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magazine bison shepherds pie
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(48)
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We would eat pretty much anything topped with mashed potatoes.
4.3
(4.3)
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The ultimate comfort food but with a Caribbean twist, this shepherd’s pie has a savory and spicy beef base with a creamy potato topping.
4.0
(4)
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Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.
Easy
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4.0
(4.06)
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Smoked salt and herbs add depth and sweet pickled radishes bring some zing to this bison rib eye.
5.0
(5)
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Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.
2.0
(2)
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Claire Saffitz’s cardamom- and cider-spiked apple pie will rival any bakery version.
4.5
(4.53)
It's like eating a pumpkin-spiced cloud.
5.0
(5)
Easy
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A simple yet impressive pie with a tender cookie-like press-in crust and crumb topping? Amateur bakers, this one’s for you.
4.0
(3.99)
Recipes
Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef Deborah VanTrece.
4.0
(4.13)
Recipes
Rich, winter comfort food you didn't know you needed. But oh, you do.
3.7
(3.67)
Articles
(39)
Cooking
I know what I'm bringing to my next potluck.
Bridget Moloney
Cooking
This dish is meaty without the meat
Cameron Berkman
Cooking
Its gooey pecan filling sits under cushions of custard and whipped cream.
Pervaiz Shallwani
Restaurants
Seriously, I’m obsessed.
Esra Erol
Restaurants
After sinking into Hoosier Mama’s gravy-laden, flaky crust-covered pies, I finally saw the light.
Jesse Sparks
Cooking
On this episode of “Dinner SOS,” Chris and Eli help Tobi find creative ways to use up a whole lot of moose meat.
Bon Appétit Staff & Contributors
Videos
(291)
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Brad Leone returns with another episode of It's Alive, this time showing us how to make our own bison jerky. Brad slices and spices up pieces of lean bison meat for dehydration - not unlike what you'd do when working with beef - making a protein-packed snack that blows away anything you've ever tried from a store.
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A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.
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Presented by Grey Goose. Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple pie. This is Rick's favorite pie recipe, which may have something to do with the butter and vodka crust.
Get our recipe: Best-Ever Apple Pie
Get our recipe: Best-Ever Apple Pie
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Executive pastry chef Caroline Schiff of Gage & Tollner transforms a 70-year-old Nesselrode pie recipe into a decadent ice cream sundae.
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“I’ve been obsessed with burgers, easily for about 25 years now. I have...written five books, had three TV shows, and now a restaurant.” Today, Bon Appétit spends a day on the line with George Motz, burger scholar and owner of Hamburger America.
Get our recipe: Best-Ever Smash Burgers
Get our recipe: Best-Ever Smash Burgers
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.