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magazine 2008 06 garlic miso pork chops
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Culture
Everyone in my family loved these garlic-miso pork chops from the June issue, and that's really saying something.
Chris Hall
Cooking
It’s twice as delicious and half as expensive as any pork chop you have had or ever will have.
Amiel Stanek
techniques
You're still mincing your garlic? Get with the times, man.
Alex Delany
Cooking
I thought pork chops were a dry, sad, never-make-at-home dish. This recipe changed my mind.
Alyse Whitney
techniques
Dig out that old garlic press, and use it with pride!
Dawn Perry
Cooking
…this one actually works!
Sarah Jampel
Cooking
Meet the creamy, ultra-garlicky white sauce that you’ll want to put on just about everything.
Emma Wartzman
Shopping
Crushed cloves without the mess.
Francesca Krempa
techniques
The biggest mistake of all is not using it. But here's what else people screw up when cooking with garlic (including burning it!).
Rochelle Bilow
Culture
The recipe we're all making right now (because germs) and more food news from the week.
Alex Beggs
Culture
XOXO, Garlic Girls of TikTok
Esra Erol
Cooking
Beware: It is seriously addictive.
Emma Wartzman
Cooking
All you need to do is change this one thing.
Alex Delany
techniques
A 3-ingredient marinade that makes the juiciest pork chops ever.
Alex Beggs
Cooking
If you see garlic scapes, grab them, then make this stir-fry.
Serena Dai
Cooking
If you can't find treviso, just use a small head of round radicchio.
Bon Appétit
Cooking
If you’ve ever said the words “too much garlic,” don’t talk to me or this chicken recipe ever again.
Amanda Shapiro
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Cooking
And how to save your chops from dreaded dryness.
Meryl Rothstein
Cooking
On this episode of Dinner SOS, Chris and Inés help Jen find exciting new ways to cook pork.
Culture
Alex Beggs recaps the riveting week in the Bon Appétit Test Kitchen in her newsletter.
Alex Beggs
Restaurants
Chicharron. Ribs. Loin. Belly. All on the same piece of meat.
Andre Gomez
Cooking
Fall is the time to buy fresh garlic. So go buy a ton of it, then use it to make a flavorful paste. Here's how.
Rochelle Bilow
