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Recipes
(168)
Quick
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This easy recipe for stir-fried steak and peppers comes together with strips of ribeye and vibrant hot chiles—but you can swap in sweet peppers if you’d prefer.
4.3
(4.29)
Recipes
Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
Recipes
This homey one-pot stew boasts a short ingredient list but tons of complex flavors, built over three hours in a mostly hands-off braise.
5.0
(5)
Easy
Recipes
This hearty, comforting stew comes together in just one pot and in a fraction of the time as most traditional beef and barley soup recipes.
4.0
(4.16)
Recipes
For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings.
5.0
(5)
Easy
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This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.
5.0
(4.75)
Easy
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For this dinner-served-cold recipe, sear beef tenderloin on the grill, and then toss with juicy tomatoes and cucumbers.
4.0
(4)
Recipes
Chef Chris Rogienski shares the best pot roast recipe, featuring tender oven-braised beef chuck in tomatoey gravy, topped with tangles of bright pickled onions.
4.0
(4)
Recipes
This Tex-Mex staple is worth the long braise; you’ll be rewarded with shreddy short ribs and tender potatoes in a deeply flavorful sauce.
5.0
(5)
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You don’t have to break the bank to make this gorgeous hunk of roast beef with an umami-packed jus.
4.0
(4)
Quick
5.0
(5)
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Recipes
This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.
Articles
(257)
Culture
The world wide web of steaks, whole chickens, and ground chuck awaits you.
MacKenzie Chung Fegan
Where to eat
From gravy-soaked classics to delightful new spins, Chicago’s iconic Italian beef is alive and well. Here’s where to find the very best versions, according to a local.
Ximena N. Beltran Quan Kiu
Cooking
On this episode of Dinner SOS, Chris and Shilpa chat with the chef-owners of one of Bon Appétit’s Best New Restaurants of 2024.
Restaurants
A bacon-topped pandan waffle, tender farmer’s cheese dumpling, and nine other dishes our scouters loved on the road this year.
The Bon Appétit Staff
Culture
Because a snack plate is an acceptable dinner
MacKenzie Chung Fegan
Cooking
Forget filet mignon and rib-eye—these cheap-and-tasty cuts are going to be the star of your next meal.
Amiel Stanek
Videos
(273)
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Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three Michelin Stars, Le Bernardin is a renowned seafood destination in Manhattan, using only the best produce and ingredients cooked by master chefs–including their barely cooked salmon with coconut curry sauce.
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Bon Appétit spends a day on the line with Jason Chow, co-owner and head butcher of The Local General Store in Honolulu, Hawai'i. As the first all-local butcher on O'ahu, Jason and his team are on a mission to make sustainably sourced, locally raised meat more accessible to the local community.
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Bon Appétit spends a day on the line with Pat LaFrieda, head butcher at Pat LaFrieda Meat Purveyors. Supplying meat to the most notable restaurants and hotels for over a century, Pat LaFrieda processes hundreds of thousands of pounds of meat a day and is home to the world’s largest dry-aging room. Take a look inside their operation and see what it takes to become America’s most celebrated butcher facility.
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Looking for a hearty lunch? Try this sub!
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Join Melissa Miranda as she makes pork tenderloin sandwiches with a fish sauce salsa verde on Hawaiian rolls. Don't be intimidated by the tenderloin cut -- it's your friend! It cooks extremely quickly and comes out beautifully tender, as long as you don't overcook it.
Click here to learn how to clean your cast iron: https://youtu.be/JZ4p6anpy0s