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magazine grilled black cod with fried garlic and chiles
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Culture
techniques
Funky black garlic has chefs practicing the dark arts.
Amiel Stanek
Gently simmering cod in an aromatic tomato-saffron broth will bring out its best flavor and texture.
Mike Lew
Culture
Cooking
Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.
Belle Cushing
Cooking
Haters begone. My cod and I are very happy, thank you very much.
Rachel Karten
Culture
Plus, mashed potatoes attack a Monet painting and a woman slices butter with her teeth.
Li Goldstein
Culture
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
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
Tom Gore Vineyards
Culture
Try this delicious sauce on roasted potatoes, atop grilled bread or fish, and, heck, just about anything.
Emily Fleischaker
Culture
promotions
He did so last night atop a rooftop farm in New York's Long Island City
Matt Duckor
Cooking
Flank steak has been getting a lot of play lately because it's a recession-friendly cut of beef, but the relatively low price is just a perk as far as I'm concerned.
Bridget Moloney
Cooking
A nutty, crunchy, crispy condiment that makes any bowl of salad, soup, pasta, or [fill in the blank] better.
Alyse Whitney
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
Culture
Restaurants
Zeppoli in Collingswood, New Jersey, sets the bar.
Alex Delany
test-kitchen
Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.
Janet McCracken