Bon Appétit has published thousands of recipes since printing its first issue in 1956. 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. There’s a classic tuna melt, lusciously creamy (and vegan!) cacio e pepe, and a reader-favorite chicken salad. |
With a punchy sesame-ginger dressing plus tons of texture from bean sprouts, canned water chestnuts, and toasted nuts, this mountainous salad is bound to be a hit at any gathering. |
