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Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Cooking
Bonus: You can run errands while it cooks.
Adam Rapoport
techniques
Watch chef Geoffrey Zakarian show BA's Adam Rapoport how to pan-roast the paillard of his dreams
Sam Dean
Culture
Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
Sam Stone
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
Make two. Thank me later.
Carla Lalli Music
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Culture
You can order a beautiful holiday dinner, and no, we don't mean from the pizza place down the street.
Ashlea Halpern
Cooking
Chicken katsu is the cutlet for everyone, at any time.
Adam Rapoport
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
Cooking
All your at-home grilling dreams come true
Mehreen Karim
Culture
Our new "Grilling Book" is out soon, and we're having bloggers test-drive the recipes. Today: The Year in Food's Kimberley Hasselbrink grill-roasts some chickens
Bon Appétit
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
Cooking
It's lemony, garlicky, and you'll never have to wonder whether or not it's done.
Emily Eisen
techniques
The best vegetables have been underneath your roast chicken the whole time.
Elyssa Goldberg
techniques
Here's why you should never use a baking sheet to make roast chicken.
Christina Chaey
Cooking
Prosciutto inside, provolone outside, chicken in the middle. What more could you want?
Julia Bainbridge
Cooking
You don't even need a thermometer to know when it's done.
Alyse Whitney
test-kitchen
When you can't decide between chicken or sausage and peppers—so you have both.
Rick Martinez
Culture
The Bon Appétit Test Kitchen
Cooking
And at the end you get soup.
Sarah Jampel
test-kitchen
Or, rather, a simple crust made with kosher salt and egg whites
Mary-Frances Heck
Cooking
That roast chicken has so much more to give than one measly dinner.
Molly Baz