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magazine sauteed chicken cutlets with asparagus spring onions and parsley tarragon gremolata
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Cooking
For chicken parm lovers looking for something crispy, bright, and new.
Andy Baraghani, as told to Alma Avalle
Restaurants
How many ways can you possibly cook a pounded-thin piece of chicken breast? Well, as any self-respecting red sauce menu will tell you, the answer is…a lot.
Amiel Stanek
techniques
How to get that satisfying CRUNCH into your cutlets
Mary-Frances Heck
techniques
The cutlets you should make this summer, and then the rest of the year as well.
Alison Roman
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone
Cooking
Chicken katsu is the cutlet for everyone, at any time.
Adam Rapoport
Culture
Show us what you got! Cook our June cover recipe and send us your pics
Joanna Sciarrino
Cooking
From salads and pizza to Moroccan-style grilling, here's 9 delicious things to do with all that in-season asparagus
Scott DeSimon
Cooking
Introducing: epic garlic bread, juicy pork cutlets, Creamsicle-inspired sundaes, and more inspiration for your weeknight dinners.
Claire Saffitz
Cooking
She might be cool and all, but really it's for her breaded chicken dinner
Julia Bainbridge
best-new-restaurants
This year the simple cutlet won our hearts, in all its hot and crispy forms.
Emma Wartzman
Cooking
Crispy chicken thighs, an elegant semifreddo, and a very green salad—your weeknight meals are about to get a whole lot brighter.
Alison Roman
Culture
Knock out holiday overeating and ease back into healthful habits with delicious meals like this.
Emily Fleischaker
Cooking
On this episode of Dinner SOS, Chris and Tanya Holland guide caller Michelle to achieve delicious French cooking without allium.
Bon Appétit Staff & Contributors
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
techniques
There's nothing more disappointing than a sub-par breaded and fried cutlet. Don't make these common mistakes when dredging, breading, and frying at home.
Rochelle Bilow
Cooking
These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.
Alison Roman
Cooking
Rule #2 of family dinner: A meal in the freezer is insurance against workweek craziness
Jenny Rosenstrach
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A successful dinner party means that you’re straddling the line between chef and host, seemingly effortlessly floating from living room to dining room refilling drinks while also making sure your red wine-braised brisket is still on track.
Kenmore PRO
Culture
Cooking
It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.
Alison Roman
Culture
Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.
Alex Delany
Culture
Dear BA Foodist: I've officially got the winter cooking blues. I'm so sick of cooking potatoes and Brussels sprouts. Any vegetable suggestions to tide me over until asparagus season?
Andrew Knowlton