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magazine chicken al mattone
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4.3
(4.33)
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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)
Easy
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Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda’s modern take on chicken afritada.
4.7
(4.67)
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Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.
4.6
(4.6)
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We’ve got vinegar chicken with figs, gnocchi piccata, and a corn cake.
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Chrissy’s Milanese recipe from ‘Cravings: Hungry for More’ is stuffed with cheese and topped with arugula salad.
4.0
(3.89)
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We’re very on board with our senior food editor’s current obsessions.
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This golden chicken broth starts with two parts roasted wings and one part poached legs, resulting in robust flavor with the tenderest meat.
4.5
(4.51)
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This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.
4.0
(3.98)
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The best and the boldest, all in one place.
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Culture
The best way to see the debut of Rachel Comey's Spring-Summer 2016 collection at New York Fashion Week? Alongside a meal prepared by Estela chef Ignacio Mattos that complements the collection, of course.
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These crunchy tenders will give you tortilla chip vibes in the best way (and they just so happen to be gluten-free).
4.0
(3.83)
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The “Nothing Fancy” cookbook author on how to host the most most baller dinner party in the most low-key way possible.
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Culture
How 9 Bon Appétit readers cooked and photographed the Chilled Corn Soup with Lobster Salad from the August 2013 issue
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Skrillex, Mara Hoffman, and Morgan Saylor were just a few faces at our second Feast or Fashion party, featuring Pamela Love's jewerly and April Bloomfield's cooking.
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These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.
5.0
(5)
Easy
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Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup.
4.5
(4.49)
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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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This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.
5.0
(4.88)
Recipes
Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.
5.0
(5)
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Last night in the BA Night Kitchen we celebrated the release of the Mission Chinese Food Cookbook, and it was pretty much the best party ever.
Recipes
If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.
5.0
(5)
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Every month, we ask readers for restaurant dishes they love—then round up the recipes. For June, we've got cake, shrimp, a cocktail, and grain salad
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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