I am positive that Bon Appétit magazine has become one of the most youthful (in the best way possible!) and relevant food magazine in the last couple of years.
I know that Kinfolk, Cereal, etc... are could be considered more "artful", "meaningful", etc... but sometimes it's much too serious and I don't always have the desire to live my life in a pair of $180 clogs and wild foraged flowers... I love a smashed flat-top grill burger and a Coca-cola w/crushed ice but still want to know how to make proper English duck-fat-oven-fried-potatoes.
This is where Bon Appétit comes into play, in one single edition they can cover all the above, coupled with insane photography and a good amount of happy cheek. The site, their instagram and their editors' instagrams are sooooo good right now!
One of the best Sunday night-it's too cold and I want something soothing but different- recipes is their Squid Ink + Njuda + Shrimp Pasta. From the brilliant idea of saving & freezing shrimp peels to the taste...perfect. Best of all. It's easy. Insanely easy.
So easy that I'm going to just link the recipe HERE.