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magazine lobster salad with fresh mint and lime
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Restaurants
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
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
The BA Test Kitchen
Culture
A roundup of food news from around the internet on December 19, 2013
Dan Piepenbring
promotions
You voted for your favorite photo from the Food of Spain, and now we're ready to reveal the winning recipe.
Julia Bainbridge
Restaurants
And the brains were actually...good?!
Bon Appétit
Culture
Plus, Magnolia Bakery is entering the edibles arena, and we tried the green bean casserole flavor seltzer.
Li Goldstein
Cooking
This do-ahead cocktail party appetizer gives you time to primp.
Bon Appétit
Culture
Also reviewed this month: New almond butter almonds, limone Alfredo sauce, and chocolate oat milk.
Alex Beggs
Culture
Mix up a batch of cocktails and make a few of these addictive appetizers developed by the Bon Appetit Test Kitchen.
Guest
Culture
These appetizers come together fast and easy, but no one has to know that but you.
Julia Turshen
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
Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
Sam Stone
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
Restaurants
It’s got oysters, tinned fish, refreshing wine, and, oh, caviar.
Alex Delany
Cooking
Like onions or scallions, raw leeks upgrade sandwiches, soups, and more.
Aleksandra Crapanzano
Julia Kramer finds out what happens when you've never made lobster before, and then you try a recipe created in 1978.
Julia Kramer
This tangy, rich cheddar cheese spread is an easy, crowd-pleasing party appetizer. Serve it with crackers or on toast.
Danielle Walsh
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
Cooking
Enjoy it warm, cold, or at room temp.
Hana Asbrink
Culture
Culture
Cooking
These tangy-sweet pickled strawberries improve everything from oysters to ice cream.
Bon Appétit