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magazine fasteasyfresh 2008 07 grilled halibut with grilled pepper harissa
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Culture
Culture
The Bon Appétit Test Kitchen
Culture
Plus, mashed potatoes attack a Monet painting and a woman slices butter with her teeth.
Li Goldstein
Cooking
A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.
Alyse Whitney
Cooking
At the Standard Grill, our editor in chief, Adam Rapoport, falls in love with the punch service, and with the philosophy of hospitality that produced it
Adam Rapoport
Culture
Plus, people are selling Girl Scout cookies for $100 on eBay and SunnyD releases a spiked seltzer.
Li Goldstein
Culture
We urge you to try our tasty July cover recipe for grilled rib eye at home. And if you do, we want to know about it!
Bon Appétit
Culture
Our tarragon roasted fish with hazelnut brown butter was a hit with bloggers, who deemed it "Excellent, and all in less than 45 minutes"
Joanna Sciarrino
Culture
Chop, chop, done.
Alex Beggs
Culture
Hot dogs and rosé, naturally.
Marissa A. Ross
Culture
Today's recommended links from BA editors...
Emily Fleischaker
promotions
We just launched our "Grilling Book," and celebrated with a rooftop party featuring beach balls, neon sunglasses, and sticky, sticky ribs
Bon Appétit
promotions
Watch Adam Rapoport, our editor in chief, go on MSNBC to lay down some knowledge from "The Grilling Book"
Sam Dean
This roasted halibut is packed with flavor—not to mention fresh, healthy, and simple to prepare.
Lucy Madison
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
Cooking
Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.
Belle Cushing
Cooking
What you should serve for Saturday's Mayweather vs. Pacquiao fight.
Mallory Stuchin
Culture
Culture
Pitmaster Erin O'Shea of Precy Street Barbecue in Philadelphia reveals her signature BBQ sauce.
Andrew Knowlton
Culture
What's the best thing you ate this year? A couple of editors try to answer this most dreaded of questions in a single podcast episode. Plus, we take a trip down to the Test Kitchen to talk all things fermentation, and executive editor Christine Muhlke gives us a preview of the food trends everyone will fall for in 2016.
Bon Appétit
Cooking
A full-on steak dinner in under 30 minutes? Yep, it can be done
Bon Appétit
Culture
The Bon Appétit Test Kitchen