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Recipes
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Bloggers cooked up a few of our favorite morning meals themselves.
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Our favorite submissions from Bitten Word's Cover to Cover challenge, in which participants cooked from our September Restaurant Issue.
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Bloggers tested our January recipes, and found some new weeknight and weekend staples.
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And more things our senior associate food editor is currently obsessed with.
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From cinnamon-sugar donut muffins to salty, bacon-y radishes, our favorite dishes readers cooked from the May 2014 issue of Bon Appétit
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From the Mojave Desert to Maine, these accounts making off-the-grid look right on point.
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From macaroni and cheese to pizza to watermelon, here are 15 foods our readers inexplicably dislike
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Kind of a win-win dessert, right?
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A slideshow of bloggers' renditions of the Pasta with Chorizo and Chickpeas recipe from Bon Appétit's September 2013 issue
Vegan
Recipes
This mouthwatering vegan mushroom sloppy is so good you’ll think twice before ever picking up a pack of ground beef again.
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(3.9)
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These recipes will let you smash and mash that rage out of your system.
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Every month, we ask readers for restaurant dishes they love—then round up the recipes. For May, we've got tater tots, sliders, a cocktail, doughnuts, grits
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From the overwhelming catalog of beauty that is the #BAReaders hashtag on Instagram, we've selected 20 more stunning food photos to showcase here
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It's the hardest part of the cleanse, says Sara Dickerman: turning down friends (and snacks)
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Our readers
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From flaky bread to pound cake, an impressive array of dishes readers cooked from the March 2014 issue of Bon Appétit
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Here's how I'm making the most of my green gold.
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From husking corn to baking with apples, the most popular stories on BonAppetit.com for 2013
Recipes
Frying ukoy the Bad Saint way is a very active process—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.
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(5)
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These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.
3.5
(3.5)
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As she embarks on her diet, Sara Dickerman faces the challenge of prep, the absence of black cod, and the temptation of leftover tortellini