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We asked Trois Mec chef Ludo Lefebvre, one of the country’s hottest culinary figures, to show us his favorite food bites in L.A. — from the crispiest and crunchiest to the sweetest and spiciest. Needless to say, the results had us instantly enticed. Follow along to see exactly what makes each bite so special, and why Ludo was so excited to take us on a culinary tour of the vibrant city he calls home, in the S.Pellegrino® Taste Guide featuring Ludo Lefebvre.
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Want more proof you should be eating in Scandinavia right now? Look no further than chef Daniel Berlin's tiny restaurant in Sweden.
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Chef Daniel Berlin of Krog i Skåne Tranås in rural Sweden cooked a meal to remember in the BA Night Kitchen.
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Anthony Salguero, chef-owner of Popoca in Oakland, is spreading the gospel of Salvadoran cuisine.
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We hosted a Night Kitchen dinner in Los Angeles with Irene Neuwirth and chef Ludo Lefebvre.
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The Food Market chef Chad Gauss turns a seventies party essential into a modern must-have with soft pretzels and fondue made with Tillamook Pepper Jack and Monterey Jack.
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Exclusive recipes and more from the award-winning chef’s forthcoming cookbook.
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The longer this cabbage relish ferments, the better it’s going to taste.
4.5
(4.53)
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Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
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This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.
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Short on time? Use this shortcut to concoct a shrub-like spritzer that tastes way fancier than it is to make.
3.5
(3.5)
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We’re very on board with our senior food editor’s current obsessions.
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Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us this Wiener Schnitzel recipe for perfectly crisp, golden veal cutlets.
3.7
(3.71)
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The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.
4.0
(4.2)
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Take a look behind the scenes at our vegetable-laden dinner with chef Michael Anthony of Untitled NYC and FEED Projects CEO Lauren Bush Lauren.
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Get to know Alex Lau, BonAppetit.com's new staff photographer!
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Ten strong food opinions from Bon Appétit editor in chief Adam Rapoport: perfect fodder for his live Facebook chat on Wednesday, July 30, at 4 p.m. ET
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After an intense internal debate about what a noodle kugel should be, this is where we landed.
4.6
(4.58)
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The classic crumbly linzer cookie gets nutty depth from the addition of toasted barley flour.
5.0
(4.75)
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This pizza dough recipe is by no-knead king Jim Lahey. It's only 3 ingredients—you've got this.
4.0
(4.13)
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The greatest hits of BonAppetit.com staff writer Sam Dean, from a history of the car cup holder to all the food in Quentin Tarantino's movies
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A selection of photos from the book "Katz's: Autobiography of a Delicatessen," plus an interview with the photographer, Baldomero Fernandez
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Frozen fries get the ultimate makeover thanks to a sweet-salty-umami mix featuring plenty of seaweed, garlic, and one secret ingredient.
5.0
(5)
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