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magazine lobster salad with fresh mint and lime
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Alongside great traditional versions, chefs reinterpret the classic dish with steamed bao, bathed in curry-flavored mayo, and with plush homemade tortillas.
Briana Bononcini
Culture
A throwback recipe to make on sweltering summer days, and more from the week at BA.
Alex Beggs
Culture
The BA Test Kitchen
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You voted for your favorite photo from the Food of Spain, and now we're ready to reveal the winning recipe.
Julia Bainbridge
Restaurants
Only chefs Jeremiah Stone and Fabián von Hauske could turn something called “lobster mac: cold pasta salad with lobster” into something spectacular, and it’s at Peoples Wine in New York City.
Elyse Inamine
Culture
A roundup of food news from around the internet on December 19, 2013
Dan Piepenbring
Cooking
This do-ahead cocktail party appetizer gives you time to primp.
Bon Appétit
Culture
Mix up a batch of cocktails and make a few of these addictive appetizers developed by the Bon Appetit Test Kitchen.
Guest
Culture
Cooking
It's called Chilled Corn Soup with Lobster Salad, and it's pretty much the distillation of the perfect New England vacation into soup form
Danielle Walsh
Culture
Lobsters feel pain, Chuck Schumer makes apple pie, ice comes in skull form, and more in our daily roundup of food news
Danielle Walsh
Culture
Restaurants
And the brains were actually...good?!
Bon Appétit
Culture
Culture
This tangy, rich cheddar cheese spread is an easy, crowd-pleasing party appetizer. Serve it with crackers or on toast.
Danielle Walsh
Julia Kramer finds out what happens when you've never made lobster before, and then you try a recipe created in 1978.
Julia Kramer
Culture
The Bon Appétit Test Kitchen
Culture
best-new-restaurants
It seems simple enough: “Put stuff on toast.” But at this downtown Philly establishment, it’s an art form, whether that “stuff” is super-fresh Maryland crab and sliced jalapeño or beef tartare with fresh horseradish
Andrew Knowlton
Culture
These appetizers come together fast and easy, but no one has to know that but you.
Julia Turshen