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magazine taglierini with bay scallops and meyer lemon
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Cooking
This week on the Dinner SOS podcast, Chris and Kendra help a caller make restaurant-quality shellfish at home.
Bon Appétit Staff & Contributors
Cooking
On this episode of Dinner SOS, Chris, Leetal, and Ron guide Kaylee in how to cook with a tagine.
Bon Appétit Staff & Contributors
Restaurants
Go to Charleston’s Chubby Fish for the kitschy-fun caviar service. Stay for the perfectly grilled b-liner snapper.
Hilary Cadigan
Shopping
Our editor in chief on four books that left her inspired—in the kitchen and beyond—in 2022.
Dawn Davis
Culture
A cocktail suggestion, a conversation with Sarah Jessica Parker, and more news from the BA offices this week.
Alex Beggs
Culture
Every week we choose a recipe that several bloggers have made and feature it here with photos and links.
Diane Chang
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Shopping
We looked into the enduring trend and why fashion keeps pulling inspiration from the food world.
Megan Wahn
promotions
You cooked our Best-Ever Barbecued Ribs. You shot them on Instagram. And one of you has won a copy of our new "Grilling Book"!
Julia Bainbridge
Cooking
Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.
Alison Roman
This quick weeknight dinner puts a new spin on classic seared scallops.
Rochelle Bilow
Cooking
The classic cocktail is as becoming as ever, only now it's gelatinous...
Michael Singer
Cooking
Homemade pizza, chicken piccata, and more.
Culture
In our series, "Win a Cookbook," we'll give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. This week: Ethan Stowell's New Italian Kitchen.
Julia Bainbridge
Culture
Kevin West's awesome book, "Saving the Season," just came out, and BA and Band of Outsiders threw a party for him in L.A. Check out what went down!
Sam Dean
Cooking
With a tang tempered by a whisper of orange-like sweetness, the smooth-skinned citrus might be nature’s best invention yet.
Zoe Denenberg
Coronavirus
Scallions beget scallions beget scallions beget…
Aliza Abarbanel
Cooking
...and they go surprisingly well with barbecue, says chef Ed Lee
Edward Lee, as told to Alex Beggs
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
Cooking
Let's put this whole bay leaf controversy to bed once and for all.
Alex Delany
When editor in chief Adam Rapoport throws a barbecue, it's the salad—not the meat—that has people going back for seconds and thirds.
Adam Rapoport
Culture
Texas Monthly just hired a "barbecue editor," opening up a whole new world of food job opportunities
Sam Dean
promotions
At BA's Instagram silent auction, we raised money for victims of Hurricane Sandy. Also, we ate fabulously and mingled with famous people
Matt Duckor
Editors' Picks
Maybe you’ve tried adding glitter to cupcakes. But have you tried it on shrimp?
Melissa Kravitz Hoeffner
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs