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magazine 2008 06 roasted cod on large garlic croutons
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Cooking
I would do pro bono PR for these croutons.
Antara Sinha
Cooking
Haters begone. My cod and I are very happy, thank you very much.
Rachel Karten
Culture
Gently simmering cod in an aromatic tomato-saffron broth will bring out its best flavor and texture.
Mike Lew
Cooking
Cheesy cauliflower is one of life’s greatest pleasures. Cheesy cauliflower with capers is even better.
Aliza Abarbanel
Cooking
Fuzzy slippers, a mud mask, and two heads of garlic in a pot are my religion.
Emily Schultz
Culture
XOXO, Garlic Girls of TikTok
Esra Erol
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
“Bread Steak” hits the spot when a slab of cauliflower just won’t cut it.
David Tamarkin
Culture
Food news from around the Internet for September 10, 2013
Danielle Walsh
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
To thank our Facebook fans, every week for a month we'll pick our favorite fan-submitted photo of a Bon Appetit recipe and feature it here.
Diane Chang
test-kitchen
Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.
Hillary Smith
Cooking
A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.
Alyse Whitney
techniques
You're still mincing your garlic? Get with the times, man.
Alex Delany
techniques
Culture
You can order a beautiful holiday dinner, and no, we don't mean from the pizza place down the street.
Ashlea Halpern
Culture
The recipe we're all making right now (because germs) and more food news from the week.
Alex Beggs
Culture
A throwback recipe to make on sweltering summer days, and more from the week at BA.
Alex Beggs
Cooking
Eight cloves of garlic means you really must be really, really close.
Elyse Inamine
Culture
A roundup of food news from around the Internet on February 27, 2014.
Ann Mah
promotions
Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
techniques
And not just any mandoline--our HSN model!
Bon Appétit