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magazine 2008 06 roasted cod on large garlic croutons
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Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.
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(4.85)
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A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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(4.33)
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This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
3.3
(3.25)
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Slow roasting fish cooks it evenly—and makes it hard to go back to cooking it any other way.
4.7
(4.67)
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This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!
4.3
(4.33)
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If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it’ll soak up the flavorful dressing.
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Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.
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Cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
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(4.35)
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For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
4.0
(4.12)
Articles
(149)
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I would do pro bono PR for these croutons.
Antara Sinha
Cooking
Haters begone. My cod and I are very happy, thank you very much.
Rachel Karten
Culture
Gently simmering cod in an aromatic tomato-saffron broth will bring out its best flavor and texture.
Mike Lew
Cooking
Cheesy cauliflower is one of life’s greatest pleasures. Cheesy cauliflower with capers is even better.
Aliza Abarbanel
Cooking
Fuzzy slippers, a mud mask, and two heads of garlic in a pot are my religion.
Emily Schultz
Videos
(141)
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Join us on this journey to perfectly garlicky, epically crispy croutons. One crunch and you'll never go back.
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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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Try this easy cauliflower dish for a quick dinner at home.
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Produced by Bon Appétit with FarmToFork™ | Replicate the flavors of Sicily with this one-pot recipe featuring FarmToFork™ Caramelized Onion and Roasted Garlic Sauce
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Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
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Get your hacksaws ready (but not actually -- leave it to the pros), because we challenged Molly Baz to master whole animal butchery. In this episode, she was under the tutelage of her dear friend Lena Diaz, a butcher at the Greene Grape, who showed her the ins and outs (literally) of a pig, from the Boston Butt to the leaf lard.
Filmed on 2/12 and 3/3/20.