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magazine cookingclub 2008 04 sauteed kale with smoked paprika
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Culture
Spice your chicken to the heavens with this deep red Spanish seasoning.
Jeremy Glass
Culture
These spicy chicken kebabs were on our July cover, and now we want you to grill them up this weekend and tell (and show) us how they turn out
Bon Appétit
techniques
Less oil, more leaves that resemble chips.
Elyssa Goldberg
Cooking
Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.
Belle Cushing
Cooking
This dish has everything going for it in terms of ingredients, speed and simplicity. Plus, I have a thing for smoked paprika.
Chris Hall
Culture
You don't have to be a vegan to love this smoky, savory kale-and-tempeh recipe.
Rochelle Bilow
Culture
We put these fiery chicken kebabs on our July cover, but you, our readers, rocked them in reality. Here's what you produced
Joanna Sciarrino
Cooking
Like, much better. Much, much better.
Kendra Vaculin
Culture
Steamy broths, Dutch oven dinners, and potlikkers galore.
Dawn Davis
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
Cooking
Give your sheet-pan dinner the Crispy Kale Crown treatment.
Cathy Erway
Cooking
Jalebi, baby
Mehreen Karim
The beyond-ubquitous green gets a newfangled flavor pop from Indian lime pickle and goes down smooth with ghee
Mike Lew
techniques
Yes, blacken your cabbage.
Bon Appétit
Culture
We go and throw it on the grill
Joanna Sciarrino
Cooking
Salads, stone fruit, and charred veggies.
Bon Appétit Staff & Contributors
techniques
Kale Pesto! Kale Mac n Cheese! Kale Smoothies! You won't even believe it
Teri Tsang Barrett
Culture
See how bloggers are serving up Bon Appetit June cover recipes, Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze.
Diane Chang
Lifestyle
Sure, they're basic. But in a good way!
Aliza Abarbanel
techniques
This homemade curry has it all: sweet coconut milk, spicy peppers, crispy chickpeas, and roasted cauliflower.
Rochelle Bilow
techniques
Why American chefs are finally catching on to Japanese grilling.
Amiel Stanek
techniques
Maitake mushrooms--a.k.a. hen of the woods--grill up great. Just add a ton of olive oil, some low heat, and salt and pepper
Carla Lalli Music
Lifestyle
A Japanese donabe makes it simple to whip up beautiful, nourishing, riffable meals.
Christina Chaey
techniques
Why hadn't we thought of this before?
Bon Appétit