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Restaurants
Cult-status ramen, mapo hot fries, and Keralan comfort food that can't be missed in the Windy City.
Kate Kassin
Cooking
Bon Appetit readers feel just as passionately about fried chicken. Here are their top five picks.
Julia Bainbridge
Cooking
Greasy? Unhealthy? Pishposh! Fried food done right is just another way to cook--one that, as these 18 recipes show, happens to be insanely delicious
Bon Appétit
Restaurants
Why do people the world over love fried chicken? BA Foodist Andrew Knowlton delves into his fondest memories in search of the heart and soul of the bird
Andrew Knowlton
Culture
Come on in, the peanut oil's just fine
Rachel Sanders
Culture
He’s making his Chicken and Green Bean Stir-Fry on Thursday, June 10, at 7 p.m. ET.
The Bon Appétit Staff
Cooking
Here's how to make easy, excellent stir-fried greens, no complicated recipe—or lengthy ingredient list—required.
Chris Morocco
Restaurants
Korean Fried Chicken may be a stateside phenomenon, but nowhere is it more obsessed over than on the streets of Seoul. Wesley Yang stays up late in pursuit of the crunchiest, spiciest birds in town.
Wesley Yang
Cooking
These Blistered Green Beans with Garlic are all the convincing I need.
Carla Lalli Music
Restaurants
Andrew Knowlton
Cooking
Once you know this simple formula, you'll be a stir-fry success.
Alex Beggs
techniques
Watch chef Jeff McInnis brine and skillet-fry a chicken just the way he does at his restaurant Yardbird, in Miami
Matt Duckor
Cooking
What other soup can you eat with a bag of Tostitos?
Danielle Walsh
From the Kookerists at Bake at 350 comes delightfully daffy dude food: the fried-chicken cookie
Christopher Michel
Cooking
Hot chips, cool dip.
Carla Lalli Music
Cooking
Crunchy, comforting, and delicious, it'll chase your blues (or headache) away
Danielle Walsh
Restaurants
Chefs Tom Cunanan and Paolo Dungca bring Filipino flavors and burger-joint-honed techniques to their crowd-pleasing To “Chino” burger.
Joseph Hernandez
Cooking
Just as delicious and nearly as crispy.
Carlos Matias
techniques
How to make fried chicken, according to chef Dale Talde. There will be kimchi.
Carey Polis
Culture
Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.
Alex Delany
techniques
Because more things than you can imagine lend themselves to a coating of buttermilk and flour
Danielle Walsh
Restaurants
Wherever you are in the U.S., there's a bowl of soulful broth and irresistibly chewy noodles waiting for you.
Amiel Stanek
Cooking
Or really any time of day
Danielle Walsh