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magazine ancho and guajillo chile harissa
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This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.
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Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.
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You can substitute ancho chiles for the chilhuacle amarillo chiles and the chilcostle chiles in this mole, but for authentic color and flavor, order these hard to find chiles from spicetrekkers.com.
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This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.
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Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.
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Use two arbol chiles for a hotter, slow-burning mousse.
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Bar Ama's Nacho Vidal cocktail is as spicy as a Spanish porn star.
Belle Cushing
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After quietly rising through the unsung ranks at local icon Gene & Georgetti, one ambitious cook opened his own classic Italian steakhouse.
Mike Sula
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Denisse Soto, a bartender turned entrepreneur, takes an anthropological approach to sharing Mexican spirits.
Ximena N. Beltran Quan Kiu
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Complex and loaded with umami, this potent liquid seasoning is beloved around the world.
Sylvio Martins
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Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
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At Prudencia, seven courses and all the time in the world are always on the menu.
Belle Cushing
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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While Güero chef Megan Sanchez embraces her Egyptian and Mexican heritage in her food, it’s how she marries cuisine and a community of women in Portland that makes her restaurant a stand-out.
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Tania Apolinar, owner of Taqueria Ramírez in Brooklyn, takes Bon Appétit behind the scenes for a hidden camera look at what it takes to serve 600 customers on a busy Friday night in the heart of Brooklyn.
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This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops. Recipe by James Beard Award winner Alon Shaya.
Get the recipe: Homemade Harissa
Read more: 19 Recipes With Harissa
Get the recipe: Homemade Harissa
Read more: 19 Recipes With Harissa
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Wes Avila, chef and owner of Guerrilla Tacos in Los Angeles, is riffing on a classic American "Taco Tuesday" with his own inventive, Mexico-by-way-of-LA taco called the "Pocho."
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“We use traditional Peruvian techniques, but elevated with influences from Miami.” Today Bon Appétit spends a day on the line with prep chef Giuliana Intriago at Maty’s–Miami’s best new restaurant and a 2024 Conde Nast Traveler Hot List Restaurant Winner.