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recipes 2013 08 grilled harissa shrimp
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Cooking
Like a tender blueberry lemon loaf and a winning kale salad.
The Bon Appétit and Epicurious Staffs
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
Cooking
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Zoe Denenberg
Cooking
Like no-skewer kebabs and foolproof chicken and rice.
Bon Appétit Staff & Contributors
Cooking
On this episode of Dinner SOS, Chris and Shilpa answer listener questions on all things summer cooking.
Bon Appétit Staff & Contributors
Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
Culture
Emma Wartzman
Culture
What do you know?
Julia Bainbridge
Cooking
April’s Feel-Good Food Plan is all about fostering connection over sharable, TV-free dinners.
Olivia Quintana
Cooking
Squiggly noodles, ranch dressing, salmon rub, and more.
Alex Beggs
Culture
She makes two kinds of ribs and talks through tips and techniques.
Editors of Bon Appétit
Culture
Don't have time to make dinner on crazy weeknights? You obviously haven't met this shrimp curry with chickpeas and cauliflower.
Rochelle Bilow
Culture
Cooking
Or, rather, hot buttered shrimp... (Sorry, we got a little excited there)
Bon Appétit
Cooking
Salads, stone fruit, and charred veggies.
Bon Appétit Staff & Contributors
Culture
Our new "Grilling Book" is out soon, and this week we're having bloggers cook up its great recipes. Today: La Buena Vida's Nicole Franzen takes on beef
Bon Appétit
Culture
Because these ones are served with garlicky shrimp
Joanna Sciarrino
techniques
Our editor in chief, Adam Rapoport, hit the 'Today' show to give Matt Lauer and Savannah Guthrie a lesson in grilling seafood
Sam Dean
Campbell's
Cooking
Don't let your shrimp fall through the grill grates or spin around on skewers.
Nikita Richardson
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
Cooking
Serve this curry over steamed jasmine rice.
Bon Appétit
techniques
Skewers are quick, use few ingredients, and are so versatile you'll never get bored. Here's how to make skewers right every time
Alison Roman