can use them with the recipe cards, then experiment on your own.
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In this month’s edition you’ll find Fly by Jing’s Sichuan Chili Crisp, New York Shuk Preserved Lemon Paste, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for more details, and visit Cook With Bon Appétit to subscribe. Happy cooking!
Fly By Jing
Fly By Jing Sichuan Chili Crisp
Inspired by Chengdu’s fly restaurants, Fly by Jing’s chili crisp is transformative. I spoon the Sichuan condiment on scrambled eggs and cold noodles such as Chicken Noodle Salad With Spicy Peanut Sauce from deputy food editor Hana Asbrink. Thanks to fermented beans, mushroom powder, and seaweed it has an endless umami. And the smoky-tingly heat from chiles and Sichuan peppers will keep you coming back for more. —Emma Laperruque, associate director of cooking
New York Shuk Preserved Lemon Paste
New York Shuk Preserved Lemon Paste
This is for citrus heads. The condiment has two to three lemons blended into each jar, with salt, giving it a savory punch. The beauty of New York Shuk’s preserved lemon paste is how it does double duty—chopped peel and juice in one. It’s delightful mixed with seltzer or stirred into a buttery vinaigrette to top senior test kitchen editor Shilpa Uskokovic’s Black Bass With Preserved Lemon–Pistachio Sauce. —Kate Kassin, editorial operations manager
Cook With Bon Appétit
Spicewalla Garam Masala
Throughout South Asia many families craft their own garam masala, ratios and ingredients fiercely guarded. My blend of choice is from Spicewalla; it’s warm, citrusy, and versatile, perfect for everything from stewy chana masala to grilled vegetables. Just a sprinkle is a shortcut to deep flavor. I rely on this garam masala in former BA staffer Rachel Gurjar’s Lamb Keema Tacos, my go-to recipe when I need dinner in 30 minutes. —Mallary Santucci, culinary producer
Gimme Seaweed Snack
Gimme Sea Salt Roasted Seaweed Snacks
These seaweed snacks are delicious on their own and even better as a topper. They’ve got the right amount of salt and an auditory crunch, plus the neat packaging means you can easily fit a couple in your bag and eat on the go. In the kitchen these seaweed snacks add extra umami and texture to any recipe and even improve on the classics like recipe developer Eric Kim’s Alfredo-esque Creamy Bucatini With Roasted Seaweed. —Julia Duarte, designer
Maille Squeeze Dijon
Maille Dijon Original Mustard
If you’re going to use Dijon mustard, it should be Maille. The French mustard producer’s recipe dates back to the 1700s and continues to be a pantry staple for a reason. It has the ideal balance of sweet, tangy, and spicy and a luxuriously creamy texture, perfect for spreading on sandwiches and mixing into marinades, as well as Hana Asbrink’s Spicy Caesar Potato Salad. —Carina Finn, commerce editor
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Originally Appeared on Bon Appétit
