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magazine potato wrapped halibut with sauteed spinach
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Cooking
Kendra Vaculin gives this old-school steakhouse side a much-needed makeover.
Kendra Vaculin
Cooking
I breathe deeply knowing it's in the freezer, right near the ice cream.
Emma Wartzman
Cooking
Baby spinach gets gross when you cook it. Here's what you should do instead.
Alex Delany
Cooking
The frittata is just a blank canvas—whoa, poetic.
Meryl Rothstein
Cooking
A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.
Alyse Whitney
Cooking
Don't tell Aunt Peggy what the secret ingredient is.
Aliza Abarbanel
Cooking
When you just can't deal with scrubbing, peeling, grating, or boiling.
Priya Krishna
Cooking
They’re lightly charred on the outside, creamy on the inside.
Ali Francis
Culture
Culture
techniques
Sour cream can't fix everything. Avoid these common mistakes, and learn how to make a better baked potato.
Rochelle Bilow
Cooking
The steak was just a bonus.
Adam Rapoport
Cooking
If you're in the midst of rent week, this polenta is a pretty solid cheap dinner idea.
Alex Delany
Cooking
The halibut is flaky and delicious, but we're here for the spicy butter
Alex Beggs
Cooking
Yes, you can make homemade pasta on a weeknight.
Ella Quittner
Cooking
The easy weekend brunch dish for times when guests show up at your door (and you completely forgot)
Chris Morocco
Culture
The Bon Appétit Test Kitchen
Culture
Who have New York Times food writers Amanda Hesser and Merrill Stubbs chosen as their finalists this time around?
Julia Bainbridge
Cooking
You see a side dish, I see dinner in a bowl.
Sarah Jampel
Cooking
Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).
Adam Rapoport
techniques
Quickly cooking peeled, diced potatoes, then letting them dry slightly, will give you consistently light mashed potatoes. Here's how
Bon Appétit
Culture
The Bon Appétit Test Kitchen
Cooking
This dish is reminiscent of salt and vinegar chips and tastes perfect with a bowl of rice.
Hetty Lui McKinnon