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We've rounded up 30 of our best photographs from our Instagram account @bonappetitmag
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Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.
5.0
(4.9)
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A jar of orange marmalade and a few sprigs of fresh rosemary pack a ton of wintry flavor into this celebratory meaty centerpiece.
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(5)
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The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!
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(5)
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These tried-and-true recipes from our archives might have grainy, weirdly cropped photos, but we cook them all the time.
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Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
4.7
(4.69)
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Studded with poblanos and Yukon Gold potatoes, this Mexican-style picadillo is good enough to eat straight from the pan.
4.5
(4.54)
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Take a look at these mug shots.
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It's hard to tell when you've finally achieved the ideal pan-seared fish skin or grill marks on a steak. These photos show us how it's done so you can get it right every time.
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Light, airy folds of whipped ricotta and lemon bouy sliced jalapeños in this bright summer dip to pair with Stacy’s® Parmesan Garlic & Herb or Multigrain Pita Chips
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Sponsored: Take a look at our weekend of fun at Feast Portland.
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Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.
4.6
(4.6)
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Turn classic chicken piccata into a salad by using the lemon-and-caper-spiked pan sauce as the base for a warm vinaigrette.
4.5
(4.45)
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