Every Recipe From the Bon Appétit 56

Welcome to the second annual Bon Appétit 56.

Bon Appétit printed its first issue in 1956, and since then our food editors and contributors have gone on to develop thousands of recipes. Cooking through the entire archive would be impossible for even the most ambitious person, so our editors curated the Bon Appétit 56: a short list of the dishes you must make this year.

Some are classics, like the tuna melt that makes lunch-for-dinner a special occasion, and the cherry biscuit cobbler that’s our template for summer bakes. Others are reader favorites, embracing what it means to be a home cook today: amped up sloppy joes with spicy-sweet gochujang, a lusciously creamy and vegan cacio e pepe, a freezer-friendly breakfast casserole, a halal-cart-inspired chicken salad that transforms rotisserie chicken, and more.

For every occasion there’s a highly recommended, obsessively tested winner waiting for you.

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