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magazine cookingclub sauteed kale with smoked paprika
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Culture
Spice your chicken to the heavens with this deep red Spanish seasoning.
Jeremy Glass
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
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
Cooking
Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.
Belle Cushing
techniques
Less oil, more leaves that resemble chips.
Elyssa Goldberg
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
The beyond-ubquitous green gets a newfangled flavor pop from Indian lime pickle and goes down smooth with ghee
Mike Lew
Culture
Steamy broths, Dutch oven dinners, and potlikkers galore.
Dawn Davis
techniques
Kale Pesto! Kale Mac n Cheese! Kale Smoothies! You won't even believe it
Teri Tsang Barrett
techniques
This homemade curry has it all: sweet coconut milk, spicy peppers, crispy chickpeas, and roasted cauliflower.
Rochelle Bilow
Culture
See how bloggers are serving up Bon Appetit June cover recipes, Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze.
Diane Chang
Culture
We go and throw it on the grill
Joanna Sciarrino
techniques
Yes, blacken your cabbage.
Bon Appétit
Cooking
Give your sheet-pan dinner the Crispy Kale Crown treatment.
Cathy Erway
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
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
techniques
techniques
Why hadn't we thought of this before?
Bon Appétit
Cooking
Like, much better. Much, much better.
Kendra Vaculin
Culture
Seamus Mullen, chef at Tertulia in New York, lets you in on the secret to getting seriously delicious, Spanish-style smoky eggplant on your backyard grill.
Elyssa Goldberg
Lifestyle
Cooking
Jalebi, baby
Mehreen Karim
techniques
Why American chefs are finally catching on to Japanese grilling.
Amiel Stanek