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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
Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Cooking
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Zoe Denenberg
Culture
What do you know?
Julia Bainbridge
Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
Culture
Culture
Emma Wartzman
Cooking
Like no-skewer kebabs and foolproof chicken and rice.
Bon Appétit Staff & Contributors
Cooking
Or, rather, hot buttered shrimp... (Sorry, we got a little excited there)
Bon Appétit
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
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
Culture
See how bloggers are serving up Bon Appetit June cover recipes, Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze.
Diane Chang
Culture
Because these ones are served with garlicky shrimp
Joanna Sciarrino
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
Cooking
Serve this curry over steamed jasmine rice.
Bon Appétit
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
Cooking
This recipe which Jenny Rosenstrach and Andy Ward wrote about in July's Grilling Issue, has become a go-to dish for our Editor in Chief.
Adam Rapoport
Culture
Joanna Sciarrino
Cooking
On this episode of Dinner SOS, Chris and Shilpa answer listener questions on all things summer cooking.
Bon Appétit Staff & Contributors
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
Culture
Citrus, grapes, and, yes, even cheese and root vegetables are all friends of the flame.
Andrew Knowlton
techniques
Every day this week, we're posting 10 BBQ tips from grilling guru Steven Raichlen and the Bon Appetit Test Kitchen.
Guest