Alex Beggs
Contributor
Alex Beggs, previously a senior staff writer at Bon Appétit, covered a wide range of topics for the brand, including everything you need to know about cherries, a column on questionable etiquette, and the reasons why crispy foods reign supreme. Her Thanksgiving feature, “Absolutely Perfect,” earned a National Magazine Award in 2020. Currently, she works as a freelance writer and cookbook co-author based in Ann Arbor, Michigan.
Cooking
This Fruit Tart Is Going Through Its Blue Period, Like Picasso
A new recipe to make all summer, or hang in MoMA.
Restaurants
The Houston Restaurant That Astronauts—and My Grandparents—Hit Up for Lunch
Astronauts are hard to spot in the wild, but lunch hour is the great equalizer.
Lifestyle
How Do You Snooze? What Your Alarm Clock Style Says About You
Your snooze button told us everything.
Cooking
Life Moves Fast. That’s Why You Gotta Take Your Breakfast Burrito To-Go.
And inside that burrito, there’s a layer of fluffy egg that will change your burrito technique forever.
Cooking
Hold On to Your Fascinators, We Made an Unofficial Royal Wedding Cake Recipe
We’re all royals now.
Cooking
Make This Risi e Bisi Just So You Can Say It Over and Over Again
Like risotto, but lighter, brighter, and topped with sizzled scallions.
Cooking
You Love Rosé. I Love Rosé. Let’s All Make Some Rosé Sangria.
And serve it with smashed cucumbers, tons of green summer herbs, and sparkling lemon soda.
Cooking
This Italian Salad Recipe Makes Me Feel Like an Extra on ‘The Sopranos’
It’s so good, I plan entire dinner parties around it.
Culture
Let These Julia Child Valentines Be a Small Joy In Your Crazy Week
Bid on these postcards and Valentines from Paul and Julia Child and go on pretending you’ve been friends with them all along.
Cooking
Make Malfatti: Fluffy Ricotta Dumplings That Are So Much Easier Than Gnocchi
Little pillows of ricotta, Parmesan, flour, and egg. That’s it!
Cooking
Instant Pot Split Pea Soup with Bacony Croutons Because It’s Still Ham Season
12 minutes under pressure—okay, plus 20 minutes to pressurize—instead of hours simmering on the stove.
Shopping
I Ranked 14 Flavors of Emergen-C So You Don't Have to Wonder Anymore
Senior editor Alex Beggs OD-ed on Vitamin C for the sake of science.
Cooking
Be a Person Who Makes Focaccia on the Regular
Top it with crunchy flakes of Maldon salt, thinly sliced red onion, a big red ribbon—you do you.
Cooking
1 Easy Hummus Recipe, 5 Ways to Mess with It
Spicy hummus. Avocado hummus. Curried sweet potato hummus. ALL OF THE HUMMUS.
Cooking
BA's Best Lasagna Is Our Only Winter Hobby
Nothing says personal growth like a casserole dish that weighs more than a slab of marble.
Cooking
I Bring This Salsa to Every Party, Then Eat It Alone in a Corner
It's 157% better than the jarred stuff, and it's SENSATIONAL.
Culture
Laila Ali on Boxers' Bad Eating Habits and Learning to Fuel Her Body Right
The undefeated boxing champ still works out hard—then makes her kids something called “breakfast spaghetti.”
Culture
If There Was an Oscar for Best Food Scene, This Would Win
You'll be craving Welsh rarebit with a poached egg. Bacon. Scones, butter, cream, jam. And some sausages.