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magazine cookingclub 2008 04 roast chicken with rosemary garlic paste
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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
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Cooking
It's lemony, garlicky, and you'll never have to wonder whether or not it's done.
Emily Eisen
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Cooking
The "whoa" is 'cause you confit it in olive oil
Bon Appétit
Cooking
This soup has just three other ingredients, but garlic is the one that matters.
Chris Morocco
Stop stressing out over Sunday supper! This chicken recipe has only four ingredients.
Rochelle Bilow
Cooking
Bonus: You can run errands while it cooks.
Adam Rapoport
Cooking
The time for a big bowl of chicken and bean stew is now
Alex Delany
Culture
Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.
Alex Delany
Cooking
Put a few ingredients in a jar, and just let it go—aka, the easiest way to start fermenting at home.
Elyssa Goldberg
test-kitchen
When you can't decide between chicken or sausage and peppers—so you have both.
Rick Martinez
Culture
It’s its OWN thing okay. This has nothing to do with the raw stuff!
Alex Beggs
Culture
Knock out holiday overeating and ease back into healthful habits with delicious meals like this.
Emily Fleischaker
Cooking
Here's how to make that birdie sing
Bon Appétit
techniques
There's an art to a perfectly tender roast lemon chicken—but it's also easier than you think. Watch this video to learn the technique.
Rochelle Bilow
techniques
You're still mincing your garlic? Get with the times, man.
Alex Delany
Culture
We gave you a sneak peek at three photos taken of recipes from The French Women Don't Get Fat Cookbook. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
techniques
It keeps those veggies moist, too
Bon Appétit
Cooking
The cauliflower tastes so much like boneless chicken wings, it's unreal.
Alyse Whitney
Culture
The Bon Appétit Test Kitchen
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
techniques
Here's what went down
Bon Appétit
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