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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.
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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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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.
4.0
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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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It's hard to imagine anything tastier than this spicy Asian fish fry. Fried fish, meet addictive dipping 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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Developer Leela Punyaratabandhu breaks down the techniques to achieving the perfect plate of this iconic Thai stir-fried noodle dish.
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Tossing shrimp into a quick and spicy pan sauce made with cocoa powder and lime juice makes for a flavorful weeknight dinner that comes together in no time.
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The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.
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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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Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.
4.7
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That sweet, salty, funky, fishy umami bomb takes dinner from 0-100 real quick.
Alex Delany
Restaurants
At Sophon in Seattle, cocktails pull inspiration from Khmer identity and the Pacific Northwest. Here’s what goes into one savory, tropical drink.
Jennifer Hope Choi
Lifestyle
Look what's bubbling up at restaurants around the country.
Juno DeMelo
Cooking
A bowl of this is better than a virtual hot yoga class.
Paul Wang
Cooking
Like miso-butter fish and a quick ginger cocktail.
Bon Appétit Staff & Contributors
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
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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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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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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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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).