Bon Appétit printed its first issue in 1956, and since then our food editors and contributors have gone on to develop thousands of recipes. It may be impossible at this point for any one person to cook through the entire archive, so instead the editors have created the Bon Appétit 56: A comprehensive list of the 56 dishes absolutely worth your time and attention this year.
Working through these recipes, you’ll be introduced to techniques like mixing and proofing ridiculously easy focaccia, perfecting the jammy egg, or braising a whole brisket for the most tender meat imaginable. It’s no doubt that making these dishes will make you a better home cook. So fire up the range and lasso your apron, you’ve got some cooking to do.