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magazine black cod with chanterelle sugo topping
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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.
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Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece.
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Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this black cod recipe with some quinoa.
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The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.
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Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.
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The secret to removing the pin bones from black cod is to wait until after it’s been cooked.
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Culture
You can order a beautiful holiday dinner, and no, we don't mean from the pizza place down the street.
Ashlea Halpern
best-new-restaurants
Charleston chef Craig Deihl just wanted to cure some meat. Next thing he knew, he had one of the country's best sandwich shops.
Andrew Knowlton and Julia Kramer
Culture
Each month we ask you to Cook the Cover. We'll share them in a Facebook album, and feature our favorites here on The Feed.
Rachel Sanders
Lifestyle
Just because it got cut from the September issue doesn't mean it's not awesome
Meryl Rothstein
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Videos
(222)
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.
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Bon Appétit joins Lucas Sin at Sun Kwai Heung in Hong Kong to try their Chinese BBQ pork called Char Siu. This Cantonese dish is famous for its delicious smoky glaze and is a staple in Chinese cooking.
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Want a twist from your boring pork chop recipe? Try this one glazed with hoisin sauce!
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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See what goes into elevating an ordinary dish into something extraordinary by following Giuseppe Tentori, the executive chef of Chicago’s GT Fish & Oyster, as he visits a local farmers market and a tea cellar to find fresh and rare ingredients.