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magazine 2008 06 buttery steamed mussels with sake
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Cooking
Mussels are quick-cooking, inexpensive, and party-friendly. Avoid these common mistakes, and get them right, every time.
Rochelle Bilow
Culture
We gave you a sneak peek at three photos taken of recipes from Heart of the Artichoke. You voted for your favorite, and now we're ready to reveal the winning recipe: Mussels Mariniere.
Julia Bainbridge
Cooking
Serve with toasted bread and that's that.
Julia Bainbridge
Cooking
If you're standing in the frozen foods aisle: RUN!
Alex Delany
Cooking
They’re the razzle dazzle all my meals need.
Carla Lalli Music
Cooking
Get started with the tenderest fish, elegant cabbage rolls, and more.
Amiel Stanek
Restaurants
It’s got the perfect amount of heat and tons of flavor.
Adam Rapoport
best-new-restaurants
Every dish coming out of this Minneapolis kitchen feels like something that's never been done before.
Culture
A look at what to eat with Japan's famous drink...
Hannah Sullivan
techniques
Beurre blanc—the simple butter sauce that relies on ingredients you probably have on hand—is an easy way to add an elegant touch to tonight's dinner
Alison Roman
Cooking
Meet the new rich, tangy weeknight red sauce that combines two of our favorite noodle dishes.
Alex Beggs
Culture
Smorrebrod Gone WILD
Bon Appétit
Culture
They are like Slim Jims but wayyyyyyyy better.
Rachel Karten
techniques
This tasty shellfish is easy to find, affordable, sustainable, and easy to prepare--so what are you waiting for?
Janet McCracken
Cooking
No special equipment required.
Antara Sinha
promotions
We gave you a sneak peek at three photos taken of recipes from Elizabeth David's cookbook, At Elizabeth David's Table. You voted for your favorite, this light, vibrant mussel soup.
Julia Bainbridge
Cooking
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz
Cooking
Think salty, porky cinnamon rolls. These buns from Kristina Cho’s new book, ‘Mooncakes and Milk Bread,’ are completely irresistible.
Christina Chaey
Cooking
Choosing my favorite recipe was like choosing a favorite child—tough, but you do it anyway.
Caroline Lange
Cooking
Think pumpkin spice, but even better.
Shilpa Uskokovic
Culture
Sake? Beer? Wine? Vermouth? Yup, we drank it all.
Alex Delany
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Culture
Alex Beggs recaps the riveting week in the Bon Appétit Test Kitchen in her newsletter.
Alex Beggs