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magazine cookingclub 2008 06 black pepper roasted duck breasts grilled plums
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Culture
Plus, mashed potatoes attack a Monet painting and a woman slices butter with her teeth.
Li Goldstein
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Restaurants
At the Beach Plum Restaurant on Martha's Vineyard, chef Chris Fischer harvests, fishes, and butchers his way to the best food the island has to offer
Lifestyle
Black pepper deserves to be the star, not the sidekick.
Sarah Jampel
Culture
This mild pepper adds major flavor without melting your face off.
Alex Delany
Cooking
Don't fret, all stroganoff means is "beef cooked in cream sauce"
Bon Appétit
Culture
Pitmaster Erin O'Shea of Precy Street Barbecue in Philadelphia reveals her signature BBQ sauce.
Andrew Knowlton
Our new cooking column chronicles an amateur cook's crazy adventures in the kitchen. This time: A twenty-duck feast
Adam Sachs
Cooking
Food director Carla Lalli Music and editor in chief Adam Rapoport get saucy over saucy chicken.
Carla Lalli Music
Culture
Not butternut squash soup. Not buttered-something else soup. Butter soup.
Julia Bainbridge
Culture
Show us what you got! Cook our June cover recipe and send us your pics
Joanna Sciarrino
Cooking
Pancakes included!
Danielle Walsh
Culture
The Bon Appétit Test Kitchen
Cooking
A new (easy!) recipe from pitmaster Bryan Furman will give you all kinds of ATL cred.
Hilary Cadigan
Culture
Chop, chop, done.
Alex Beggs
Culture
Knock out holiday overeating and ease back into healthful habits with delicious meals like this.
Emily Fleischaker
Culture
The Bon Appétit Test Kitchen
Cooking
Almost as easy as chicken, and with way more flavor.
Hana Asbrink
promotions
At BA's Instagram silent auction, we raised money for victims of Hurricane Sandy. Also, we ate fabulously and mingled with famous people
Matt Duckor
Culture
Here are the finalists for this week's food52 contest: Your Best Recipe For Plums.
Julia Bainbridge
Culture
Today's recommended links from BA editors...
Sam Dean
test-kitchen
The best part of our Executive Editor, Christine Muhlke, throwing a Lundi Gras party for 40 of her closest friends is the leftover tasso ham, gumbo, and bread pudding we got to chow down on this afternoon at work.
Hunter Lewis
Culture
If you're a ladybug, then definitely. Plus, opening a pub 1860s-style, lobster mac-and-cheese for the champ, and more in our daily roundup of food news
Danielle Walsh
Cooking
You could also serve this on a fried-corn tortilla and all you'd need is a margarita to complete the meal.
Emma Wartzman