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magazine cookingclub 2008 04 spicy beef curry
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To develop deep, satisfying flavor in this home-style Japanese beef curry recipe from chef Sylvan Mishima Brackett’s San Francisco izakaya Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.
4.0
(4.2)
Easy
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Swap instant curry cubes for a homemade Japanese curry sauce that delivers the same rich and nostalgic flavor—without preservatives or fillers.
4.7
(4.66)
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A little spicy, a lot comforting.
5.0
(5)
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This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.
5.0
(5)
Easy
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The key ingredient to this Sri-Lankan-style curry with fatty pork, lemongrass, and fragrant spices? Black peppercorn and lots of it.
4.7
(4.67)
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Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
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In this hands-off recipe, spareribs seasoned in a blend of curry powder, ginger, garlic, and lime zest are slow cooked until falling-off-the-bone tender.
Recipes
One of the most comforting ways to eat fish: Gently simmer spiced chunks of white fish in a warm coconut curry until it's fall-apart flaky.
4.5
(4.54)
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Fall-apart marinated and slow-cooked Trinidadian goat.
4.0
(4.14)
Quick
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Tossing rotisserie chicken in spicy red curry makes for a quick and flavor-packed dish you can serve and eat all kinds of ways.
4.7
(4.72)
Easy
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There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.
4.0
(3.93)
Articles
(118)
Cooking
And meat. And potatoes.
Cameron Berkman
Cooking
So get ready to bust a move in the name of deliciousness
Alex Delany
Cooking
When Matt Gross visited Sichuan province, he discovered a familiar meat-and-potato stew with a spicy (okay, really spicy) local twist
Matt Gross
Cooking
It’s spicy, crunchy, juicy, and yeah—perfect.
Elyse Inamine
Culture
The Bon Appétit Test Kitchen
Cooking
A beef and ginger stir fry with a secret ingredient.
Adam Rapoport
Videos
(262)
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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 TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes spicy chicken katsu sandwiches. These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot chicken with some cooling shredded lettuce to put out the fire.
Check out the recipe here: https://weightloss-tricks.today/recipe/spicy-chicken-katsu-sandwiches%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
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One dish. Two days. We challenged super taster Chris Morocco to blindly taste a dish made by Carla and then reverse engineer it as closely to the original as he can. The challenge this episode: Gordon Ramsay's Beef Wellington.
P.S. We really just wanted to see Chris wear that sloth blindfold. Very worth it.
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Spicy beef meets the crunch of cucumber, creamy avocado, and the tang of a Cholula® Green Pepper mayo. It’s bursting with flavor and a match made in lettuce cup heaven.