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magazine chipotle chiles stuffed with shrimp and plantains
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These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
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A saucy dish for those who don’t mind eating with their hands. Serve with plenty of crackers or bread for sopping up every last bit of the delicious liquid, and extra napkins, too!
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Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
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There's always leftover chipotle in adobo sauce, but throwing them away is a shame. Here's how to use up the rest of that spicy, smoky can of goodness.
Alex Delany
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techniques
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Oiji Mi’s unforgettable chili lobster ramyun aims to challenge diners’ perceptions of Korean food.
Hana Asbrink
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These easy shrimp tacos provide you with your new go-to party trick: massaging red onion in lime juice with a little bit of salt until they're softened. You'll soon use them on everything.
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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Enjoy our amazing shrimp scampi pasta recipe that is sure to leave you wanting more!
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The arguments for stocking your kitchen with a couple of standard half-sheet pans are endless—they’re inexpensive, indestructible, and best of all, you can fit an entire dinner recipe for four (like this sweet-spicy chipotle chicken with zippy tomatillo salsa) all on one.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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We urge you: Don’t skip the marinade—it gives the shrimp lots of garlicky flavor and sets this apart from other scampi recipes.
Get the recipe: Shrimp Scampi
Get the recipe: Shrimp Scampi