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magazine cookingclub cedar planked shrimp with chipotle pumpkin seed salsa
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Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Cooking
We tried garlic butter potato chips, honey mustard dressing, chicken pot pies, and more.
Alex Beggs
Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
Culture
Bon Appétit
Cooking
And more January finds reviewed, like chewy tteok and bland ginger beer.
Alex Beggs
Cooking
Like a tender blueberry lemon loaf and a winning kale salad.
The Bon Appétit and Epicurious Staffs
Culture
See how this recipe turned out in other cooks' kitchens.
Joanna Sciarrino
Cooking
With this method, I can get golden, crackly shrimp without gloopy batter or a giant bucket of oil.
Joy Cho
Cooking
Here are 22 of our best shellfish recipes--just remember to make enough to share
Sam Dean
Cooking
All you need is a paring knife and a little patience.
Meredith Schwartz
Cooking
We tried 9 different tortilla chip brands, so you’ll never have to wonder again.
Ashley Mason
Restaurants
When the man behind Tartine Bakery's joined an all-star cast of chefs, mixologists, and pro surfers in Mexico for a week of waves and open-fire cooking, it was all good, from shrimp-and-lobster salad to custom grilled flatbreads
Chad Robertson
Lifestyle
And it's perfect on roasted salmon (or vegetables, or fried eggs, or garlicky yogurt...)
Emily Fiffer and Heather Sperling
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs
Cooking
Like masa pancakes and miso-glazed eggplant grain bowls.
The Bon Appétit Staff
Culture
Because these ones are served with garlicky shrimp
Joanna Sciarrino
The Bon Appétit Test Kitchen
Cooking
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Zoe Denenberg
Culture
Plus, Magnolia Bakery is entering the edibles arena, and we tried the green bean casserole flavor seltzer.
Li Goldstein
Cooking
There's always leftover chipotle in adobo sauce, but throwing them away is a shame. Here's how to use up the rest of that spicy, smoky can of goodness.
Alex Delany
techniques
Jill Silverman Hough
Culture
All last week, chef Jeremy Fox posted droolworthy pics of spring produce (like these fiddleheads) on Bon Appetit's Instagram feed. Here's a slideshow of his best
Laura Loesch-Quintin
sponsored
Charleston Area Convention & Visitors Bureau
Lifestyle
The good news: sushi-grade Maine shrimp are hitting the market now. The bad news: they won't be available for long
Scott DeSimon