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Recipes
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Recipes
Like a weeknight salmon rice bowl, artichoke-dip-inspired pasta, and a warming white chicken chili.
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For when we need to stop worrying and get cooking.
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Hosting brunch, but want to sleep in? Long day of work, and you haven’t thought about dinner? Don’t sweat. We’ve got you covered.
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Steaming soup dumplings, fluffy milk bread, and more cooking adventures to get fully consumed by.
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You might think you make these 11 basic recipes well, but we have some game-changing tips that will make them even better
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Behind every great dish is a simple principle. BA food director Carla Lalli Music shares the basic theories behind her new book, Where Cooking Begins.
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Apple cider punch, spicy cranberry sauce, glazed shallots, buttery rolls, and many more recipes are on the menu for BA staffers this week.
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Red curry pork with rice cakes, ground chicken with lots of basil, and more ultrafast weeknight dinners.
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From chicken pot pie and classic Caesar salad to brownies and cookies.
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Cooking
We’ve got vinegar chicken with figs, gnocchi piccata, and a corn cake.
Articles
(298)
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On this episode of Dinner SOS, Chris and Shilpa answer listener questions on all things summer cooking.
Bon Appétit Staff & Contributors
Cooking
Bon Appétit invited some of our favorite food experts to answer fans’ most-pressing cooking emergencies
Editors of Bon Appétit
Cooking
In this week’s podcast, host Chris Morocco recommends home bakers “think like a chef” to help navigate small spaces
Bon Appétit Staff & Contributors
Cooking
Like cornbread breakfast casserole and lamb burgers.
The Bon Appétit Staff
Cooking
On this episode of Dinner SOS, Chris, Sarah, and Anna create a game plan for Maggie to feed a huge crowd for a whole week.
Bon Appétit Staff & Contributors
Cooking
In this week’s podcast, Bon Appétit recommends two menus for a caller who has to host the Big Meal without a working oven or stove. And yes—we go all in on the grill.
Bon Appétit Staff & Contributors
Videos
(361)
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The legendary chefs of Chef’s Table: Legends—Jamie Oliver, Thomas Keller, Alice Waters, and José Andrés—join Bon Appétit to answer your top cooking questions. From achieving perfectly crispy bacon to ordering steak well-done, they share expert tips to level up your cooking game.
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Join professional chefs Chris Morocco, Jessie YuChen, Susan Kim, Rachel Gurjar, Chrissy Tracey, and Harold Villarosa in the Bon Appétit Test Kitchen as they demonstrate the correct way to perform 6 potentially dangerous cooking tasks. With sharp blades and open flames at every turn, take it from the pros and use these tips to stay safe in the kitchen.
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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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Sarah Baldwin, Executive Sous Chef at Osito in San Francisco, take us behind the scenes for an entire day of working the fires and serving plates at a restaurant with no standard stoves or ovens—just old fashioned open flames.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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This chicken adobo recipe is easy and will be your new favorite dinner.