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In this aioli recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."
3.4
(3.39)
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There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.
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If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
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Bon Appétit has teamed up with Field Roast, the makers of artisanal plant-based meats and cheeses, to explore the great tastes of the holiday season. Readers submitted their favorite Field Roast holiday recipe's for the chance to be featured in this December’s Bon Appétit magazine! Our winning recipe, submitted by Nadine Lockitch, is a must-have at the end of a winter day. This hearty on-pan recipe featuring Field Roast Plant-Based Italian Sausage, vegetables, and spices, packs bold flavor. It's guaranteed to become a weeknight mainstay.
Find more recipe inspiration from Bon Appétit and Field Roast's Gather What's Good recipe series.
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Get to know Alex Lau, BonAppetit.com's new staff photographer!
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This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.
4.6
(4.63)
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While we don't really need an excuse to party with Alice Waters, we were there to celebrate the release of her latest book, The Art of Simple Food II.
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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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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
4.4
(4.38)
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Sponsored: Take a look at our weekend of fun at Feast Portland.
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Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.
4.0
(4.17)
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Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.
4.6
(4.61)
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In Portland, OR, Luce's rustic dishes transport you to restaurants in Italy
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Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.
3.5
(3.5)
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Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.
4.3
(4.33)
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We've rounded up 30 of our best photographs from our Instagram account @bonappetitmag
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