Bon Appetit December 2021/January 2022

I BLAME IT ON TED LASSO and his pink boxes full of fresh-baked shortbread: Our obsession over cookies started early this year. Case in point, the popularity of our Salted Caramel Apple Cookies on bonappetit.com and the feverish hunt for more irresistible cookie recipes that followed. We found them in an array of new cookbooks and share our favorites for the holidays on page 56. When a tray of all the cookies was brought down from our test kitchen—which has finally reopened!—I took more than my share of Dorie Greenspan’s Iced Spiced Hermits (page 64). I hope no one was counting. Also impressive was the Pink Grapefruit Sugar Cookie, pictured above, from Jesse Szewczyk’s cookbook, Cookies: The New Classics. We’ve been thinking a lot about children here at BA, since the…

One White Street With a team that reflects the city’s diversity, ingredients grown on Rigor Hill Farm in the Hudson Valley, techniques that pay homage to chef Austin Johnson’s time in France, and rooms that look straight out of the pages of your favorite design magazine, this restaurant in NYC’s Tribeca is well worth the wait. Rezdôra In NYC’s Flatiron district, chef Stefano Secchi has designed a thoroughly appealing menu, from the perfect cocktails to the outstanding pasta, including the reginelle verde, playfully annotated on the menu with “if a Neapolitan lived in Emilia.” And whatever you do, don’t miss the bathrooms. They are genius. Workshop Kitchen + Bar When traveling in the California desert, I’m usually too sated by natural beauty to obsess over food. But this architectural marvel in Palm Springs stopped me…