Search results for
magazine harissa onion dogs with preserved lemon relish
Filter Results
Sort By:
Articles
(177)
Shopping
BA's entire test kitchen is obsessed with NY Shuk harissa. Here's why.
Molly Baz
Culture
What's the best way to decorate the humble hot dog? We asked you, our readers, and you gave us 24 brilliant ideas, from Sriracha to...fried bananas?!?
Sam Dean
Cooking
A beef and ginger stir fry with a secret ingredient.
Adam Rapoport
Culture
Now tell me yours!
Alex Beggs
Culture
We gave you a sneak peek at three photos taken of recipes from Quiches, Kugels, and Couscous. You voted for your favorite, and now we're ready to reveal the winning recipe: Moroccan Chicken with Olives and Preserved Lemons.
Julia Bainbridge
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and links
Joanna Sciarrino
Culture
Chop, chop, done.
Alex Beggs
Culture
"If I'm coming home from work at 11 o'clock at night, one of my drivers will bring us to Papaya King. That's an evil thing I do."
Alyse Whitney
Cooking
Our favorite ways to dress up the season's easiest grill-friendly snack
Danielle Walsh
Cooking
Make the most of these salty, tangy, one-and-done flavor boosters.
Antara Sinha
Culture
Buffalo chicken pudding barfait. Salmon roe boba tea. The recipes in Dennis Lee’s “Food Is Stupid” newsletter seem like jokes—but the food world is taking him seriously.
Adam Reiner
Culture
Vote for the recipe you most want us a reveal and you might win a copy of The Art of Preserving.
Julia Bainbridge
Cooking
These next-level hot dog toppings aren't just condiments: They’re a way of life.
Claire Saffitz
Shopping
Recipes created by Bon Appétit editors, exclusive content, and specialty ingredients, all delivered straight to your kitchen.
Bon Appétit Staff & Contributors
Culture
Ruth Reichl's novel, Delicious!, tells the story of a young woman who gets hired at a food magazine.
Bon Appétit
Restaurants
Chef Shuai Wang ushers in the Year of the Ox with a very lucky Lunar New Year feast.
Jenny Liao
Cooking
Or the oyster lovers
Julia Bainbridge
Culture
Metaphorically, though, not with, like, actual skewers
Sam Dean
Culture
Every week for a month, we'll pick our favorite Facebook fan-submitted photo of a Bon Appetit recipe and feature it here. This week: Deep-Fried Eggs with Sriracha Remoulade.
Diane Chang
Culture
We put this lemongrass seafood stew on our September 2014 cover—and now it's your turn to make it, photograph it, and submit the pics to Cook the Cover
Joanna Sciarrino
Culture
Cooking
When Matt Gross visited Sichuan province, he discovered a familiar meat-and-potato stew with a spicy (okay, really spicy) local twist
Matt Gross
Culture
Chefs have pets. We have pictures. Prepare to be happy
Sam Dean
Culture
The chef stopped by the BA Test Kitchen to show us how to make one of her favorite dishes from her new cookbook, Cooking in the Moment.
Emily Fleischaker