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magazine field greens with red chili dressing
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Cooking
Our favorite salad doesn't require a complicated dressing or a bunch of prepped veggies—just cold, crisp lettuce, salt and pepper, and lemon and oil.
Claire Saffitz
Restaurants
In Ohio’s Queen City, this distinct chili is a way of life. The best versions are piled onto spaghetti, slathered on hot dogs, and used to top bowls of the very best ramen.
Daniel Walton
Restaurants
One city’s humble, but indisputable, iconic dish.
Melissa McCart
Cooking
Put down the jar of red pepper flakes: We've got the intel on how to cook with fresh chiles—including how to choose the right level of heat for your favorite dishes.
Rochelle Bilow
techniques
Get outta here, beans—our best beef chili gets it right with three cuts of meat and tons of smoky chiles.
Christina Chaey
Restaurants
Andrew Knowlton
Cooking
A mildly spicy chile flake that we sprinkle on pizza, pasta, popcorn—okay, everything.
Christine Muhlke
Culture
Bon Appétit Test Kitchen
Cooking
Use it anywhere you’d like a bright, garlicky punch of flavor.
Linda Shiue
Cooking
Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.
Amiel Stanek
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Cooking
On this episode of Dinner SOS, Chris and Kendra help caller Natalie tackle leafy greens!
Cooking
It’s a shortcut to toppings, sauces, braises, and more
Kendra Vaculin
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Cooking
You’ll want to “gobble” it up—get it!?
Carla Lalli Music
Cooking
Earthier, fruitier, and more interesting than green bell peppers, poblanos bring the (mild, intriguing) heat.
Amiel Stanek
Cooking
It also costs just ten bucks. Boo-yah!
Julia Bainbridge
Culture
So alive that it lives in the door of my fridge.
Aliza Abarbanel
techniques
We asked our readers what secret ingredients they put in their "best chili ever" and got some unexpected responses.
Diane Chang
We love this light and tangy buttermilk dressing—it's especially great on a summer salad.
Rochelle Bilow
Cooking
The old school was cool as hell. These aren't going out of style any time soon.
Alex Delany
Cooking
Open a few jars, crank the blender, and dinner is served.
Ali Francis
Cooking
Enjoy it warm, cold, or at room temp.
Hana Asbrink
Cooking