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magazine grilled black cod with fried garlic and chiles
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techniques
Funky black garlic has chefs practicing the dark arts.
Amiel Stanek
Culture
Where to eat
From gravy-soaked classics to delightful new spins, Chicago’s iconic Italian beef is alive and well. Here’s where to find the very best versions, according to a local.
Ximena N. Beltran Quan Kiu
Culture
Plus, mashed potatoes attack a Monet painting and a woman slices butter with her teeth.
Li Goldstein
Gently simmering cod in an aromatic tomato-saffron broth will bring out its best flavor and texture.
Mike Lew
Cooking
Haters begone. My cod and I are very happy, thank you very much.
Rachel Karten
Cooking
Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.
Belle Cushing
Tom Gore Vineyards
Culture
Cooking
A nutty, crunchy, crispy condiment that makes any bowl of salad, soup, pasta, or [fill in the blank] better.
Alyse Whitney
techniques
A comprehensive guide to buying, grilling, and zhuzhing your summer bounty.
Ali Francis
Restaurants
Zeppoli in Collingswood, New Jersey, sets the bar.
Alex Delany
Restaurants
At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel
Culture
A throwback recipe to make on sweltering summer days, and more from the week at BA.
Alex Beggs
Restaurants
In Las Vegas, star chefs cooked up a dinner featuring the weirdest, ugliest--and absolutely tastiest--seafood around, to highlight the potential of "trash fish"
E.C. Gladstone
Cooking
It took one writer four months to cook through all of the recipes in Bon Appétit's January issue—here's the fried pasta that came out on top.
Tommy Werner
Cooking
If you see garlic scapes, grab them, then make this stir-fry.
Serena Dai
Culture
Joe is either trying to kill me or marry me with these crispy fried habaneros. Plus more reviews!
Alex Beggs
Culture
Also reviewed this month: New almond butter almonds, limone Alfredo sauce, and chocolate oat milk.
Alex Beggs
techniques
Here's why you should (sometimes) start cooking in a cold pan.
Rochelle Bilow
Lifestyle
Black pepper deserves to be the star, not the sidekick.
Sarah Jampel
promotions
He did so last night atop a rooftop farm in New York's Long Island City
Matt Duckor
Restaurants
Spice rub one night, pasta or fish or salad the next. We're all about that versatility.
Emma Wartzman
Cooking
This swordfish recipe brought me to dinner nirvana in six ingredients and an hour flat.
Amanda Shapiro