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When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
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Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.
3.6
(3.6)
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It's hard to imagine anything tastier than this spicy Asian fish fry. Fried fish, meet addictive dipping sauce.
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A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?
4.6
(4.57)
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The flavors of this fish are out of control—super spicy, super intense, super delicious.
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A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber.
5.0
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Restaurants
Yeah, we know Sriracha is good. But there are other awesome Asian hot sauces, too. Could one replace the Rooster? We burn through 7 candidates
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This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.
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You read that right. For the best steamed fish of your life, cook it in the microwave—then finish with an aromatic sizzle of ginger and garlic in hot oil.
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Easy
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4.3
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Quick
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Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.
4.7
(4.66)
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Developer Leela Punyaratabandhu breaks down the techniques to achieving the perfect plate of this iconic Thai stir-fried noodle dish.
4.0
(4.17)
Articles
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Cooking
That sweet, salty, funky, fishy umami bomb takes dinner from 0-100 real quick.
Alex Delany
Lifestyle
Look what's bubbling up at restaurants around the country.
Juno DeMelo
Restaurants
Yeah, we know Sriracha is good. But there are other awesome Asian hot sauces, too. Could one replace the Rooster? We burn through 7 candidates
Bon Appétit
Cooking
A bowl of this is better than a virtual hot yoga class.
Paul Wang
Culture
Our second annual Sriracha Week is happening from March 3 to March 7. We're excited!
Matt Gross
Cooking
It's International Hot & Spicy Food Day, so here are 15 hot sauce- or chile-laden dishes to get your palate buzzing
Danielle Walsh
Videos
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Join Brad Leone, Zaynab Issa, Kendra Vaculin, Shilpa Uskokovic, Chris Morocco, and Rachel Gurjar in the Bon Appétit Test Kitchen as they each reveal the go-to ingredient they reach for when their recipes needs a spicy kick.
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Bon Appétit joins chef Lucas Sin to try some of Hong Kong’s freshest steamed fish at Ap Lei Chau Market. Steamed fish is a traditional Cantonese dish and the fresher the better–at Ap Lei Chau Market they're serving fish caught in the harbor that morning straight to your plate.
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Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes cinnamon-date sticky buns. Instead of the usual brown sugar and butter filling, the fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée.
Check out the recipe here: https://weightloss-tricks.today/recipe/cinnamon-date-sticky-buns
Filmed on 2/18/20.
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Chef Marc Forgione visits Samsung's 837, a creative space in New York City, where you can interact with art, try out virtual reality, and discover new, innovative technology. There, Forgione shows us how to make spicy tuna tartare on avocado toast.
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One dish. Two days. We challenged super taster Chris Morocco to blindly taste a dish made by Christina and then reverse engineer it as closely to the original as he can. The challenge this episode: Maangchi's Dakbokkeumtang (Korean spicy braised chicken).