Search results for
recipes 2008 02 olive oil poached shrimp with winter pistou
Filter Results
Sort By:
Articles
(128)
Cooking
With this method, I can get golden, crackly shrimp without gloopy batter or a giant bucket of oil.
Joy Cho
Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
Cooking
A recipe for the shrimp cocktail you deserve.
Molly Baz
Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
Culture
Hidden anchovies, spicy chili paste, and artisanal pasta, of course.
Alyse Whitney
Lifestyle
There was dabbing of plates and licking of fingers. Not only would I make these again, but I can think of all sorts of other, wonderful ways to prepare them.
Chris Hall
Cooking
Like a tender blueberry lemon loaf and a winning kale salad.
The Bon Appétit and Epicurious Staffs
Cooking
Curried shrimp noodles, sweet and spicy Brussels sprouts, and more restaurants recipes requested by you, the readers.
Belle Cushing
Cooking
Like no-skewer kebabs and foolproof chicken and rice.
Bon Appétit Staff & Contributors
Cooking
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Zoe Denenberg
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Cooking
That poo (sorry!) has got to go.
Sarah Jampel
Lifestyle
The good news: sushi-grade Maine shrimp are hitting the market now. The bad news: they won't be available for long
Scott DeSimon
Cooking
Don't you dare use that fancy bottle of walnut oil to sear meat! These 6 recipe ideas are perfect for your fancy olive oils, nut oils, and more.
Rochelle Bilow
Cooking
This hearty combination of shellfish and warming Southeast Asian flavors is ideal for an early Spring meal. With a little bit of concentrated prep work, you can have a fragrant bowl on the table in twenty minutes.
Chris Hall
Culture
Emma Wartzman
Cooking
You can go from frozen shrimp to dinner in 20 minutes.
Alyse Whitney
Cooking
Like spicy tri-tip steak and chocolate sheet cake.
The Bon Appétit Staff
Cooking
Or, rather, hot buttered shrimp... (Sorry, we got a little excited there)
Bon Appétit
Cooking
Skinny noodles become a crispy-crunchy vehicle for a quick spicy Asian-influenced tomato sauce
Elyssa Goldberg
Cooking
We saved 'em from obscurity!
Julia Bainbridge
Shopping
From burgers to hot sauce, there’s a whole world of seaweed snacks out there.
Elyse Inamine
Cooking
What says it's finally spring more than crunchy sugar snap peas, bright red radishes, fresh scallions topped on tiny fried toasts, and mint leaves in a sweet granita?
Bon Appétit
Shopping
Make deep-frying at home a smidge less annoying.
Sarah Jampel