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Cooking
They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
techniques
Weeknights are all about easy chicken dinners. Here's how we improvise our birds, from a coconut-milk-and-soy-sauce braise to a roast that lasts all week
Rochelle Bilow
sponsored
A successful dinner party means that you’re straddling the line between chef and host, seemingly effortlessly floating from living room to dining room refilling drinks while also making sure your red wine-braised brisket is still on track.
Kenmore PRO
Culture
Take it low and slow and you'll have the creamiest salmon, or melt-in-your-mouth short ribs, or insanely tender chicken. Here's how to slow roast.
Emma Wartzman
Cooking
On this episode of Dinner SOS, Chris, Leetal, and Ron guide Kaylee in how to cook with a tagine.
Bon Appétit Staff & Contributors
Culture
Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
Sam Stone
Lifestyle
I never thought a veg broth could live up to a chicken one—I was wrong.
Sarah Jampel
Cooking
These oven-barbecued chicken thighs are saucy, ultra-tender, and you 100% don't need a backyard to make them.
Christina Chaey
Cooking
All your at-home grilling dreams come true
Mehreen Karim
test-kitchen
Short ribs, chicken curry, and more hearty weeknight dinners in under an hour.
Emma Wartzman
Emily Fleischaker
Culture
A roundup of food news from around the Internet on October 15, 2014.
Rochelle Bilow
Culture
A roundup of food news from around the Internet on July 3, 2014.
Rochelle Bilow
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Cooking
Why editor in chief Adam Rapoport would rather make braised turkey legs.
Adam Rapoport
Culture
Today's recommended links from BA editors...
Sam Dean
promotions
This crisp-skinned chicken wants to hang out on a bed of mushrooms.
Alyse Whitney
Cooking
Like coconut tempeh larb and mochi pancakes.
The Bon Appétit Staff
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Cooking
Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.
Adam Rapoport
Culture
A roundup of food news from around the internet on January 8, 2014
Mike Lew
Cooking
You’ll never have to wonder whether they’re cooked through ever again.
Ali Francis
Cooking
Keep calm and keep cooking.
Adam Rapoport