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magazine yogurt marinated chicken kebabs with aleppo pepper
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Cooking
Plus more August winners and losers, reviewed.
Alex Beggs
Cooking
Like coconut tempeh larb and mochi pancakes.
The Bon Appétit Staff
Cooking
So what is Aleppo-style pepper and why do we keep talking about it? Read on, friends.
Aliza Abarbanel
Cooking
Like squash pasta and dahi toast.
Bon Appétit Staff & Contributors
Culture
They are like Slim Jims but wayyyyyyyy better.
Rachel Karten
Cooking
Chicken, cauliflower, zingy chutney, and one simple yet highly effective ingredient make for a one-pan dinner that’s anything but one-note.
Hilary Cadigan
Cooking
We eat a lot of yogurt sauce around here.
Ashley Mason
Lifestyle
We have a spiced yogurt marinade to thank for those Nacho Cheese vibes.
Aliza Abarbanel
Cooking
We can die happy
Bon Appétit
Culture
We gave you a sneak peek at three photos taken of recipes from Quiches, Kugels, and Couscous. You voted for your favorite, and now we're ready to reveal the winning recipe: Moroccan Chicken with Olives and Preserved Lemons.
Julia Bainbridge
Culture
Restaurants need help. You need a new sauce for your can of chickpeas.
MacKenzie Chung Fegan
Cooking
And more January finds reviewed, like chewy tteok and bland ginger beer.
Alex Beggs
Cooking
We tried garlic butter potato chips, honey mustard dressing, chicken pot pies, and more.
Alex Beggs
Culture
Plus, the Critic’s Choice Awards served bagged pizza as sustenance (Oprah declined), Gisele released a Giselderberry Boost smoothie with Erewhon, and more.
Li Goldstein
Cooking
In her weekly newsletter, Carla Lalli Music shares her love for the cheesy-spicy popcorn tastes like Doritos.
Carla Lalli Music
Cooking
What’s for dinner when the fridge is bare? Plenty, thanks to some well-selected staples.
Jenny Rosenstrach
Culture
Hello. We’re back. Pass the jalapeño puffs, please.
Alex Beggs
Cooking
Like Hainanese chicken and vanilla berry pudding.
Bon Appétit Staff & Contributors
Restaurants
Call your mom's fridge door from the 80s and 90s: Ranch dressing is back.
Elyssa Goldberg
Cooking
A mildly spicy chile flake that we sprinkle on pizza, pasta, popcorn—okay, everything.
Christine Muhlke
Culture
Culture
Here’s how to borrow the secrets of boldly-spiced Caribbean jerk chicken for your next summer grill-out.
Nikita Richardson
Culture
Because air fryers, crispy fried jalapeños, and bougie lil' mushroom snacks are always in season.
Alex Beggs