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magazine 2008 06 roasted cod on large garlic croutons
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(53)
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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.
5.0
(4.83)
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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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(5)
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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
(3.27)
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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)
Vegan
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Garlic lovers, this one’s for you.
4.6
(4.63)
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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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This easy, one-pan broccoli cheese casserole recipe is 100% comfort thanks to sharp cheddar, tangy cream of mushroom soup, and a crunchy cracker crumb topping.
4.0
(3.83)
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Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.
5.0
(4.85)
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Cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
4.4
(4.35)
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Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.
4.4
(4.38)
Articles
(149)
Cooking
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
Cooking
Cheesy cauliflower is one of life’s greatest pleasures. Cheesy cauliflower with capers is even better.
Aliza Abarbanel
Culture
XOXO, Garlic Girls of TikTok
Esra Erol
Culture
Gently simmering cod in an aromatic tomato-saffron broth will bring out its best flavor and texture.
Mike Lew
Videos
(139)
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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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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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Today, Michelin-starred chef Dominique Crenn is in the Bon Appétit test kitchen to make her most difficult dish: oysters, cucumber, and wasabi. Crenn is the first female chef in America to attain three Michelin Stars at her experimental restaurant, Atelier Crenn, in San Francisco.
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World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
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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