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magazine chicken scaloppine with hazelnut cream sauce
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Lifestyle
We’d eat just about anything with this spicy cashew dressing drizzled on top.
Aliza Abarbanel
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Culture
Culture
One day, a mysterious hot sauce appeared in our office. Little did I know, I’d met my desk lunch’s perfect match.
Hilary Cadigan
Cooking
Make it for stuffed peppers, baked eggs, weeknight chicken, and more.
Kendra Vaculin
Cooking
Warning: it's addictive.
Alyse Whitney
Cooking
So many strawberry things. A cottage cheese dip?! Passion fruit sorbet! What a summer.
Alex Beggs
Cooking
It’s packed with jammy, sweet bell peppers and topped with ricotta salata and hazelnuts.
Alex Beggs
Cooking
The cauliflower tastes so much like boneless chicken wings, it's unreal.
Alyse Whitney
Restaurants
It’s got the perfect amount of heat and tons of flavor.
Adam Rapoport
Culture
promotions
Molly Moon ice cream plus a whole lotta cava makes for a good time, we discovered
Hannah Sullivan
Culture
You voted for your favorite photo from Good Food to Share, and now we'll reveal the recipe
Julia Bainbridge
Culture
Plus, the Aperol spritz is back in style and a child tries peanut sauce for the first time in the newest Delicious or Distressing
Li Goldstein
Culture
The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.
Claire Saffitz and Belle Cushing
Cooking
Like tender sponge cake, and citrusy salad.
Bon Appétit Staff & Contributors
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
techniques
Your salad deserves more love. And whipped cream.
Bon Appétit
Cooking
Food director Carla Lalli Music and editor in chief Adam Rapoport get saucy over saucy chicken.
Carla Lalli Music
Culture
Get the recipe from Jeanne Kelley's new cookbook, Salad for Dinner
Julia Bainbridge
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Restaurants
How many ways can you possibly cook a pounded-thin piece of chicken breast? Well, as any self-respecting red sauce menu will tell you, the answer is…a lot.
Amiel Stanek
test-kitchen
We suffered (and this time, we do mean *suffered*) through a blind testing of five supermarket brands so you don't have to
Bon Appétit
Cooking
A new (easy!) recipe from pitmaster Bryan Furman will give you all kinds of ATL cred.
Hilary Cadigan