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magazine cookingclub black pepper roasted duck breasts grilled plums
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Recipes
Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.
4.3
(4.31)
Recipes
Break out the Nespresso Master Origin Colombia coffee and the brandy, we’ve got a duck breast to roast. Chef Daniel Rose served this flavor-packed entrée at our Paris in New York dinner.
Recipes
Pekin ducks, also known as crescent or Long Island ducklings, have small breasts. If using magret, which are larger, cook a minute or two longer per side. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.
4.0
(4.06)
Recipes
A whole roast duck is a glorious sight—and as easy as roasting a chicken. This one has a tangy-sweet lacquer and rice made from its drippings to serve alongside.
5.0
(5)
Quick
Recipes
For the fastest grain bowl, use bulgur—which steams in just 10 minutes—as the base for sheet-pan chicken thighs and roasted broccolini.
4.7
(4.71)
Recipes
Citrus segments get saucy in our play on duck à l’orange.
5.0
(5)
4.3
(4.25)
3.6
(3.6)
Recipes
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
4.7
(4.67)
Articles
(168)
Culture
Plus, mashed potatoes attack a Monet painting and a woman slices butter with her teeth.
Li Goldstein
Lifestyle
Black pepper deserves to be the star, not the sidekick.
Sarah Jampel
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Restaurants
At the Beach Plum Restaurant on Martha's Vineyard, chef Chris Fischer harvests, fishes, and butchers his way to the best food the island has to offer
Cooking
Almost as easy as chicken, and with way more flavor.
Hana Asbrink
Culture
This mild pepper adds major flavor without melting your face off.
Alex Delany
Videos
(306)
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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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Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Bon Appétit joins Lucas Sin in Hong Kong to try whole-roasted goose, a cornerstone of Cantonese cuisine. The birds are flavored from the inside out and cooked over charcoal to achieve perfect juicy meat encased in crispy skin.
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Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes braised short ribs with squash and chile. Make this when it’s Sunday and you’re not leaving the house. One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand how complex dried chiles can be.
Check out the article here: https://weightloss-tricks.today/recipe/braised-short-ribs-with-squash-and-chile%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">