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Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Culture
Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
Sam Stone
Cooking
We can die happy
Bon Appétit
Cooking
Crowd-pleasing sausages, spicy blistered edamame, and the easiest risotto to add to your weeknight dinner roster.
Bon Appétit
Restaurants
At Kismet Rotisserie in Los Angeles, chefs Sara Kramer and Sarah Hymanson put a Mediterranean spin on their burnished bird.
Molly Baz
Lifestyle
Fancy Nancy's roast chicken with schmaltzy rice and kale is irresistible—and surprisingly simple to make at home.
Amanda Gabriele
Culture
No, seriously, we want to see your photos of our fabulous April cover model: the slaw-topped, spicy-mayo-slathered fried chicken sandwich
Joanna Sciarrino
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
Cooking
Like a peppery strawberry salad and tart rhubarb juice.
Bon Appétit Staff & Contributors
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Culture
This method turns out crispy skin, juicy meat, and all you need is a cast iron skillet to make it happen.
Christina Chaey
Cooking
Bonus: You can run errands while it cooks.
Adam Rapoport
Cooking
Food director Carla Lalli Music and editor in chief Adam Rapoport get saucy over saucy chicken.
Carla Lalli Music
Cooking
With all the right elements, it's a true masterpiece.
Adam Rapoport
Restaurants around the country are featuring the Nashville specialty hot chicken. Local spot Hattie B’s shows us how it’s done.
Hattie B's, Nashville
techniques
Watch chef Geoffrey Zakarian show BA's Adam Rapoport how to pan-roast the paillard of his dreams
Sam Dean
Cooking
Just find something heavy and go to town
Julia Bainbridge
promotions
This crisp-skinned chicken wants to hang out on a bed of mushrooms.
Alyse Whitney
Lifestyle
A certain featherless bird gets its big break in nude modeling (NSFW if your boss already thinks you're a perv)
Sam Dean
Culture
Get the recipe from Jeanne Kelley's new cookbook, Salad for Dinner
Julia Bainbridge
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
When editor in chief Adam Rapoport throws a barbecue, it's the salad—not the meat—that has people going back for seconds and thirds.
Adam Rapoport
Cooking
You’ll never have to wonder whether they’re cooked through ever again.
Ali Francis
Culture
We asked bloggers to cook our Fried Chicken with Spicy Mayo, and it BLEW THEIR MINDS
Joanna Sciarrino