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magazine coleslaw with remoulade dressing
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A good slaw is a thing of beauty.
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An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.
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When you need a flavorful and quick option for the grill, these garlic-yogurt-marinated tiger prawns (or extra-jumbo shrimp!) are your answer.
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Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.
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Packaged broccoli slaw is the shortcut to making quick work of this light and crunchy salad, a perfect counterpoint to rich, bold dishes.
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Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.
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This is a spicy slaw, but charred scallions give it deep, toasty flavor.
4.6
(4.63)
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Cubes of boneless short rib are begging to be spiced, skewered, and grilled off to be your next quick any-night meal.
4.5
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Articles
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test-kitchen
A great dressing is essential to any slaw. Here's how to make one.
Mary-Frances Heck
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Cooking
Like a much, much, much easier version of ranch.
Emma Laperruque
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
Lifestyle
And a creamy, spicy dressing recipe to get you started
Aliza Abarbanel
Culture
We gave you a sneak peek at three photos taken of recipes from Harvest to Heat. You voted for your favorite, and now we're ready to reveal the winning recipe: Lamb Saddle with Caramelized Fennel and Wild Mushrooms.
Julia Bainbridge
Videos
(256)
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Spiced lamb roast with crunchy jewel relish gets its festive flavor from chopped apricots, dill, pomegranate seeds, almonds, and scallions, mixed with lemon and plated atop creamy labneh for a zesty finish. Served on tableware from the Textured Neutrals collection by Lenox, this dish is the centerpiece of the season.
To learn more, visit lenox.com.
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Today on It's Alive, our very own Brad Leone returns to bust out his patented fermentation moves on our bivalve buddy the mussel, pickling them alongside some leeks and shallots. Perfect for topping a cracker, mixing into pasta, or serving with rice, these pickled mussels pack lots of flavor into a petite package.
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We're back for another episode of It's Alive where this time Brad comes armed with a knockout recipe for hot honey with fermented chilies - perfect for drizzling some complex kick over a fried chicken cutlet. Sweet, spicy, umami, we're doing it all with this one, folks.
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We're back with a smokin' new episode of It's Alive and Brad Leone is bringing the beef straight from his own kitchen (and backyard.) From brining and spice rubs to the smoker and oven, Brad takes this beef on a transformative journey you won't want to miss.
A disclaimer: Although we all enjoy the discoveries that come with Brad's unique experiments in the kitchen, if you’re inspired to create your own version at home be sure to follow a tried and tested recipe so your preparations line up with food safety standards.
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of everybody's favorite chocolate candy that melts in your mouth, not your hand: M&M's!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Aarón Sánchez's chiles rellenos with vegetable picadillo. The catch? He'll have to use each of his senses - other than sight. Does Chris have what it takes to recognize and reproduce the complex layers of flavor while his eyes are behind a blindfold?