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magazine grilled shrimp with fiery lemongrass chile sambal
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Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Cooking
Meet the new rich, tangy weeknight red sauce that combines two of our favorite noodle dishes.
Alex Beggs
Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
Cooking
Crunchy coleslaw, a customizable batch cocktail, sticky-sweet ribs, and more.
Editors of Bon Appétit
Cooking
Like a tender blueberry lemon loaf and a winning kale salad.
The Bon Appétit and Epicurious Staffs
Culture
Restaurants
All you need is some indirect heat.
Amiel Stanek
Lifestyle
This lime leaf sambal is lip-numbingly spicy but full of complex umami flavor.
Chris Morocco
Cooking
Shellfish, desserts, veggies, and more
Bon Appétit
Cooking
Good for more than just grilling.
Shilpa Uskokovic
Cooking
Its summery sweetness balances spicy mustard and smoky chipotles.
Ali Francis
Cooking
You've fallen in love with sriracha, but you should be cooking with sambal
Rick Martinez
Culture
Alex Beggs recaps the riveting week in the Bon Appétit Test Kitchen in her newsletter.
Alex Beggs
Culture
She makes two kinds of ribs and talks through tips and techniques.
Editors of Bon Appétit
Restaurants
Remember when burgers started creeping past $25? Well, the once-modest shrimp cocktail is turning into a full-on splurge now, too.
Ryan Sutton
Culture
Ready, set, grill. We can't wait another minute to make these recipes, from whole fish to salad to fruit.
Rochelle Bilow
Turn your kitchen into a tapas bar with garlicky roasted shrimp.
Ann Mah
promotions
We just launched our "Grilling Book," and celebrated with a rooftop party featuring beach balls, neon sunglasses, and sticky, sticky ribs
Bon Appétit
Culture
Don't have time to make dinner on crazy weeknights? You obviously haven't met this shrimp curry with chickpeas and cauliflower.
Rochelle Bilow
Culture
We put these fiery chicken kebabs on our July cover, but you, our readers, rocked them in reality. Here's what you produced
Joanna Sciarrino
Cooking
It’s the greatest pineapple we’ve never had.
Christina Chaey
Culture
Our new "Grilling Book" is out soon, and we're having bloggers test-drive its recipes. Today: Not Without Salt's Ashley Rodriguez fires up some fish
Bon Appétit
Culture
Culture
It's...lit.
David Walters