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Recipes
(155)
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Recipes
For when we need to stop worrying and get cooking.
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Culture
The Spicy Pork and Mustard Green Soup inspired 10 readers to new culinary and creative heights—here are their results
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Culture
Grab your house slippers and get cooking.
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Recipes
A collection of our cover recipes since 2012, from Skillet-Fried Chicken to Ultimate Sticky Buns to Sour Cherry Pie.
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Recipes
What is this dreary weather? Time to stay inside and cook.
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Culture
Plus, stunning serving ware, moisturizing oils, and more recommendations from our editor in chief.
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Culture
Check out photos from the housewarming party we threw with chef Andrew Carmellini to celebrate the opening of our shiny, new Test Kitchen.
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Recipes
Hosting brunch, but want to sleep in? Long day of work, and you haven’t thought about dinner? Don’t sweat. We’ve got you covered.
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Recipes
The weather is turning. Gird yourself with cheesy baked spaghetti pie, no-stir polenta, and more.
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Culture
How our readers cooked—and photographed—our August 2014 cover recipe: Yotam Ottolenghi's Tomato, Onion, and Roasted Lemon Salad
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Culture
Our favorite submissions from Bitten Word's Cover to Cover challenge, in which participants cooked from our September Restaurant Issue.
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Cooking
Because you'd rather be standing in shallow end of the pool than in front of the stove.
Articles
(116)
Culture
An invitation to cook the dishes from our best new restaurants in America, photograph the results, and send them in to Bon Appétit
Joanna Sciarrino
Culture
Cook up a Flying Drumstick of your own to rival the crispy perfection of our February cover model
Rachel Sanders
Culture
We can't even begin to describe the drama/anxiety/sturm and drang that normally goes into choosing the cover dish for an issue of BA...
Emily Fleischaker
Culture
This fish is ready for its photo op
Rachel Sanders
Culture
These spicy chicken kebabs were on our July cover, and now we want you to grill them up this weekend and tell (and show) us how they turn out
Bon Appétit
Culture
We challenge you to an open-face photo face-off
Rachel Sanders
Videos
(307)
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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://weigt-finish.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://weigt-finish.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://weigt-finish.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Priya Krishna, Rick Martinez, Christina Chaey and Molly Baz as they take you on a tour of their home (or AirBnb) kitchens.
Filmed on 3/19 and 3/23/20.
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"I want to make sure I'm being a proper leader for them." Juliana Latif, Chef de Cuisine at the Eastern Mediterranean restaurant Zou Zou's, walks us through a typical day at the New York City eatery. Juliana starts off laying out her kitchen prep process (and watch as she demonstrates how she fillets fluke), moves on to lunch and dinner service, and breaks down how she takes inventory.
Director: Gunsel Pehlivan
Editor: Mack Johnson
Creative Producer: Parisa Kosari
Associate Producer: Dimitri Lazarshvili
Director of Photography: Kevin Dynia
Camera Operator: Aaron Snell
Camera Operator: Duell Davis
Assistant Camera: Lucas Young
Audio: Brett van Deusen
PA: Amara McNeil
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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Chef Ayesha Nurdjaja shows how to make five flavor-packed grilled skewers with steak, chicken, shrimp, halloumi, and zucchini. From juicy marinated chicken and perfectly cooked steak to smoky shrimp and golden halloumi, Ayesha shares her essential techniques for prepping, seasoning, skewering, and grilling each ingredient. The result is a showstopping Mediterranean-inspired kebab feast that’s sure to impress friends and family.
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When it comes to all things culinary, Test Kitchen chef Molly Baz has attempted many complicated and rarefied cooking techniques, but she's never tried pancake art. Join her as she tries to master the instagramable medium that is pancake art through a series of 7 challenges.
Check out Brek Nebel's Instagram: https://www.instagram.com/pancakebrekfast/
Visit Jasmine Rezonable's website: http://getcakedla.com/