Search results for
recipes cod with chorizo and breadcrumbs
Filter Results
Sort By:
Articles
(70)
Cooking
Top your soups, salads, veggies, pasta—really anything.
June Kim
techniques
Breadcrumbs: So simple, right? Not if you ask a chef. We go deep on pros’ favorite finishing touch.
Amiel Stanek
test-kitchen
Breadcrumbs have been a staple of Italian cucina povera for centuries. Originally, families that couldn't afford a hunk of grating cheese used whatever small...
Hunter Lewis
Cooking
Get your crispy and delicious on. These ingredients prove that breadcrumbs don't own the breading game.
Rochelle Bilow
Culture
We gave you a sneak peek at three photos taken of recipes from Tartine Bread. You voted for your favorite, and now we're ready to reveal the winning recipe: Involtini.
Julia Bainbridge
Cooking
Like stuffed pumpkin and breakfast burritos.
The Bon Appétit Staff
Cooking
Today we're discussing the Three Cs: Cod, Clams, and Corn.
Rachel Karten
Restaurants
Sorry, pepperoni cups. I just love the crunchy breadcrumbs at Prince St. Pizza in NYC.
Elyse Inamine
Cooking
And that's a beautiful thing.
Alex Beggs
Cooking
Food director Carla Lalli Music’s three favorite words are “bread for dipping,” and this dish delivers.
Carla Lalli Music
Cooking
It's porky, it's spicy, and it's delicious. But what is chorizo, actually?
Alex Delany
techniques
Don't you dare think about throwing away those crusty ends—these ideas will have you using up every last bit of the loaf.
Christina Chaey
Cooking
All kinds of creamy-tangy-custardy things are happening here.
Alex Beggs
Cooking
Just memorize these five rules.
Emma Wartzman
Culture
Bon Appétit
Cooking
Turn your favorite soup into a savory crème brûlée.
Molly Baz
Cooking
Don't waste an inch of that bakery bread—these 27 sandwich ideas will help you eat your way through the entire loaf without getting bored.
Rochelle Bilow
Cooking
Think salty, porky cinnamon rolls. These buns from Kristina Cho’s new book, ‘Mooncakes and Milk Bread,’ are completely irresistible.
Christina Chaey
Cooking
I'm in my pajamas but my toast is ready for its photo op.
Jerrelle Guy
Cooking
We optimized this recipe as a savory, unapologetically moist stuffing for soaking up all your Thanksgiving sins.
Alex Beggs
Cooking
No matter how I prep it, I can't go wrong.
Adam Rapoport
Cooking
Panko breadcrumbs are little, crispy, airy, Japanese, miracles. And you can buy them just about anywhere.
Alex Delany
Cooking
Chef Matthew Cahn schools us on the new rules of veggie sandwiches.
The Healthyish Team
techniques
The rise of "toast" as a food group may sound silly, but trust us: There's no better (or easier) way to show off seriously fresh, vibrant ingredients. If you ask us, it's the best thing since, well, you know...
Bon Appétit