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bafoodist afh menu peacock
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Inspired by Greek avgolemono, this versatile stew is a seafood party with a lemony punch in a creamy broth enriched with eggs.
5.0
(5)
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A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.
4.0
(3.8)
Quick
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You'll want crusty bread for sopping up this San Francisco fish stew.
4.0
(4.12)
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Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
5.0
(5)
Easy
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This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.
3.0
(3)
Quick
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Crisped tinned octopus, briny capers, and a lot of white wine.
4.0
(4)
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Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
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Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
4.0
(3.75)
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5.0
(5)
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Fast-cooking chicken thighs and convenient canned chipotle chiles come together for this streamlined version of traditional al pastor.
5.0
(5)
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Beyoncé is an inspiration in our kitchen. Really. We put together this 12-course menu inspired by her songs, right this way
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From leak-free containers to insulated mugs, all the things our editors use to zhuzh up our brown bag lunches.
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Quick
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Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.
4.3
(4.31)
Easy
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This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin
4.0
(4.06)
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Passover classics get a makeover (gefilte-fish fritters, anyone?) in this new-school menu from hot spot Stopsky's Delicatessen
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If your Thanksgiving crowd is smaller than usual this year, we have the menu for you
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In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.
3.5
(3.47)
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You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.
4.0
(3.96)
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During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.
4.0
(4)
Quick
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Broiled kale adds a whisper of smokiness to this callaloo—a dish of braised leafy greens integral to Caribbean cuisine.
4.0
(3.83)
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The Test Kitchen really nailed it for 2019.