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magazine beer marinated flank steak with aji and guacamole
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Cooking
Soda’s acidity tenderizes meat like chicken, while its sugar boosts caramelization.
Jesse Szewczyk
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Cooking
Forgotten pantry items can do wonders for your mid-week dinner in this dish.
Bon Appétit
Culture
Bon Appétit
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Flank Steak."
Bon Appétit
Cooking
Flank steak has been getting a lot of play lately because it's a recession-friendly cut of beef, but the relatively low price is just a perk as far as I'm concerned.
Bridget Moloney
Cooking
Beer-marinated skirt-steak tacos and a perfect caponata are among the restaurant recipes our readers want to cook at home this month.
Belle Cushing
Cooking
Skirt steak is inexpensive, versatile, and crazy tasty. It also cooks in a flash, which means it's tailor-made for grilling—and for leftovers
Julia Kramer
Culture
Cooking
Think of this as everything you love from this takeout stalwart, but grilled.
Rick Martinez
Cooking
Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.
Belle Cushing
Culture
Culture
Pitmaster Erin O'Shea of Precy Street Barbecue in Philadelphia reveals her signature BBQ sauce.
Andrew Knowlton
Cooking
This swordfish recipe brought me to dinner nirvana in six ingredients and an hour flat.
Amanda Shapiro
Cooking
Crunchy coleslaw, a customizable batch cocktail, sticky-sweet ribs, and more.
Editors of Bon Appétit
Culture
Our new "Grilling Book" is out soon, and this week we're having bloggers cook up its great recipes. Today: La Buena Vida's Nicole Franzen takes on beef
Bon Appétit
Cooking
I used to have an irrational fear of grilling steak and messing it up—and then I met the no-fail skirt steak recipe of my dreams.
Carey Polis
Culture
Culture
Culture
No trip to the famous chef's summer vacation spot would be complete without a taste of these local wines, ciders, and beer.
Bon Appétit
Cooking
We promise that taking the time to infuse your meat with these flavors will be worth it.
Bon Appétit
techniques
We cooked up more than 20 steaks to bring you our favorites for the 'cue.
Amy Albert
Culture
No disrespect to saucisson sec, but American made charcuterie is ready to dominate your next cocktail hour.
Belle Cushing
When editor in chief Adam Rapoport throws a barbecue, it's the salad—not the meat—that has people going back for seconds and thirds.
Adam Rapoport