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magazine 2008 05 yucatecan style grilled mahi mahi
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This grilled mahi-mahi recipe is spicy and sweet, thanks to chiles, ginger, and creamy coconut milk.
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We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.
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At Barbs B Q, Chuck Charnichart transforms the flavors of the Rio Grande Valley into bright, creative dishes and paves the way for barbecue's next chapter.
Elazar Sontag
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Chef Michael Mina cooked up $9,000 worth of Wagyu beef this past weekend, and we got it all on video
Bon Appétit
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Our new "Grilling Book" is out soon, and this week we're having bloggers cook up its great recipes. Today: La Buena Vida's Nicole Franzen takes on beef
Bon Appétit
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This charcoal is better for the environment, better for you, and burns hot.
Julia Kramer
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A home for Northern Thai in Portland, a beloved Detroit restaurant’s second act, and more reasons to dine out this season.
Kate Kassin
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Why American chefs are finally catching on to Japanese grilling.
Amiel Stanek
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Chef Ayesha Nurdjaja shows how to make five flavor-packed grilled skewers with steak, chicken, shrimp, halloumi, and zucchini. From juicy marinated chicken and perfectly cooked steak to smoky shrimp and golden halloumi, Ayesha shares her essential techniques for prepping, seasoning, skewering, and grilling each ingredient. The result is a showstopping Mediterranean-inspired kebab feast that’s sure to impress friends and family.
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Chef Fariyal Abdullahi of Hav & Mar shares how to cook the perfect steak at home. Learn how to master a pan-seared ribeye with a golden-brown crust and juicy centre using simple techniques like butter basting, a cast-iron pan, and an oven. She also shows you how to make a rich hollandaise sauce that pairs perfectly with the steak.
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Bon Appétit spends a day at Graciela, an Argentinian steakhouse in New York City, where grill master Nicolás Standitchi runs a 12-foot live-fire grill. Trained at the Buenos Aires steakhouse Don Julio, Nicolás breaks down how the team butchers grass-fed Argentinian beef, manages charcoal and open-fire cooking, makes chorizo from scratch, and prepares for a busy dinner service.
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Spend a day behind the scenes with Executive Chef Fariyal Abdullahi at New York's hottest seafood restaurant, Hav & Mar.
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Bon Appétit’s Chris Morocco is in the test kitchen to recreate his 2018 best lasagna recipe for half the cost. Using smart ingredient swaps, Chris transforms his recipe into a more budget-friendly dinner that pleases a crowd, fights inflation, and is rich, cheesy and packed with flavour.
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The former star of Community and host of The Soup is tall and good-looking and seriously knows how to grill. Jealous much?